Argile
Paris 9th · Rue de Milan
Partage et amour
On Rue de Milan, chef Romain Lamon serves precise and generous bistro cooking guided by produce, seasons and deeply flavoured sauces.
Argile begins with a material: a vegetable, a fish, a cut of meat, a dough, a jus. The kitchen works it, shapes it and concentrates it without ever making it unrecognisable. The result is precise, generous and deliberately direct.
Here, technique serves flavour — never display.
Trained in the brigades of the Bristol and the Ritz, then revealed at the helm of Polissons, Romain Lamon returns to Rue de Milan with cooking that feels more personal still. The foundations are precise, the sauces deep, the plates readable and the service deliberately relaxed.
Argile does not seek to reproduce palace codes. The chef uses that craftsmanship to build free, immediate and generous bistro cooking.
Palace brigades
Éric Fréchon at the Bristol, Michel Roth and Arnaud Faye at the Ritz
Polissons
First restaurant, opened in 2018 in the 18th
Argile
Opened on Rue de Milan in late 2024
The counter opens directly onto the kitchen. Gestures, cooking and plating become part of the meal. Argile turns service into a living scene — without artificial spectacle.
At lunchtime, Argile tightens its writing around a short set menu. The plates keep the same care for produce, cooking and sauces, in a format suited to the neighbourhood’s pace.
Lunch set menu — price and composition available when booking.
In the evening, the menu widens and leaves more room for pairings, shared plates, jus and wines. The cooking stays readable, but the meal takes on another amplitude.
Sauces, jus, broths and condiments structure Argile’s cooking. They link the produce, add depth and invite you to mop the plate with the house bread.
Roots, brassicas, herbs, mushrooms and seasonal vegetables can become the centre of the plate. Argile works them with the same precision as meat and fish.
The menu evolves with produce, seasons and the kitchen’s inspiration. The images below illustrate a culinary universe; they are not the current menu.
Before the plate, bread and butter already set the tone: generosity, acidity, texture and the urge to sauce.
The list gives an important place to natural and low-intervention wines, chosen for their energy, balance and ability to accompany the cooking rather than dominate it.
In the dining room, Emma Aurelio builds a living selection and guides each table with precise, accessible advice — without ceremony.
Behind the glass façade on Rue de Milan, Argile plays with frank materials: black and white brick, metal, a red floor and an open kitchen. A raw setting that leaves the plates, gestures and conversation to fill the room.
Argile sits on Rue de Milan, between Liège, Europe and Saint-Lazare. An address slightly off the main axes, close to theatres and the life of the 9th arrondissement.
Argile
4 rue de Milan, 75009 Paris
Since opening, Argile has joined the selections of several recognised gastronomic guides — attention earned through precise cooking, generous plates and a distinctive room.
Hours
Open Monday to Friday. Closed Tuesday and Wednesday evenings. Check online availability for up-to-date service times.
See availability — ArgilePhone
06 46 63 57 50Booking
Book a table — ArgileGetting here
Check availability and book your table online.
As the room is small, booking is recommended.