The story
Argile, at 4 rue de Milan in Paris, is a modern bistro that earned a Michelin Recommended distinction for 2026. Romain Lamon, who also runs Polissons in Montmartre, opened it, and Le Fooding lists it for 2026 too.
The space is brutalist, finished in black and white, with an open kitchen at its center. Diners can watch the plates leave the pass and head for their tables.
Duck tataki comes purple-hued, with salt-crusted beets and a rice vinegar condiment, beside radicchio salad and pickled Muscat grapes. Whole octopus confit arrives with garlic, lemon and olive oil over a creamy Parmesan sauce, topped with crispy fried guanciale. The vegetarian pithivier is filled with celery root and mushrooms and served on celery jus, with homemade sourdough and whipped lemon butter. For dessert, the millefeuille pairs honey ice cream with an olive oil condiment.
Recognition
Details
History
After teasing the Montmartre neighborhood with his beloved restaurant Polissons, Romain Lamon has rushed back down the hill to sculpt his new spot Argile on Rue de Milan, in a very brutalist black and white space, where the open kitchen puts on a show for customers. Think of it as a big rectangular stage of sorts where you can watch a parade of cheeky plates dance their way to your table: purple-hued duck tataki with salt-crusted beets and a rice vinegar condiment, plus radicchio salad and pickled Muscat grapes; whole octopus confit with garlic, lemon and olive oil, lounging on a fluffy cloud of creamy Parmesan sauce, plus crispy fried guanciale; and a delightful vegetarian pithivier pie made with celery root and mushrooms, served atop a full-bodied celery jus – which you can sauce up with the homemade sourdough and decadent whipped lemon butter. What about dessert? A millefeuille that defies convention, combining honey ice cream with an olive oil condiment. · Roberto Arenales
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