In the family of materials and molecules(Aldehyde, Geosmine, Granite...), we ask for clay, and that's just as well, because it's the name of the new table of Romain Lamon, former chef-owner of Polissons, who is making his comeback with Argile, rue de Milan.
While his first address was infused with a bistronomic spirit , underpinned by his highly technical skills inherited from his stints at the Bristol (under Eric Fréchon) and the Ritz (Arnaud Faye and Michel Roth period), this new table focuses more on the sobriety of raw materials.
In the setting, with its immaculate walls, clay sconces, waxed concrete and counter facing the kitchen. And on the plate too, with a cuisine that's simple in its flavors, paying homage to local produce. Chef Romain Lamon's cuisine is "clear, authentic and resolutely uncomplicated", and to achieve this, he works in collaboration with trusted producers, according to the seasons.
And last but not least, in price, with market-return lunch menus offering excellent value for money (€22 starter/main course or main course/dessert; €26 full menu). In the evening, the menu expands - at present, duck tataki, red beet and Muscat grapes; ravioli of mussels marinière and melting leeks; celeriac in the spirit of a Wellington; Grenoble skate wing à la meunière; or whole pigeon cooked in a clay crust are all on the menu.
And, to top it all off, live, natural skittles selected by sommelier Emma (La Liquiderie, Le Goncourt).
