Albion

Our French family picked this spot for lunch because it was close to my daughter’s office and easy for her to get to for a mid-​day meal. Since I’m not familiar at all with this part of Paris, I cannot comment on the location, BUT we had a great meal here. It was filled with Parisians and a very nice looking crowd, too.
I think it is a café de vin, or wine café. Our French cousin said that their wine selection is amazing. We aren’t drinkers so we didn’t take part. (I know, so sad in Paris!)
The food was really good. It is not your typical Paris meal. It was more chic, smaller portions, eclectic. Our table enjoyed everything that we ordered. My daughter said that her entrecôte was melt in your mouth good.
The décor was chic, too! Impressive place.

Excellent restaurant.
Un chef talentueux qui propose une carte originale dans un décor cosy et sans prise de tête. On découvre des saveurs inhabituelles, grâce aux choix audacieux du chef. Bön choix de vin. Adresse à transmettre.

Even though it is well off the beaten path Albion is well worth the trip. The food is fresh, perfectly prepared and nicely served. My vegetarian plate was excellent with purée of Parmesan and polenta, roasted tomato, grilled leek and haricot vert. Actually, the food gets 5 stars but the red wine selections were not great and I sampled all 5 of them before ordering a nice white.

We read about Albion in the New York Times travel section a few years ago, so it’s no wonder we were surrounded by English speakers and business travelers vs. real French people while dining here. Despite the dreadful feeling of being unoriginal, and craving a bit more authentic French ambiance, Albion was one of the best meals we had in Paris; the creativity and flavors really stood out from your typical French bistro. There’s a reason the tourists flock here (and maybe a few Frenchie foodies, too).
The atmosphere is nice and simple, lots of wood and very little decorative flair. There’s a wine retail area up front, and the dining & kitchen area in the back. We were seated near the kitchen and loved peeking at the chefs perfect each plate before it was sent out. Both meat & veggies are given equal prominence in the dishes, and the chefs concoct incredible flavors with fresh herbs, unique veggies, and of course… rich sauces.
If you’re looking for an upscale, creative, memorable meal in Paris, Albion is a worthy choice. French cuisine with an innovative spin, and a welcome emphasis on unique wines.

Quand un anglais revisite la cuisine française et bien ça a de la gueule! Il revisite la cuisine française et on y prend beaucoup de plaisir. Les prix sont élevés mais ça vaut le coup de tester, surtout le pour le pluma ibérique :)

Pas donné mais excellent. Produits frais, associations fines. Bonne sélection de vins.
Service agréable. Tables bien espacées les unes des autres –chose qui se fait rare à Paris !

excellent. Endroit cuisine raffinés Excellent vins. Service agréable Je recommande. Le top pour moi

Recommended by a nearby hotel. I was expecting another mediocre brasserie, but I was blown away! Iberian pork with leeks was my best meal yet in Paris! The prices were reasonable for the quality of food. My wife and it also picked up a couple of bottles of wine as well. We would definitely come back again the next time we’re in town!

Vins parfaits, nourriture délicieuse (de très bons produits et des associations gustatives originales et bien pensées), service impeccable.

Great great restaurant. Nice wine store décor, cosy seating (not too crowded). Nice service (congenial, accommodating).
Food is inventive, perfectly executed, beautifully presented. Excellent wines too.
We loved everything we ordered, except the rum-​soaked «baba» cake (nothing special). The gravlax monkfish app was a revelation: truly masterful. Great waguy beef and charred octopus. Very nice complimentary bread too.
And they even have Coutume coffee (aka best coffee in Paris)!
I would go back in a heartbeat.

Englishman dans la cuisine
Quand les Anglais tombent amoureux de la cuisine française cela donne Albion. On redécouvre notre cuisine réinventée avec beaucoup de saveurs du Sud et surtout une cave inventive. Bön ce n’est pas donné, mais c’est sympathique.

Excellent! Une très jolie décoration, une atmosphère très agréable, un super service et surtout de très bons plats. Une carte originale, recherchée, qui permet de découvrir des mélanges d’ingrédients savoureux et inhabituels. Le cabillaud servi avec ses asperges et une sauce au pistou était vraiment très bon, et le dessert à base de ganaches de chocolat, caramel, noix de Coco glacée et petites noix était divin. Le plus: un très grand choix de vins. J’y retournerai avec plaisir.

Fantastique! Atmosphere chouette, dejeuner excellent (fois gras frais avec avocat, suivi du lotte rotie), service impeccable. Des vins interessants. On y reviendra!

Great little restaurant /​wine bar. I came here for lunch during a work day and thoroughly enjoyed it. The menu was very creative but the flavors all went together very well, service was good and presentation was very nice. I returned a second time and my experience was equally good! Would definitely recommend this restaurant to friends and family!

Superbe! Une cuisine inventive, qui revisite des classiques, de beaux produits, une belle maîtrise des accords terre/​mer. Un service discret, amical et efficace. Un excellent rapport qualité prix.
Une ambiance agréable et simple à mi-​chemin entre le bistrot parisien et une cantine de Portobello Road.

Un restaurant devant lequel on né pense pas forcément à s’arrêter et c’est bien dommage.
L’Albion a été une bonne surprise. Le cadre est classique mais agréable à l’œil: musique et lumière douces, tables espacées.
Nous n’avions pas réservé, aussi nous avons été «remisés» tout devant, près de la devanture mais nous avons pris cela pour une chance, nous étions tranquilles.
Au fond cela semblait un peu plus agité/​fréquenté mais le niveau sonore était largement acceptable.
La présentation des plats était originale et donnait envie de tout goûter !
Les mets étaient délicieux, les mélanges de goûts intéressants et je me suis même laissée tentée par un riz au lait au nutella alors que je déteste le riz au lait. Résultat: une tuerie.
Par contre je rejoins quelques avis en la matière: affamés, passez votre chemin, les portions sont un peu chiches (d’autant plus qu’il y a l’effet d’optique grandes assiettes petites bouchées/​portions) et du coup on a tendance à se laisser tenter par un dessert pour se remplir un peu plus la panse.
L’addition grimpe très vite, la carte Electron né passé pas, mais le service est très sympathique.
Je recommande pour gourmet «tempéré» ou portefeuille bien garni.

We had a thoroughly wonderful dinner here. The flavour combinations seemed a bit odd at first but they were oh so good. Lemon/​celery/​parmesan, beetroot/​chocolate, carrot cake/​tapenade and those were just the desserts. All of us were tasting each other’s dishes while trying to protect each morsel on our own plates. The boudin noir was sweet and light, the filets were perfectly cooked and my monkfish was tender and well-​flavoured.
I love the idea of the wine store and being able to not just order from the menu but browse the shelves for just the right bottle. This one is going on my regular visit list.

Y aller avec 4 garçons plein d’appétit et fins gourmets = fausse bonne idée.
Situé dans le quartier discret et chic depuis toujours du Xe (rue de Paradis, rue d’Hautefville) où l’on trouvait naguère nombre de fourreurs et cristalleries, Albion est tenu par des Anglais charmants qui twistent nos plats et viennent faire déménager nos assiettes. C’est époustoufflant sur le papier, les assiettes sont belles et le dressage intéressant, on réinvente savamment le terre-​mer mais: la salle est extrêmement bruyante (autant dans une cantine on adore les ambiances gaillardes, autant là ça constraste avec le lieu au point de vous gâcher le plaisir), le cadre rustique sans personnalité, sans recherché au point de pouvoir être qualifié de «rudimentaire» et surtout, l’addition paraît bien démesurée au regard de la faim qui vous tiraille le ventre en ressortant en ayant malgré tout avoir joué la totale: entrée, plat, dessert. Si vous avez 50 – 60 € par tête à dépenser, tentez autre chose.

So I’ve taken about a year to finally go to this resto. It’s just down the street from me so I have had no excuses except lack of company. With company finally in hand, I’ll join the rest of the population and commend this as a great neighborhood option. I had the dorado with chick peas and chorizo and I’ve finally found a place that seasons its fish well! The cake of dates was just incredible, all paired with a great glass of Beaujolais, I am one happy customer!

Incontournable albion…
Des anglais à Paris avec une cave à en faire pâlir d’envie les plus franchouillards d’entre vous… voila ce que vous trouverez à Albion… Un accueil fort sympathique, beaucoup d’Anglo-saxons, un cuisine simple mais magiquement exécutée et le tout avec une carte de vin efficace et surtout très bien remplie.
On y va à deux, entre amis et même tout seul.
C’est bon, c’est frais et puis d’entendre parler anglais tout autour de soi ça dépayse sans bouger de Paris.

Excellente adresse! Service très sympa et discret. Cuisine inventive avec une base tradi mais surtout des produits de qualité. Super carte des vins. Comme le commentaire précédent, je suis assez réservée pour les desserts. Mais c’est bien la seule petite remarque.

Le temps passé et le 9ème né fait que s’émailler de nouvelles adresses toujours aussi savoureuses les unes que les autres. Et c’est donc le talentueux chef anglais Matt Ong qui s’ajoute à cette exquise galaxie succulente. Chez Albion on est frappé par la posture de cette cuisine faite de simplicité, de justesse et d’acuité. Les compositions sont cinglées avec une maestra désarmante comme pour mieux exprimer la précieuse quintessence des nourritures iodées et terrestres. Comme cette terrine de «ham hock» redessinée par un condiment en complicité acidulé de miel de moutarde et de picalilli, ou encore cette venteuse soupe de petit pois avivée par une glacé au parmesan fraîche aérienne et délicieusement stimulante. Un foie de veau magnifié par une enveloppe craquante de noisettes torrifiées pour mieux parfaire le jeu des texture et répondre à la suavité de son escorte à savoir une délicieuse et gourmande purée de céleri… L’indécence m’envahit alors restons sage, vous savez tout maintenant.

très bonne adresse pour les amoureux du 10ème, une cuisine colorée, vitaminée et délicieuse. Un rapport qualité/​prix excellent et un accueil chaleureux.
Albion, une adresse à noter pour tout foodie qui se respecte!

Un chef british revisite des plats sacrément franchouillards comme de filet mignon au boudin et aux oignons, un personnel anglophone qui chantonne presque le nom des plats, et une cave bien remplie de bons vins. Voilà la recettte qu’on choisit les deux acolyte d’Albion et ça fonctionne!

Franchement, c’est un très bonne adresse, accueil chaleureux et attentionné, on mange vraiment très bien (juste un petit bémol pour les desserts, mais c’est plutôt parce qu’on finit par être trop exigeants après le festival qui a précédé.)

At the suggestion of a good friend, we went to Albion in the 10eme. Hayden Clout and Matt Ong are both graduates of the «Fish la Boissonnerie,» a restaurant where I’ve been to a couple of times and have thoroughly enjoyed. .
My first impression when you walk in, by Parisian standards it is a fairly large restaurant with tall ceilings and big windows along the side that gave it an even larger feel. As you enter there is a large bar to the right and a large wall of different wines along the left side of the walls, which by the way, you can purchase. And, straight ahead was a short of peek-​a-​boo large porthole where you can see into the kitchen.
It was a cold day in Paris, and we got a table in the middle, front of the restaurant close to the door. Not a bad table, but a bit on the drafty side. We asked Hayden if we could switch tables as soon as one became available. He accommodated our needs as one become available. .
As we perused the menu, I noticed its simplicity. They had a selection of 3-​entrées, 4-​plats, 1 cheese plate, and 2 desserts. The menu changes occasionally. Since Hayden knows his wines, we left the wine selection to his discretion, pairing it with dishes we ordered. I had a special request though, both had to be white, since although I love red wine, I cannot drink it for health reasons.
What immediately caught my eye was the entrée of «velouté à l’ail, palourdes, huile au curry,» (a creamy garlic soup with cherry neck clams a curried infused oil). It’s a personal thing, but I do not like foamy soups, but once I dug in and tasted it, I was in seventh heaven. The soup was delicious. The chef definitely knew how to take out the acidity of the garlic and made it quite smooth. I would venture to guess that he slow roasted the garlic first. The curry infused oil was not shy, you could definitely taste the turmeric. With our first course, we were served a glass of «Domaine de Villargeau.» It was a great pairing. The wine was a dry wine with enough acidity to balance out our creamy soup.
For our plat, my friend got the «margret et confit de canard, purée de carrottes aux amandes, purée d’herbs,» (duck breast confit with a purée of carrots with almonds and pureed herbs). She said the duck was delicious. At first we thought the pureed greens were spinach, because it was a dark, dark green color, but it turned out they were herbs. Not really sure what herbs though since there wasn’t one strong flavor. Carrots were delicious, but not as warm as the rest of the plate.
I had the «foie de veau poêlé, purée de pommes de terre, sauce citron vert.» (liver pan cooked with mashed potatoes and a green lime sauce). The liver was delicious, sliced very thinly and cooked perfectly. The juxtaposition of the potatoes with the citrus was a nice «ying-​yang» for the dish. Interestingly enough though, the citron sauce was a deep purple color and had a little cooked down grape size fruit, I’m thinking maybe currants? I was curious how they made it that color, but I forgot to ask. So, this dish was also a hit.
For our plats, my friend had a red the «Saint Cosme, Cotes-​du-​Rhone.» I had a little sip of it and have to say it was a really nice wine. Not too heavy and not too light, so it was a good accompaniment to her duck. I had a white from Rousillon. It was a smooth, «wet» wine, but not sweet. It’s the kind of wine that would be great to drink just because your thirsty. NOTE: I’m not a wine connoisseur by any means, but I prefer dry over sweet and can go from acidic to «wet.»
We opted since we were quite full to share the cheese plate. My friend fell in love with the «branston pickles» which we were told was their chutney. I’m sure if they bottled it, my friend would’ve bought a dozen. The cheeses were good. What surprised us even more was that one of the cheeses was an «aged-​cheddar.» It just so happened it was my favorite cheese.
In summary: what a great find. What’s even more shocking is that the restaurant has only been open for 10-​weeks. I asked Hayden how they were able to make it run so smoothly in such a relatively short period. He told us that since he and Matt worked together at «Fish» for the past 10-​years, like a marriage they were well tuned and in sync, with running the «front of the house, and the kitchen.»
Our bill for 2-​entrées, 2-​plats, and 1-​shared cheese plate, with 2-​glasses each of great wine came to 40 € each. Before we left, we purchased some of the wines we drank.
Chapeau to Hayden and Matt. They don’t have a «big» choice menu, but what they do have is executed well. I would highly recommend this restaurant, in fact we’re going back next week and introducing it to some more friends!

Head chef of the exceedingly popular Fish restaurant has gone solo with his new venture, Albion. And there is definitely a bit of a Fish-​y feel about the place (but very slight in just certain elements.) Overall they’ve created an establishment with its very own character.
The large, open space still feels cozy with warm wood tables and stone walls. It’s just the right kind of ambience: it feels busy and cozy (no one trusts eating in a place that’s completely empty) but there’s enough space that you’re not sitting in each others’ laps to achieve that.
The dinner menu is limited with three choices of entrée, three choices of main and three choices or cheese/​dessert. I personally like a limited menu: I like knowing that whoever is in the kitchen isn’t going to be spread too thin trying to make a million different things and can really focus on a few stand-​outs. Although strict vegetarians may have some difficulty as I noticed that all three mains included either meat or fish, and two of the starters (although the risotto starter it was just an anchovies crumble on top)
With such a small choice, between us we tried everything on it. My parsnip soup topped with spiced apples and chorizo was tasty (liked the addition of the chorizo & spiced apples which jazzed up what would otherwise be just a nice pottage) and my epaule d’agneau confite was good — paired with an onion/​garlic purée. Stand outs for me were the burata starter (fresh & paired with pesto) and the perfectly cooked cod main. The cheese plate was excellent — but then again I’m a total pushover if you give me Brillat-​Savarin — I’ll say and do anything for you. Also on the plate: a nice Roquefort and etivaz. I hadn’t heard of gruyère-​like Etivaz and frankly, it’s nice to get something new on a cheese plate when so many places seem to go for the same stale choices. The only thing that didn’t really do it for me tarte a l’orange et au citron façon brûlée. The tartness of the citrus too much (for me) but it was served with a cream on the side that when eaten alongside the dessert mellowed it out and to a nice level. But, also, I wanted a bit more brûlée.
And while the dinner menu may be limited the wine selection is not as the place also serves as a bottle shop. The front half of the restaurant is large, open and lined with wine shelves. I like the fact that they didn’t squeeze tables onto every available surface and left that portion as a shopping/​bar area.
So overall it’s a successful solo start from a well-​established chef who’s focusing on a small selection of nicely thought out plates.