A discreet Italian institution that has been located near theArc de Triomphe for many years, the Sormani restaurant has been taken over by Franck Potier-Sodaro, previously the establishment's sommelier and head waiter, following the departure in 2020 of its founder, Pascal Fayet.
Since then, the restaurant, which boasts three private dining rooms, one of which is just across the street, has opted for a decor that blends rococo elements with contemporary paintings, and favors a cuisine that relies as much as possible on short, responsible circuits. To achieve this, the chef relies on numerous small producers and artisans, each specialized in a particular product.
At lunchtime, you'll discover Italian specialties à la carte at local prices, as well as a lunch menu that varies from week to week, depending on the season and new arrivals. The spring menu features morels, peas, asparagus with wild garlic pistou, and the first strawberries of the season.
Sormani regulars can rest assured, however, that the restaurant's signature dishes are still there, whether it's the lemon crab (37€) paired, for the season, with tomato confit and pea velouté; or the sea bass carpaccio (39€) prepared like a small painting and subtly enhanced with bottarga.
The recipes are chic, relying largely on the quality of the raw materials, which, while renowned and renowned, need little in the way of pomp and circumstance. Veal sweetbread (44€), served melting and braised, is accompanied by a gorgonzola purée; roasted lobster, served very generously, curls up in a very comforting dish of homemade rigatoni and is accompanied by fresh broad beans, zucchini and beans.
As for seasonal recipes, fresh from the menu, let's mention the roasted octopus with cold saffron mashed potatoes (38€), or the fettuccine with bear garlic pesto, calamari with peperonata and spring onions (33€), to be accompanied by a chilled spritz or a glass of Italian wine, as Sormani has the largest Italian wine cellar in Paris.
As for the sweet side, it's the work of pastry chef Pascal Stadéroli. He executes the desserts expected in an Italian restaurant, such as tiramisu and affogato, but also indulges in more personal creations, such as gariguette strawberries (16€), meringue and homemade strawberry sorbet, or candied rhubarb in carpaccio (16€), crème brûlée and sweet breadsticks.
Fancy some Italian for lunch?
This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.
Location
SORMANI
4 Rue du Général Lanrezac
75017 Paris 17
Official website
www.sormanirestaurant.fr
