A discreet Italian institution that has been located near theArc de Triomphe for many years, the Sormani restaurant was taken over by Franck Potier-Sodaro, until then the establishment's sommelier and head waiter, following the departure in 2020 of its founder, Pascal Fayet.
Since then, the restaurant, which boasts three privatizable lounges, including one directly opposite, has opted for a decor combining rococo elements and contemporary paintings, and favors a cuisine that relies as much as possible on short and responsible circuits. To achieve this, the chef relies on numerous small producers and artisans, each specialized in a particular product.
At lunchtime, Italian specialties can be discovered à la carte at prices in keeping with the neighborhood, but also through a lunch menu that varies from week to week, according to season and arrivals. The spring menu features morels, peas, asparagus with wild garlic pistou, and the first strawberries of the season.
But Sormani regulars can rest assured that the restaurant's signature dishes are still there, whether it's crab with lemon (37€) married, for the season, to tomato confit and a pea velouté; or sea bass carpaccio (39€) dressed like a small painting and subtly enhanced with bottarga.
These chic recipes are largely based on the quality of the raw materials, which, though 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 comforting dish of homemade rigatoni and is accompanied by fresh fava beans, zucchini and beans.
As for the 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 allows himself more personal creations, like these strawberry gariguette (16€), meringue and homemade strawberry sorbet, or this rhubarb confit in carpaccio (16€), crème brûlée and sweet breadsticks.
Fancy an Italian lunch?
This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.
Location
SORMANI
4 Rue du Général Lanrezac
75017 Paris 17
Official website
www.sormanirestaurant.fr
