{"id":49336,"date":"2024-12-11T14:15:14","date_gmt":"2024-12-11T13:15:14","guid":{"rendered":"https:\/\/francevisiting.com\/?p=49336"},"modified":"2024-12-11T14:16:29","modified_gmt":"2024-12-11T13:16:29","slug":"sormani-restaurant","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2024\/12\/11\/sormani-restaurant\/","title":{"rendered":"Enter the Sormani restaurant in Paris, as the first Italian address ever to be Michelin starred"},"content":{"rendered":"
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Sormani<\/strong><\/em> is more than just a restaurant<\/strong>, it is a real institution<\/strong> that embodies the elegance and authenticity of Italian<\/strong> cuisine<\/em>.. <\/figcaption><\/figure>\n

Located in a small, peaceful street near the legendary Arc de Triomphe <\/em>monument, Sormani<\/em> has been an essential Italian institution for nearly four decades. Created in 1985 by Pascal Fayet, a chef of Venetian origin, the restaurant was the first Italian restaurant to be awarded a Michelin<\/em> star, thus marking the history of Parisian gastronomy.<\/strong><\/strong><\/p>\n

Since 2019, Franck Potier-Sodaro, a former sommelier<\/em> and disciple of Mr Fayet, has been striving to preserve and enrich this culinary heritage with talent and rigor. <\/strong>By AP <\/em><\/p>\n

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..discover an elegant<\/strong> and welcoming<\/strong> setting.<\/figcaption><\/figure>\n
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Under the enlightened direction<\/strong> of Franck Potier-Soda<\/strong>..<\/figcaption><\/figure>\n

As far as we know, the Sormani<\/strong><\/em><\/a> restaurant stands out for its ability to combine the simplicity of Italian<\/strong> ingredients with an impeccable gastronomic<\/strong> technique. On the menu<\/strong>, a palette<\/em> of subtle flavors<\/strong> pursue the timeless gastronomic<\/strong> tradition, initiated in the 1980s<\/strong> by the founder Pascal Fayet<\/strong><\/strong>, who kept his Michelin<\/em> star<\/strong> until 2006<\/strong>. Recently revived by chef Franck Potier-Soda<\/strong>, as well as a sommelier<\/strong><\/em> trained, the original magic <\/strong>promises to go on. Apart from those culinary<\/strong> assets, we can say that Sormani<\/strong><\/em> would naturally charm you with its cosy<\/strong> atmosphere and its attentive service<\/strong>, able to contribute to lend each diner<\/strong> a memorable moment <\/strong>(photo credits: AP). <\/p>\n

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..for a memorable transalpine<\/strong> culinary tradition<\/strong> to share.<\/figcaption><\/figure>\n
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A historic<\/strong> place in the heart of Paris<\/strong>,  completely cut off.. <\/p>\n

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The dining<\/strong> room<\/strong>, with a capacity of 70 seats<\/strong>, is divided into three classic-style lounges<\/strong>, decorated with Murano<\/strong><\/em> glass chandeliers<\/strong><\/em>, surrounded by immaculate tablecloths<\/strong> and nowadays an exhibition<\/strong> of fashion photographs<\/strong> by Jean-Daniel Lorieux<\/strong>. Adding to this, a private lounge<\/strong> with 18 seats<\/strong>, located in the basement<\/strong>, and an annex<\/strong>, on the other side of the street<\/strong>, dedicated to professional events<\/strong> add a touch of exclusivity<\/strong>.<\/p>\n

The clientele<\/strong><\/em>, still loyal and demanding, reflects the prestige<\/strong> of the establishment, such as businessmen<\/strong>, politicians<\/strong>, journalists<\/strong> and artists<\/strong> rub shoulders in a chic<\/strong> but warm atmosphere<\/strong>.<\/p>\n

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..before enjoying some revigorating sea bass carpaccio<\/em><\/strong>.<\/figcaption><\/figure>\n
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The typical mortadella<\/strong><\/em> from the Liguria<\/strong>, as an appetizer<\/strong>..<\/figcaption><\/figure>\n

So, from the first antipasti<\/strong><\/em>, the tone is set, since Sormani<\/strong><\/em> invites you on a trip to Italy, <\/strong>with premium mortadella<\/strong><\/em>. Among the starters<\/strong>, the sea bass<\/strong> carpaccio<\/strong><\/em>, seasoned with lemon<\/strong> and enhanced with bottarga<\/strong><\/em>, competes with the raw red tuna<\/strong>, sublimated by eggplant caviar<\/strong> and candied tomatoes<\/strong>. Unless you prefer the legendary arancini<\/strong><\/em>, garnished with shrimps<\/strong>, but also a lobster<\/strong> sauce, we can admit that their antipasti<\/strong><\/em>, as a whole, offer a promising prelude<\/strong>.<\/p>\n

These colorful and carefully presented plates<\/strong> demonstrate a know-how<\/strong> that is both classic<\/strong> and creative<\/strong>. <\/p>\n

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..with an Italian wine<\/strong>, emanating from a large wine cellar<\/strong>.<\/figcaption><\/figure>\n
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Each dish<\/strong> highlights fresh products, like those urchins<\/strong> based pasta shells<\/strong><\/em>..<\/figcaption><\/figure>\n

For the primo piatto<\/strong><\/em>, we can say that the roasted lobster rigatoni<\/em><\/strong> is a true masterpiece<\/strong>. The pasta<\/strong><\/em>, cooked al dente<\/strong><\/em>, is combined with the finesse of Breton<\/strong><\/em> lobster<\/strong>, all topped with fresh basil<\/strong>, embodies the perfect combination of generosity<\/strong> and refinement<\/strong>. Another equally delicious option<\/strong> is the grilled turbot<\/strong><\/em>, served with chanterelles<\/strong><\/em> and pan-fried vegetables<\/strong>. This fish<\/strong> is cooked to perfection, with delicate flesh that recalls Mediterranean<\/strong> flavors. In addition to the must-haves such as spaghetti alle vongole<\/strong><\/em>, along urchin<\/strong> infused coquillettes<\/strong><\/em>, or Sicilian artichoke risotto<\/em><\/strong>, without missing surprising butternut<\/strong> filled raviole<\/strong><\/em>.. the menu<\/strong> regularly changes to adapt to the seasons<\/strong> and offer new creations <\/strong>to explore. <\/p>\n

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..just after a mignardise<\/strong><\/em> platter to fully adopt.<\/figcaption><\/figure>\n
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The Gigantesco<\/strong><\/em>, a monument of indulgence to savor..<\/figcaption><\/figure>\n

To conclude, desserts<\/strong> are also in the spotlight, with the Gigantesco<\/strong><\/em>, a signature creation<\/strong> of the house, which offers a liter of vanilla ice cream<\/strong>, with meringue<\/strong><\/em> and nougatine<\/strong><\/em> to share. Icing on the cake, their wine list<\/strong> is another major asset of Sormani<\/strong><\/em>, featuring more than 600<\/strong> references, it highlights prestigious vintages<\/strong>, either from Italy<\/strong> and France<\/strong>. Thus, wine<\/strong> lovers would appreciate countless treasures<\/strong>, mainly for different Italian<\/strong> regions. A selection as varied as it is exclusive<\/strong>, which would perfectly accompany each dish<\/strong>.<\/p>\n

For lovers of elegant lunches<\/strong>, a \u20ac58<\/strong> priced menu<\/strong> offers an excellent compromise between refinement<\/strong> and accessibility<\/strong>. <\/p>\n

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Sormani<\/strong><\/em><\/a> restaurant, 4 Rue du G\u00e9n\u00e9ral Lanrezac, 75017 Paris (France) \/ Phone : 00 33 (0)1 43 80 13 91. More details on their official website<\/strong><\/a>.<\/p>\n

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Located in a small, peaceful street near the legendary Arc de Triomphe monument, Sormani has been an…<\/p>\n","protected":false},"author":9,"featured_media":49354,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[24,927],"tags":[45,583,1755,713,33,574,1754],"class_list":["post-49336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-paris-area","tag-golden-triangle","tag-italian-restaurant","tag-jean-daniel-lorieux","tag-michelin-restaurant","tag-paris","tag-restaurant","tag-sormani"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/49336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/comments?post=49336"}],"version-history":[{"count":15,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/49336\/revisions"}],"predecessor-version":[{"id":49393,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/49336\/revisions\/49393"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media\/49354"}],"wp:attachment":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media?parent=49336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/categories?post=49336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/tags?post=49336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}