ARMANI/RISTORANTE PARIS

A fresh salad made of thinly sliced raw artichokes. It is seasoned with quality olive oil and garnished with salty Pecorino Romano cheese. A light and crunchy dish with authentic Italian flavors.

A large breaded and fried veal cutlet, an emblematic Milanese dish, served here for two people. The meat is tender and juicy, coated in a golden and crispy breadcrumb coating, stuffed with morel mushrooms. Accompanied by rösti potatoes and sweet onions.

Small, very fragrant wild strawberries served with freshly churned vanilla ice cream. The dish is enhanced by a few drops of 25-year-old traditional balsamic vinegar, adding a complex sweet and sour note.

A vegetable plate composed of seasonal fruits and vegetables, playing on crunchy and melting textures. Served with a light vegetable infusion. A healthy and refreshing dish.

A Sicilian specialty consisting of a fried and golden ball of rice (arancino). It is stuffed with local cheese and a red prawn ragout. Crispy on the outside and creamy on the inside.

Raw red tuna cut into small cubes, seasoned with mandarin zest for freshness. Accompanied by white asparagus and a subtle smoky note. A delicate and marine dish.

Fresh and creamy sheep's ricotta served with crunchy vegetables and a bread salad (panzanella). Seasoned with a fruity vinegar. A light and milky starter.

Langoustines fried in a light and crispy tempura batter. Served with broad beans and a pea purée. A delicate dish combining the crispiness of the frying and the sweetness of the crustaceans.

A creamy Italian rice slowly cooked with white asparagus. Enhanced with pan-seared scallops and a touch of caviar. A rich and luxurious dish.

Small, soft potato-based balls, served with clams and grated bottarga (cured fish roe). A combination of soft textures and salty marine flavors.

Long, thick pasta served with a Sicilian pistachio sauce and raw red shrimp tartare. Enhanced with lemon. A sophisticated pasta dish with Sicilian flavors.

Large pasta tubes stuffed with a mixture of ricotta and greens, served with a creamy parmesan sauce. Accompanied by zucchini flowers. A comforting and vegetable-based dish.

Fresh flat pasta served with a classic Pecorino cheese and black pepper sauce, here lightly smoked. Enhanced with morel mushrooms. A revisited Roman classic.

A delicate sole fillet covered with a thin layer of crispy potatoes. Served with an artichoke caponata (sweet and sour vegetable stew). A refined fish dish.

Tender pork fillet cooked with cheese and guanciale (cured pork jowl). Accompanied by asparagus and beans. A rich and flavorful meat dish.

A selection of three Italian cheeses (buffalo, cow, and sheep milk). Served with sweet accompaniments such as honey and jam to balance the salty taste.

A dessert for chocolate lovers, with a pine nut biscuit and a creamy crémeux. The tonka bean adds vanilla and spicy notes, refreshed by a pear sorbet.

A revisited version of the famous Sicilian cake. Composed of sweetened ricotta, candied fruits, and almonds. Served with pistachio sorbet. A sweet, rich, and fragrant dessert.

A dessert in trompe-l'œil or featuring the egg, combined with citrus and almond. Accompanied by milk ice cream (fior di latte) and candied fruits with an original touch of mustard.

The Italian classic prepared à la minute. Biscuits soaked in strong espresso coffee, a light mascarpone cream, and amaretto ice cream (almond liqueur). Creamy and coffee-scented.

A selection of artisanal ice creams and sorbets in classic Italian flavors (pistachio, hazelnut, coffee) and fresh fruits. Served from the cart or prepared to order for ideal texture.

A traditional Tuscan dessert wine (Vin Santo). It has an amber color and intense aromas of dried fruits, honey, and hazelnut. Sweet and complex.

A sweet white wine (Passito) from the Veneto region. It offers rich apricot flavors and floral notes. Perfect for pairing with fruity desserts.

A rare sweet red wine, with distinct floral aromas of rose and red fruits. It is both intense and delicate on the palate.

A renowned straw wine from the island of Pantelleria. Made from sun-dried Zibibbo grapes, aged in barrels. It is very aromatic, sweet, and complex.

A dry, oxidative wine from Sicily, similar to a Sherry. It has complex aromas of dried fruits, spices, and herbs. Powerful and dry on the palate.

A historic fortified wine from Sicily, vintage 1988. It is rich, structured, and offers great aromatic complexity due to its long aging.