Martin Simolka wakes up Rivages, the bistronomic restaurant at Scribe Paris Opéra

The Sofitel Le Scribe Paris Opéra welcomes two talents of the bistronomic and mixology scene: Martin Simolka, who awakened our taste buds at the Hotel Molitor, and Roberto Catalano. These two masters of their art are determined to surprise us in this sublime venue in the Opéra district.

As a reminder, if you haven't already visited this superb restaurant, the Sofitel Le Scribe Paris Opéra, built in 1861, took two years to renovate and unveil its new 201 rooms on the upper floors, as well as its new Rivages restaurant on the first floor.

So don't hesitate to head over to the Rivages restaurant (open to all, of course), to discover its large glass roof bathed in natural light in the main dining room, as well as its surprising tree with pink foliage, enclosed like the rose in Beauty and the Beast under a cloche.

At the heart of the hotel, Rivages is a privileged meeting place on the Right Bank and in the Opéra district, where the great names of literature, music, dance and cinema have met. Reinvented in keeping with the Club spirit that has always animated it, the bar takes pride of place, welcoming guests and locals at all hours of the day in a hushed, elegant atmosphere.

Comfortably seated at the half-moon counter or curled up in an armchair under the glass roof, you can enjoy not only the great classics, but also a tasty menu to share, imagined by Roberto Catalano for a moment of escape. With or without alcohol, let yourself be enchanted by the master's creative cocktails. For us, he's imagined a spicy tomato juice mocktail that's a real treat. At the end of the day and in the evenings, an attractive tapas menu to share (pictured, Papadoum beef tartar / mustard caviar) awaits you for good times with friends.

Roberto Catalano, originally from Puglia in Italy, began his bartending career at the Grand Hotel de Quisisana on the island of Capri. After successful experiences at the Gong Bar at the Shangri-La Hotel in London and the Blue Bar in Sydney, he returned to Paris to work at the famous Lutetia Hotel and then at the Prince of Wales. With 14 years' experience behind him, Roberto now joins Le Scribe to unveil his brilliant mixology creations.

At the table, you'll discover modern, creative cuisine by Martin Simolka. Healthy and balanced, the menu is built around natural products, to which cereals, oils, spices and seeds add an incredible touch of originality. The Rivages menu perfectly illustrates Martin Simolka's commitment to modern, creative cuisine, where seasonal produce is given pride of place. The Chef also advocates a responsible, eco-respectful approach, seeking to make the most of every ingredient and avoid waste.

• To be read
• Tips for the week of July 1 to 7, 2024 in Paris: free or inexpensive outings
• What to do in Paris and the Paris Region in July 2024? This month's must-see events
• Where to eat out in Paris? Good addresses, discoveries and favorites by arrondissement

The menu changes according to seasonal produce. On our visit, we discovered a selection of tasty and surprising dishes, highlighting the richness of local produce. We were particularly delighted by the white asparagus from the Landes region, cooked to perfection and served with a smoked foi vinaigrette, candied kumquats and a leek green mayonnaise, making for a refined and fresh starter. We also loved the yellowtail ikejime (a Japanese technique that rapidly neutralizes the animal's nervous system as it emerges from the water, draining it of its blood), with its fatter flesh, which went wonderfully well with the refreshing Mojito melissa juice made with lime, cane sugar and mint.

<

Fish lovers will be seduced by the Baigorri pink trout, sublimated by a samphire gremolata and burnt avocado, while seafood lovers will delight in the Normandy scallops , just snacked on a scallop bard sauce, accompanied by brocolettis and Camargue rice. Cooked just right and awakened by beautiful sauces, we love it.

For meat lovers, the filet of guinea fowl from the Gatinais region, served with tahina and carrot toupie, is sure to please. The lacquered veal sweetbread, spiced up with Malabar pepper and boule d'or turnip, demonstrates Chef Martin Simolka's inventiveness.

The desserts are not to be outdone, with a divine sobacha chocolate tart . Mango and tarragon, at first sight a rather simple name, in reality reveals a sublime dessert on the plate with multiple raw and cooked flavors that offer an exotic and refreshing touch to close this meal in style.

The restaurant's menu has been scaled down to make it a little more affordable. In any case, we salute the fine workmanship, full of flavor and freshness, from the glasses to the plate.