Local workers and inhabitants know it and have been spreading the word under the table. Behind its discreet façade, the Patio Opéra is a genuine open-air place of life, both singular and confidential. In the summer, it is on a wide, quiet and fresh patio that passersby have a seat to enjoy a cocktail and an aperitivo. But in the winter, the place is transformed by owner Valérie Saas-Lovichi.

No more blue skies and sun. To fight clouds and cold, the Patio Opéra makes itself cozy thanks to the temporary and removable roof, while letting the light in, enabling guests not to be cold. And yet, the sun never disappears from the place: inspired by Italy and Corsica, the menu is here to remind us warmer days will be back soon.

The restaurant makes it a point of honor to place quality and seasonality in the heart of the menu with organic fruits and vegetables, or coming from sustainable farming, meats from France, coming from farmers complying with animals’ wellbeing, or even fresh homemade pasta, focaccia and bread.

Our table is then covered in delighting antipasti, namely homemade rabbit terrine, mashed watercress, pickled seasonal vegetables (€15), and organic burrata from house of Ottanta (€17), it is hard to do without this go-to in an Italian restaurant, but this one does not disappoint. It is served with Sicilian orange segments, and kale chips that seem to melt on the mouth in a rather magical way as soon as we bite into them.

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Fresh pasta – made on site and based on organic, unrefined flours – are of such a great quality it caught our attention. We do not regret our choice, these paccheri with braised boar stew (€25) are extremely comforting. We had a wonderful experience with the duckling which breast and thigh were served after a quick round trip on the plancha, served with a side of roasted celeriac, mushrooms, and syrupy poultry gravy.

As for dessert, we went for two staple options from these sunny cuisines: the Italian hazelnut in a mille-feuille with hazelnut cream and nocciolata (€10), and Corsican chestnut and chestnut mousse (€10), pear chunks, goat’s milk ice cream by Philippe Faur, and 70% chocolate sauce.

A bubble of quietness and delight a stone’s throw from the Grands Boulevards’ craziness.

This test has been carried out as part of a business invitation. If your experience is different from ours, please let us know in the comments.