Rivages, Sofitel Le Scribe Paris Opéra’s latest restaurant

Rivages, the sublime, luminous and cozy restaurant of the Sofitel Le Scribe Paris Opéra, welcomes two new talents to delight us: Martin Simolka and Roberto Catalano for a unique bistronomic and mixological experience. We'll be there day and night to enjoy a good time with friends, colleagues or as a duo.

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

As a reminder, if you haven't already been to this superb restaurant, you should know that it took two years of work at the Sofitel Le Scribe Paris Opéra, built in 1861, to unveil its new face on the upper floors and its 201 rooms, but also on the first floor, within its new restaurant Rivages.

So don't hesitate to go to the Rivages restaurant (open to all, of course), to discover its large glass roof bathed in daylight in the main room, but also its surprising tree with pink foliage, enclosed like the rose in Beauty and the Beast under a bell.

At the heart of the hotel, Rivages is a privileged meeting place of the Right Bank and the Opera district, where the great names of literature, music, dance and cinema have met. Reinvented while preserving the Club spirit that has always animated it, the bar takes pride of place and welcomes customers and residents at any time of day in a hushed and elegant atmosphere.

Comfortably seated at the half-moon counter or curled up in an armchair under the glass roof, you can enjoy, in addition to the great classics, a tasty menu designed by Roberto Catalano for a moment of escape. With or without alcohol, let yourself be bewitched by the creative cocktails of the master. For us, he imagined a mocktail based on spicy tomato juice, a real treat. At the end of the day and in the evening, a nice tapas menu to share (in photo, Papadoum beef tartar / mustard caviar) awaits you for good times with friends.

Roberto Catalano, originally from Puglia in Italy, began his career as a bartender at the Grand Hotel de Quisisana on the island of Capri. After successful experiences at the Gong Bar of 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 of experience, Roberto now joins Le Scribe to unveil his brilliant mixological creations.

At the table, we discover a modern and creative cuisine signed Martin Simolka. Healthy and balanced, the menu is based on 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 and creative cuisine, where seasonal products are given pride of place. The Chef also advocates a responsible and eco-respectful approach, seeking to enhance each ingredient and avoid waste.

The menu changes according to the season's products. When we visited, we discovered a selection of tasty and surprising dishes, highlighting the richness of local products. We particularly enjoyed the white asparagus from the Landes region, cooked to perfection and served with a smoked foi vinaigrette, candied kumquats and a leek mayonnaise, offering a refined and fresh starter. We also loved the yellowtail ikejime (a Japanese technique that consists of quickly neutralizing the animal's nervous system when it comes out of the water and draining it of its blood) with a fatter flesh that went wonderfully with the refreshing Mojito melissa juice made with lime, cane sugar and mint.

Fish lovers have something to be seduced by the Pink Trout of Baigorri, sublimated by a gremolata of samphire and burnt avocado, while seafood lovers will delight in the Normandy scallops just snacked with scallop bard sauce, accompanied by brocolettis and rice from Camargue. 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 carrots, is sure to please. The lacquered calf sweetbread, spiced up with Malabar pepper and a golden turnip, demonstrates the inventiveness of Chef Martin Simolka.

The desserts are not to be outdone with a fine sobacha chocolate tart, just divine and very greedy. The Mango and Tarragon, with a rather simple name at first glance, reveals in reality a sublime dessert with multiple raw and cooked flavors that offer an exotic and refreshing touch to end this meal in beauty.

You should know that the restaurant's menu has been revised downwards to make it a little more accessible. In any case, we salute the nice work, all in flavors and freshness, from the glasses to the plate.

Alcohol abuse is dangerous for your health, please drink responsibly.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.