In 1981, President Francois Mitterrand included a new opera house in his monument building program, Grands Travaux. After almost no development for almost a century, talk of a new opera house in Paris began again in 1965 by stage director Jean Villar. While the Palais Garnier was perfect for smaller production, the grandeur of opera was hard to mount in the venue.
Development of a modern opera house in Paris began in the 1880s, years after the opening of the Palais Garnier. The 2,700 seat performance venue is renowned for hosting grand opera productions which are stunning in their magnificence and scale. And again, as of 2012 the cost for a meat dish main course is between €26 and €34 depending upon what you choose.A modern opera house which serves as the main facility of the Paris National Opera, the Opera Bastille is home to some of the most iconic opera and ballet performances in the world. There are of course meat dishes available such as Roasted pork chop, honey that comes from the hives on the roof of the Opera Garnier, lemon and zucchini gratin or Poached and roasted lamb saddle, lettuce, carrots, lemongrass and pistachio. When it comes to the main course, there are a variety of fish courses such as Roasted whiting with bread, cauliflower gratin, lemon and spices or Smoked sea trout, steamed spring vegetables, herbs and condiments, yet perhaps the American-style Monkfish, pilaf rice, citrus and coriander would be more to your liking and range in cost from €22 up to €32. The average cost for a starter is between €10 and €17 but if you really want to push the boat out before going to the ballet at the Opera Garnier, how about Caviar, potato blinis, with egg and lemon jelly for around €45 as of 2012. The L’Opera Restaurant is open for breakfast each morning, then it is open for lunch and then an a la carte dinner option is available for the evening.įor starters you could have a delight such as Black angus pastrami, beans from Paimpol in the Brittany region of France, tarragon and candied shallots or Soft-boiled egg, leeks, chanterelles, truffle dressing, walnuts and parmesan. The Cuisine at L’Opera Restaurant in Paris And then this strip of metal is fixed to the upper cornices of the columns an impressive 6 metres up, by connecting rods, so as to give the illusion of magic, space and uninterrupted views. The glass itself is held in place by a single strip of bent metal that runs round the curves following the contours of the building. And it is here as you first see the north west facade you will get the first glimpse of the very contemporary design with curved glass running in between each pillar. Of course, it is not magic, and the space utilised in which to house the restaurant is located where horse-drawn carriages used to draw up, to drop off the ticket holders when this opera venue in Paris first opened. In fact, the restaurant was not allowed to touch any of the walls, pillars or the ceiling of the original Palais Garnier structure, which means that the truly contemporary character of the l’Opera restaurant in Paris has no visible structure and is held in place as if by magic.
Creating this space to protect the history of the Palais Garnier, meant there were some very severe restrictions in place that had to be met, which was one of the reasons why none of other past projects had ever been started.
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