The story
At 1 rue d’Athènes in Rodez, Opéra presents itself as a singular gastronomic theatre. The restaurant is the domain of Venetian chef Vasco Baldisserotto, who has made the Aveyron his adopted home. The kitchen here is described as a place where "virtuosités traditionnelles et modernités inusuelles" meet—a balance of traditional skill and unusual modern touches that defines the restaurant's Modern Cuisine.
The chef’s approach is sensory and direct. On the Opéra stage, food is meant to be felt, shared, and lived. This philosophy has earned the restaurant a place in the Michelin guide, recognised for its compelling and personal cooking.
Vasco Baldisserotto brings a Venetian sensibility to the heart of the Aveyron. His cooking resists easy categorisation, moving between the familiar and the surprising. The restaurant’s own words capture this spirit: "ici – la cuisine se ressent. Elle se partage. Elle se vit." This is not a restaurant that follows trends; it creates its own quiet, confident rhythm.
Opéra opens its doors from Wednesday lunch through Sunday lunch, inviting guests into a space that feels both intimate and theatrical. The dining room is a stage for Baldisserotto’s compositions, where each dish is a performance in miniature. The setting, combined with the chef’s singular vision, makes Opéra a destination for those seeking Modern Cuisine that is both rooted and adventurous.
Recognition
Details
History
Opéra? A chic contemporary look, Murano glass light fixtures, silk curtains that keep you in a private bubble within the Bourran neighborhood… This is where the Venetian maestro Vasco Baldisserotto, a disciple of Marchesi, Alajmo and Bras, sings an Italian song to the glory of Auverge’s terroir: poultry from Les Volailles d’Alice in the Cantal, red meats from La Table de Solange in Cassagnes-Bégonhès, vegetables from Roualdès in Saint-Parthem… And to begin this concerto of flavors, served on ceramics made by Martina Cristofani: some splendid amuse-bouches, like the tomato and hay cappuccino with mushroom powder, the Baby Boo squash mousse sprinkled with matcha and a leaf-shaped crisp, or the carbonara tartlet… Followed by a stunning sweet and savory tomato confit tart with a tomato-papaya tartare, draped in a vinegar jelly and sprinkled with tomato powder, sweetened by blood sausage ice cream, bacon espuma and basil; divine cod slow-roasted in olive oil, topped with an oda pepper mousse, treviso and served with coco de Paimpol beans, a coffee and oxalis espuma; before an incredible fruit soup with pistachio sorbet, apricot meringue, purple amaranth and marigolds. Bellissimo! // Gérard Roubeix
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