La Scène ThÊlème
Paris, France
â1 Star
The Experience
From Michelin Guide
At 18 rue Troyon, art meets gastronomy. In fact, the restaurant is named after L'Abbaye de ThĂŠlème, a utopia conjured up by Rabelais. Rudy Langlais, the trusted second-in-command here since 2018, has recently taken over the reins in the kitchen. He and his team deliver refined, delicate dishes with plenty of personality, using first-class produce: chawanmushi, lobster, fennel confit, lemon; grilled saddle of lamb, courgette flower, citron, black garlic, miso powder â this is high-precision work! Good recommendations from the sommelier.
Unique Things
From Visitor Experiences
Here are three unique/unconventional aspects of La Scène ThÊlème, Paris, highlighted by different sources:
1. Combination of a Michelin-starred restaurant and an intimate theatre
La Scène ThÊlème uniquely merges fine dining with performing arts, featuring a small stage attached to the restaurant. This dual nature creates an immersive artistic atmosphere where guests can enjoy both culinary and theatrical experiences in one venue.
2. Fusion of Japanese and French culinary influences with innovative dishes
The kitchen, led by chefs like Yoshitaka Takayanagi and Rudy Langlais, blends Japanese techniques and flavors with French gastronomy. Signature dishes include kimchi-glazed scallops, miso-grilled lobster, and creative use of ingredients like chawanmushi and miso powder, showcasing a refined and harmonious fusion rarely seen in Paris.
3. Artistic and natural decor elements enhancing the dining ambiance
The restaurantâs interior features unconventional artistic touches such as straw art hanging from the ceilings and natural art adorning the stage. Different rooms have distinct atmospheres, with variations in ceiling color, flooring, and seating arrangements, contributing to a multi-sensory dining environment.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Scène ThÊlème in Paris, reflecting its refined Franco-Japanese cuisine, include:
Sea Urchin and Shimeji Mushrooms: Used in the velvety Chawanmushi starter, these ingredients contribute a smooth, umami-rich experience with delicate dashi jelly, showcasing Japanese influence and seasonal flair.
Scallops with Kimchi and Seaweed: Featured in the Kimchi-Glazed Scallops dish, this daring fusion combines succulent scallops with vibrant kimchi, seaweed, and wood ear mushrooms, enhanced by bardes dashi, highlighting a bold flavor layering.
Miso and Lobster: The Miso-Grilled Lobster main course pairs tender lobster with a rich miso glaze, accented by girolles mushrooms and an apricot-umeboshi condiment, blending smoky, umami, and fruity notes.
Buckwheat and Sweetbread: Sweetbread coated in crispy buckwheat scales and glazed with GalabĂŠ black sugar and soy sauce, combined with sparassis mushrooms, negimiso, and onion and fennel foams, exemplifies the restaurantâs innovative texture and flavor contrasts.
Koshihikari Rice and Yuzu Butter: Served with the Coastal Catch, this combination offers a delicate citrus aroma and perfectly complements the fresh fish and green shiso, emphasizing seasonal freshness and balance.
These ingredients are significant as they embody the restaurantâs philosophy of blending French finesse with Japanese precision, using seasonal and noble ingredients to create a sensory and innovative culinary journey.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Menu DĂŠjeuner Quatre Actes: âŹ88
- Menu DĂŽner Six Actes: âŹ124
- Menu dĂŠgustation en 7 actes: âŹ158 (available for dinner)
A La Carte
- Relief De Pavlova: Fraise Des Bois, Framboise, Sakekasu: âŹDessert
- Chawanmushi, Petits Pois, Ail Des Ours: âŹEntrĂŠe