Did you know that in artisanal barbecue circles it is said that Japan produces the best charcoal in the world?
Binchotan lobster in its shell
Produced from holm oak, BINCHOTAN is a very hard, slow-burning charcoal that gives very high heat (with temperatures reaching 540°C!). The embers of this charcoal give off no odor and impart no flavor to the food., making it highly prized by Japanese chefs.
Our chef Yoshitaka Takayanagi loves it and loves to transmute the wonders of our terroirs on Japanese BBQ with porcini mushrooms, lobsters, octopus…
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New Year’s Eve – La Scène Thélème 2024
🥂 The Michelin-starred restaurant La Scène Thélème welcomes you on December 31, 2024, to celebrate New Year’s Eve with an exceptional menu crafted by the talented Rudy Langlais.
Hare à la Royale Paris: Taste This Iconic Dish at La Scène Thélème
Discover the Hare à la Royale crafted by Chef Rudy Langlais, available à la carte from November 15, 2024.
La Scène Thélème is recruiting a chef de rang (full-time)
Come and enrich Thélème Team with your personality and know-how.
Guide Michelin 2024
Gault & Millau 2024HOURS
LUNCH
12.30PM to 2.00PM Wednesday through Friday
DINNER
from 7.30PM Tuesday through Saturday (last order at 9.00PM)
