For the start of the new school year, our sommelier Félix Manenti offers you two original combinations to compliment the cheeses of the famous Alsatian master refiner Bernard Antony.
TO DISCOVER NOW ON THE MENU
☆ Acajou, a Cantal cheese made from Salers milk
☆ Fresh soft goat cheese, made from raw milk, matured by chef Yoshi with cherry leaf
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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)
