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We Don’t Mess with Cheese

13 October 2022 | La Team Thélème | News

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

A goat cheese matured by Chef Yoshi with cherry leaf, which we accompany witha raw Kombucha. The powerful flavors of the cheese are refreshed by this fermented tea drink.

Acajou accompanied by **a “Métis” champagne by Olivier Horiot**, which prolongs the flavors of the cheese with finesse

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The Closure of La Scène Thélème

26 August 2026 | La Team Thélème | News

La Scène Thélème closes its doors after ten remarkable years. A final message from Jean-Marie Gurné to everyone who helped bring this restaurant to life.

Saint-Valentin – Dîner romantique à Paris

6 January 2026 | La Team Thélème | News

Venez vous régaler tout en dévorant des yeux votre Valentin ou votre Valentine ! Pour la Saint-Valentin, voici le Love menu ♡ imaginé par notre chef Rudy Langlais à l’occasion de la fête des amoureux.

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