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.
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☆ 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
Le restaurant étoilé La Scène Thélème vous accueille le 31 décembre 2022 pour le réveillon du nouvel an 2022 avec un menu de haute voltige imaginé par le chef Yoshitaka Takayanagi.