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
The Michelin-starred restaurant La Scène Thélème welcomes you on December 31, 2023, for the New Year’s Eve celebration with a high-flying menu crafted by Chef Yoshitaka Takayanagi.