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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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New Year’s Eve – La Scène Thélème 2024

20 November 2024 | La Team Thélème | News

🥂 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.

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