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🇯🇵 🇫🇷 A Michelin-starred table blending French and Japanese influences.
The finest in French culinary craftsmanship, terroir-sourced ingredients, and a subtle Japanese touch orchestrated by Chef Rudy Langlais.
Michelin Star 2025
Gault & Millau 2024
⭐⭐⭐⭐⭐
“A refined experience from start to finish. The harmony between French and Japanese flavors is simply outstanding.”
— Camille, July 2025 – Google
⭐⭐⭐⭐⭐
“A timeless moment. Attentive service, elegant cuisine, and a perfectly paced meal.”
— Sophie, June 2025 – Google
⭐⭐⭐⭐⭐
“Every bite is a journey. The balance of textures and the subtlety of the flavors truly impressed me.”
— Olivier, May 2025 – TripAdvisor
A Michelin-starred journey between French refinement and Japanese subtlety
A multi-course menu imagined as a sensory voyage, blending local produce with Japanese inspirations.
🥚 Chawanmushi, lobster, fennel, lemon
— silky texture, ocean breeze, citrus brightness.
🦪 Scallops from Grandcamp
Fermented vegetable achard, calamansi gel, scallop-roe emulsion with sake
— iodized delicacy, fermented tang, citrus spark.
🐟 Coastal catch, koshihikari rice, green shiso, yuzu butter
— Franco-Japanese harmony, pearly rice, subtle citrus.
🦞 Binchotan-grilled lobster glazed with miso
Fennel, Reine-Claude plum and lovage condiment, soy-caramelized almonds
— umami depth, summer fruit, caramelized crunch.
🥩 Simmental beef
Braised-beef ravioli and smoked onions, beetroot, cherry, and umeboshi
— strength and tenderness, smoky touch, bright acidity.
📌 Sweet finale:
🎃 Pre-dessert: pumpkin, apple, pumpkin seeds, soy caramel
— vegetal sweetness, earthy balance, gentle warmth.
🍂 Pavlova, fig and leaves, chestnut, aged balsamic
— airy crispness, ripe fruit, deep vinous notes.
A menu in constant motion, to be discovered for lunch or dinner.
Why Choose La Scène Thélème?
✅ Michelin-Starred Since 2016 & a Refined Franco-Japanese Cuisine
“Enjoy beautifully crafted dishes — Japanese precision meets French creativity.”
✅ An Intimate & Chic Setting that Changes with the Seasons
“A serene atmosphere enhanced by contemporary vegetal installations from artist Johnny Lebigot.”
✅ Rudy Langlais: A Rising Star of the Paris Culinary Scene
“Noble ingredients and unbounded creativity — every dish is a delight, every visit a new discovery.”
Rudy Langlais, a Rising Chef to Watch Closely
At La Scène Thélème, every service is conceived as a moment of grace. In harmony with this singular venue — both a Michelin-starred restaurant and a theatre — Chef Rudy Langlais takes center stage with passion and precision.
Originally from Angers and trained at the Saumur hospitality school, Rudy quickly joined the brigade of Alain Ducasse at Le Meurice. There, he honed his sense of excellence and discipline. It was during this time that he met Chef Yoshitaka Takayanagi, with whom he collaborated for seven years — first at L’Agapé*, then at La Scène Thélème*.
Alongside him, Rudy discovered the richness of Japanese gastronomy. He embraced a refined, minimalist approach, where technique steps back to let the natural energy of the ingredients shine. He developed a demanding yet sincere style, deeply attuned to the rhythm of nature.
Today, he fully embodies the spirit of La Scène Thélème: a cuisine of character, both French and Japanese, precise and sensitive.
The Thélème Team
The Thélème team is warm, dynamic, and driven by the fierce desire to offer you the most memorable experience possible — all with a devotion to naturalness and simplicity.
Rudy
Najim
Tai
Édouard
Gino
Sayaka
Sayaka
Fali
Sayaka
