Paris 17 • Michelin-starred

Michelin-starred restaurant in Paris 17

A refined Franco-Japanese cuisine, in an intimate setting in the heart of Paris.

⭐ 4.9/5 • Fine dining experience • Chef Rudy Langlais

The Chef

Rudy Langlais

A refined Franco-Japanese cuisine, where French craftsmanship meets a subtle Japanese influence.

Trained at the Saumur hospitality school, Rudy Langlais quickly joined the kitchens of Alain Ducasse at Le Meurice, where he developed a deep sense of precision and discipline.

His collaboration with Yoshitaka Takayanagi marked a decisive turning point, shaping a more essential approach focused on balance, purity and the accuracy of seasoning.

Today, he fully embodies the spirit of La Scène Thélème: a cuisine of authorship, elegant and precise, where each dish seeks the right gesture.

Michelin-starred 2026

3 toques Gault & Millau

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The chef’s creations

The chef’s signature, through a few plates

A glimpse of a few emblematic creations from La Scène Thélème.

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Menus

A unique experience in Paris

Seasonal menus shaped by French precision and Japanese sensibility.

One of the most accessible Michelin-starred restaurants in Paris 17, with menus starting from €59 at lunch.

⭐ 4.9/5 — Guest reviews

Chef’s signature

Signature Experience by Rudy Langlais — €178

Available for lunch and dinner, upon online reservation.

Lunch

Served Wednesday to Friday — from 12:30pm to 2:00pm

2-course menu €59

3-course menu €76

4-course menu €97

Signature Experience €178

Wine pairings from €60
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Dinner

Served Tuesday to Saturday — from 7:30pm

5-course menu €113

6-course menu €140

Signature Experience €178

Wine pairings from €75
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Menus may evolve depending on the chef’s inspiration and seasonal produce.

Vegetarian options are available upon request.

The taste of nature

At La Scène Thélème, each dish begins with a dialogue with nature. Vegetables, flowers, herbs and mushrooms are carefully sourced from passionate producers, inspiring every creation of the chef.

Anna Shoji — YASAI Farm

Since 2021, we have been working closely with Anna Shoji, based in the Loire Valley. Originally from Japan, she cultivates exceptional Japanese vegetables in France, with deep respect for the seasons, the soil and traditional techniques.

Sylvie — Ferme de Quyvie

Edible flowers and herbs bring freshness, depth and elegance to each dish. Carefully grown with sensitivity and precision, they enhance the chef’s creations with subtlety.

Seasonality, proximity and respect for nature — an approach that guides every choice, from field to plate.

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Practical information

Frequently asked questions

Everything you need to know before visiting La Scène Thélème.

What are your opening days and hours?

Lunch: Wednesday to Friday, from 12:30pm to 2:00pm.

Dinner: Tuesday to Saturday, from 7:30pm to 9:00pm.

How can I book a table?

You can book directly online via our reservation module.

You can also contact us at +33 1 77 37 60 99 or contact@lascenetheleme.fr.

Do you offer wine pairings?

Yes, each menu can be complemented by a carefully curated wine pairing.

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Do you offer vegetarian options?

Yes, vegetarian options are available upon request. Please let us know when making your reservation.

What is the starting price for your menus?

Lunch menus start from €59, and the Signature Experience by Rudy Langlais is available at €178.

Where can I park nearby?

The MacMahon car park is located just one minute’s walk from the restaurant.

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Is the restaurant accessible for guests with reduced mobility?

Yes, La Scène Thélème is on one level and fully accessible.

Is it possible to privatise the restaurant?

Yes, partial or full privatisation is available for private or corporate events. Please contact us for further details.

In pictures

The world of La Scène Thélème

A glimpse into the rhythm of the kitchen, where ingredients, gesture and service come together.

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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.