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La Scene Thélème, Where Gourmet Food Meets ArtThursday 1 February 2018
La Scene Thélème, Where Gourmet Food Meets Art – It’s no wonder that Paris is filled with gourmet restaurants. The city’s brimming with foodies from all over the world, and CovetED Magazine is no exception. We had the chance to sit down in this amazing restaurant in the heart of the Ville Lumiérre and to taste some indescribable flavours. Bring your appetite and join us on the food trip of your life.
For foodies, the real show takes place at La Scène Thélème. Chef Julien Roucheteau (former double stared chef at the Lancaster Table) leads the concert as a true orchestra conductor. On the dining side, the team is equally prestigious: Frédéric Pedrono, the Director of the Restaurant – who was particularly successful at Ledoyen with both Christian Le Squer and Yannick Alléno – is supported by Daniel Pires, a sommelier who is trained alongside Philippe Bourguignon at Laurent.
La Scéne Thélème, a Tale of a Sweet Utopia
At the end of the 1970s, Jean-Marie Gurné, then a student at ESSEC, ran a cultural association within the school. Freshly graduated, he decided to go and learn the trade in a large company, with a clear plan in his mind: he would spend three years there, before returning to his first love: the commitment to culture. Those three years soon turned into thirty, spent at Nestlé, in Vevey, Switzerland. However, Jean-Marie has never moved on from Paris or culture itself, especially music and theatre. Over the years, he became a patron of the Avignon Festival, the Aix-en-Provence Festival, and he also joined the Friends of the Philharmonie de Paris. As an accomplished Epicurean, he scrutinizes closely the current events of the most inspiring Parisian tables, attends them and thus continues to sharpen his taste.
“He is now implementing the project he has been dreaming of for a number of years: a unique address in which, surrounded by a passionate team, he will strive to offer the best of gastronomy and theater”
Thélème is a place of unique life, associating without confusing the restaurant’s gastronomical, bistronomic and cultural space. It is about art, in all its semantic amplitude. The decor plays an essential role, which translates here into a resolutely contemporary inspiration, racy, and intimate. To meet this high aesthetic requirement, the architect Dominique AZZI signed the interior decoration of the two establishments, at 13 and 18 rue Troyon. The place in which life is taking place today La Scéne Thélème has been entirely refurbished in order to be able to integrate the autonomous theatre room, overhung by a midnight-blue ceiling that matches the thick velvet curtains that contribute to the creating an intimate atmosphere.
Julien Roucheteau, a Cuisine of Excellence, Pleasure and Simplicity
💫 Nouveau Chef ! 💫 La Scène Thélème est heureuse de vous annoncer l'arrivée de Julien Roucheteau. Nouveau chef des cuisines, Julien assurera le spectacle tous les soirs à partir du 15 septembre #lascenetheleme #julienroucheteau #michelinstar Il remplacera le pionnier de l'aventure Thélème Pierre Rigothier qui aura conduit la maison à sa première étoile. #MerciPierre
Julien Roucheteau, until then at the head of one of the most discreet starred tables in Paris, La Table du Lancaster (Hotel Lancaster) joined the adventure of La Scène Thélème in September 2017, seduced by a unique establishment in this genre. He and his troupe had only one idea in mind: to ensure the show every day and put the show on stage! This young Chef, considered one of the best of his generation, has shown throughout his admirable career a keen sense of work and a desire for perfection. Two traits that have always pushed him to even more requirements. Julien Roucheteau felt attracted ever since his childhood by cooking, grade-A products and friendliness: a no-brainer, regarding he grew when you grow up alongside a butcher-caterer father, farmer grandparents and a mother who spends most of his time behind the furnaces.
His cuisine? A simple cuisine, technical and precise, rather light. A minimalist plate, very meticulous, perfectly orchestrated. The Chef likes to work around acidity with several kinds of vinegar, wines or citrus fruits. He also uses a lot of herbs and loves broths. The Chef is fond of all these elements that bring flavour and structure to the plate but without weighing it down.
The CovetED Menu
We decided to share with you what we had in this amazing restaurant, so you can have a clear picture of the magnificence of La Scéne Thélème. If you’re in Paris or planning a trip there in the near future, here are our suggestions. Keep these close, we guarantee you, you won’t want anything else!
Entree dish: Mordant
Jacques d’Erquy walnuts marinated in sake with cabbage kimchi from Pontoise and vivacity of Yuko. The superstar level of know-how is easily recognized, not only by its unique flavour but by the way it looks on your plate.
Main Course: Blanquette de Veau, Oignons grillés
This heavenly good plate of veal will melt in your mouth! Sided by some grilled onions, it pairs perfectly with some Châteauneuf-du-Pape, Château Rayas 2006. You really, really have to try it.
The Desert: Toastée
With Guatemala chocolate (73%), creamy kasha and an ice cream toast, this ridiculously delicious dessert had us begging for more. The perfect dish for a chocolate geek.
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