La Scène Thélème

The story

La Scène Thélème: Michelin-Starred Japanese-French Fusion in Paris

A stage for pleasure

La Scène Thélème takes its name from Rabelais’s utopian Abbaye de Thélème, a place where freedom and the art of living well reigned. Founder Jean-Marie Gurné, a lifelong epicurean, opened the restaurant in 2016 with a simple ambition: to create a convivial refuge where gastronomy becomes a shared experience. The “scène” is the table itself – a stage for flavours and emotions.

The chef and his kitchen

Today, Chef Rudy Langlais leads the brigade. A native of Saumur, he trained at Alain Ducasse’s Meurice and later worked alongside Chef Yoshitaka Takayanagi, with whom he developed a deep affinity for Japanese cuisine. At La Scène Thélème, Langlais signs an author’s cuisine that is precise, sensitive, and driven by the seasons. His style is pure and minimalist, yet layered with subtle influences from Japan.

“Engagement, naturalité, saisonnalité, pureté… et plénitude des produits,” he says.

The result is a Japanese-French fusion that feels effortless. Dishes such as Hiramasa lightly smoked with melon textures and tagète, or homard grillé au binchotan lacquered with miso, showcase his respect for both French technique and Japanese restraint. The menu evolves constantly, guided by what small local producers – like Anna Shoji’s Yasai farm in Touraine, which supplies exceptional Japanese vegetables – bring to the kitchen.

A Michelin-starred address

La Scène Thélème has held a Michelin star since 2016, a recognition that speaks to the consistency and clarity of its cooking. The dining room, intimate and theatre-inspired, is run with warmth by director Najim Mama and his team. Every detail, from the sommelier’s pairings to the pastry work of chef Sayaka, contributes to an experience that feels both polished and genuinely welcoming.

Whether you choose the lunch menu or the full tasting journey, the cooking remains true to its promise: sincere, seasonal, and quietly memorable.