LA SCENE THÉLÈME
PARIS, FRANCE
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. 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, 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 it 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, considering that he grew up with 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.
Website: www.lascenetheleme.fr
Address: 18 Rue Troyon, 75017 Paris, France
