La Scène

75008 PARIS

17/20
Prestige Restaurant

BOOK

11 PHOTOS

Chef Stéphanie Le Quellec

Cooking French | Gastronomic | Healthy cooking | specialty

Price Indicative price per person (excl. drinks)

145€ à 355€

Gault&Millau's review

17/20

Prestige Restaurant The French art of sauce is our treasure and our heritage, skilfully maintained by Stéphanie Le Quellec, who offers remarkable, well-balanced sauces that form a thread of excellence throughout the meal, reminding us not only of taste and ideas, but also of the rigor and technique of the great houses. The staircase leads to the basement room, where the tables are turned towards the stage, i.e. the open kitchen, in the same way that a theater is conceived for other pleasures, less for the ears than for the palate, like another way of conceiving the arts and the senses. The chef is as much a performer as a choreographer, bringing the terroirs into play in compositions stripped to their essentials, memorable for their elegance, precision and power. The tourteau is bathed in a remarkable broth of grey shrimp, lemongrass and ginger, while the langoustine stars in an unforgettable shellfish jus with Madagascar vanilla, with a few dehydrated tomatoes deliciously bursting with iodine and vanilla, turbot, perfectly seared, comes between an emulsion and a girolles jus (always the sauces, really), girolles and fresh almonds, a sweetbread without euphemism, with a black truffle and black olive jus, artichokes for the season and without bitterness. Last but not least, Pierre Chirac brings up the rear with an exceptional crème brûlée, roasted vanilla, almond tea cake and Breton shortbread. On the cellar side, superb selections by Matthias Meynard, from grands crus to more affordable wines, from DRC and grands châteaux to more specialized selections from all regions.