La Scène

Chef Stéphanie Le Quellec's cuisine at La Scène represents modern French gastronomy at its most accomplished and generous. Her cooking has earned two Michelin stars through a distinctive approach that balances technical mastery with warmth and generosity—qualities that shine through in every dish.

Le Quellec's menu changes with the seasons, ensuring that each ingredient appears at its peak. Her approach to seafood is particularly noteworthy, with signature preparations like the rouget "cuit de peur" (red mullet barely cooked, almost scared by heat) demonstrating her precise control and understanding of delicate proteins. Raw scallops showcase the quality of her sourcing and her confidence in letting exceptional ingredients speak for themselves. The seasonal carte reveals her range, moving effortlessly between fish, meat, and vegetables while maintaining a consistent voice that's both refined and deeply satisfying.

The restaurant offers several tasting menu formats—4 acts at 145€, 7 acts at 280€, and an extensive 10-act journey at 355€—allowing you to choose the depth of your culinary exploration. Each menu tells a story through carefully composed courses that build in complexity and intensity. The bistrot menu, available weekdays at lunch, offers a more approachable entry point to Le Quellec's cuisine while maintaining the same commitment to seasonal ingredients and skillful preparation.

The dessert program, overseen by pastry chef Pierre Chirac, provides memorable conclusions to meals. His creations, including a celebrated vanilla caramel millefeuille, demonstrate the same balance of technique and pleasure that characterizes the savory courses. These aren't mere afterthoughts but integral components of the dining experience, often becoming the dishes guests remember most vividly.

Le Quellec's cooking style can be described as generous and gourmand—she's not interested in austere minimalism or molecular theatrics. Instead, her dishes deliver full, satisfying flavors through impeccable technique and premium ingredients. This is cuisine that respects tradition while embracing contemporary approaches, resulting in food that feels both familiar and excitingly new.