La Scène, Stéphanie Le Quellec's 2-star restaurant

In the 8th arrondissement, a stone's throw from the Palais de l'Elysée, Stéphanie Le Quellec, former chef at the Prince of Wales' two-star restaurant La Scène, has opened her first restaurant, also named La Scène.

This chic, refined new restaurant offers gourmets a range of options for their dining pleasure. At the bar, let bartender Christopher Gaglione guide you as you sip cocktails. On the first floor, at lunchtime, you'll discover tasty everyday cuisine.

And down a few steps into a brass space with a mysterious charm; it's simple, you'd think you were on a boat or in an Orient-Express carriage, ready to embark on a culinary voyage led by Stéphanie Le Quellec. From the corner of our eye, we watch the chef in the open kitchen, juggling the dishes that are sure to please.

Our journey begins with two 'frivolities' to get us started: a lightly truffled foie gras tartlet with red port jelly; and a small marinated taco, beef, avocado and corn crisp. A lunch that begins under the best auspices.

We then enjoy a beet appetizer, before getting down to business: pan-fried scallops topped with slices of white truffle, accompanied by a celery and sea urchin granita.

• To be read
• Tips for the week of November 18 to 24, 2024 in Paris: free or inexpensive outings
• What to do in Paris and the Paris Region in November 2024? Our tips and ideas for outings
• Where to eat out in Paris? Good addresses, discoveries and favorites by arrondissement

Next up are turbot steamed in bigaradier water and celery, and sweetbreads glazed with harissa and cauliflower. Two great dishes that are a feast for the eyes and the taste buds.

Before moving on to the desserts imagined by pastry chef Pierre Chirac, we indulge in a spoonful of Mont d'Or and a Granny Smith apple granita topped with a small tagette leaf, just to reset our taste buds before moving on to the sweet stuff.

Vanilla, or rather vanillas, then come to the table in the form of ice cream for Madagascar vanilla, and crème brûlée and praline for Tahitian vanilla. It's a delight for connoisseurs.

If you're more the chocolate type, the chocolate dessert, with a ganache of grand cru Venezuelan chocolate and mature olive oil, should not leave you indifferent, just as it did us.

We were betting that we'd be awarded a 2020 Michelin star by the time we got here, but it's not one but 2 stars that the chef has managed to obtain for this vintage. It's a well-deserved accolade for a delicious piece of work that's a must-try.