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La Scène Restaurant Review: In the thoroughly refurbished Prince de Galles hotel, the restaurant La Scène stands out due to its décor. An open kitchen, circled by Murano glass, sprawls across the dining room, which compels the culinary brigade to work silently. The terrace benefits from the quietness of the patio, paved with mosaics. In keeping with the standing of the place, waiters are both conscientious and obliging. Chef Stéphanie Le Quellec helms the kitchen seriously as well. Having worked at Le Cinq beside Philippe Legendre and winning a televised gastronomic contest in 2011, she values simplicity, yet with a hint of sophistication. Brought along with a white Bordeaux Clos des Lunes Lune d’Argent 2012, slices of lobster are sided with smoked avocado and scampi consommé. Ibérico ham is dressed with lobster emulsion, green peas and caramelized onions. Calf sweetbread remains the pièce de résistance, served with chanterelle mushrooms, Medjool dates, bread crust and Italian ham cut in dices; pair it with a Côteaux du Languedoc Conte de Floris Lune Blanche 2011. Choose among three sorts of vanilla to aromatize the millefeuille, given the one from Mexico prevails over those from Madagascar and Tahiti, being more tasteful and spicy.