Scéna by Benjamin Breton
The Dining Room
Scéna takes its name from the distinctive setting of the dining room that will host the project: an intimate space where works of art and design pieces mingle with handcrafted elements that bear witness to centuries of regional expertise. Every corner of the room tells its own story, transforming a meal into a true journey through the house’s artistic heritage. The name also echoes the Latin noun “cena” which referred to the most substantial meal of the day – as well as an important daily social activity in ancient Rome. In this spirit, Scéna is conceived not simply as a place to eat, but as a place to come together around food, people and stories.
The Cuisine
Scéna offers a transalpine cuisine, inspired by the geography of borders and passages that connects Savoy to Piedmont and the Aosta Valley, with the Alps as a shared territory.
The project was born from a shared vision between Benjamin Breton and the owners of Sessius1622: to offer a sustainable and ethical gastronomy, deeply connected to nature, the seasons, and those who produce the food. A cuisine that draws on the products, traditions, and expertise of both sides of the Alps, bringing them into dialogue in a contemporary expression.
The ingredients are sourced directly from producers and artisans with whom lasting relationships are built. The season sets the rhythm, the product guides the dish, and the terroir defines its identity.
Starting September 17th, Benjamin Breton and his team will take the reins of the Sessius1622 kitchen and welcome guests from Thursday to Saturday evenings for a unique five-course dining experience at 85€.
Private Dinners and Cocktail Parties
In addition to its regular dinner service, Scéna opens its doors throughout the week for private dinners and cocktail parties, in the same setting surrounded by the same art and design collection. The ambiance lends itself equally well to an intimate gathering with a small group or a more festive reception, with the chef’s cuisine and the venue’s unique character shaping the experience in both cases.
About Benjamin Breton
Of Corsican and Breton heritage, Benjamin Breton grew up immersed in two cultures deeply connected to their land, their produce, and their food. This dual influence gradually shaped his approach to cuisine.
He trained in several Michelin-starred establishments in France before settling in Switzerland. There, he participated in several restaurant openings and continued his career until he became head chef at the Ritz-Carlton Hotel de la Paix in Geneva. He earned his first Michelin star there in 2020.
In 2021, Benjamin chose to leave the world of luxury hospitality to open his own restaurant in Haute-Savoie: Le Bistrot de Madeleine, in the heart of the village of Lucinges. This first project marked the beginning of his “Symbiote” group and a desire to create a more personal style of dining, closer to its local area, its producers, and the people who bring it to life.
The projects then followed one after another, each with its own distinct identity. L’Auberge de Lucinges became the gastronomic expression of this approach and earned a Michelin star in 2024. Radicelle explores the connection between food, wine, and nature, while Urban Smoker offers a more accessible, nomadic, and fire-centric interpretation.
Through these establishments, Benjamin and his teams champion a shared vision: a cuisine guided by the seasons, developed in close collaboration with producers and artisans, and a hospitality conceived primarily as a story of encounters.
With Scéna, Benjamin Breton is now opening a new chapter. A transalpine cuisine that brings together the territories, products, and cultures on both sides of the Alps, in a space where gastronomy, art, design, and heritage converge.
