Anniversary 4-Hands Dinner : Patrick Henriroux x Paul Stradner
Villa René Lalique Anniversary Dinner
A meeting between two great names of French gastronomy
On Wednesday, 16 September 2026, Villa René Lalique celebrates its anniversary by welcoming Chef Patrick Henriroux, holder of two Michelin stars, for an exceptional four-hands dinner alongside Chef Paul Stradner.
Two chefs, two iconic houses, one shared philosophy
Although their journeys have been different, Paul Stradner and Patrick Henriroux share the same culinary vision: a sincere cuisine rooted in exceptional produce and created above all to evoke emotion.
For this exceptional evening, they have conceived a six-course menu in which their culinary worlds come together in perfect harmony. The highlight of the dinner will be Patrick Henriroux's presentation of one of La Pyramide's signature dishes: the legendary Bresse chicken with truffles cooked en vessie, inherited from Fernand Point and now regarded as one of the great classics of French gastronomy. It was also at La Pyramide that Paul Bocuse first mastered this now legendary preparation.
More than simply a restaurant, La Pyramide in Vienne is one of the great landmarks of French gastronomy. This legendary house was led by Fernand Point, widely regarded as one of the founding fathers of modern French cuisine. The first chef to be awarded three Michelin stars in 1933, he trained generations of outstanding chefs, including Paul Bocuse, the Troisgros brothers and Alain Chapel. For more than thirty-five years, Patrick Henriroux has continued this remarkable legacy while expressing his own distinctive culinary identity.
Information & Reservations
- Date: Wednesday, 16 September 2026
- Menu: Six-course dinner
- Price: €420 per person, including beverages
- Format: Shared table ("table d'hôtes") dining experience
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About Villa René Lalique
The Villa built by René Lalique in 1920 has reinvented itself since September 2015. Under the direction of Silvio Denz, Executive Chairman of the Board of Directors of Lalique Group, it has been transformed into a five-star hotel with a gourmet restaurant that was awarded two MICHELIN stars in January 2016, little more than three months after its opening. Since January 2019, the Villa has been a member of the prestigious gastronomic association Les Grandes Tables du Monde.
In 2020, Paul Stradner, who had been Executive Chef since 2017 at Villa René Lalique under Jean-Georges Klein, took on the role of Head Chef. At the helm of the restaurant, designed by Swiss architect Mario Botta, he leads a brigade of around fifteen chefs. At his side is Pastry Chef Jonathan Bunel, who heads a team of four pastry chefs and takes inspiration for his desserts from the products found in the heart of the Vosges du Nord, using a creative, modern approach. The pairing of food and wine is overseen by Head Sommelier Romain Iltis, who manages an exceptional wine cellar containing no less than 60,000 bottles. Hervé Schmitt, the Restaurant Manager, orchestrates the choreography of the service personnel and sets the stage with Lalique table settings. A showcase for Lalique’s craftsmanship and flair, Villa René Lalique is a true embodiment of the French Art of Living.