The Festive Season at Villa René Lalique
The Festive Season at Villa René Lalique
As the festive season approaches, Villa René Lalique has a few special occasions in store for you to gather around our gastronomic table. With the return of our Truffle & Caviar menu and several exceptional opening dates, here is everything you need to know for the weeks ahead.
The Return of Our Truffle & Caviar Menu
From Tuesday 17 November until the festive season, our Truffle & Caviar menu returns, celebrating two of gastronomy’s most prized ingredients.
A wonderful opportunity to discover the creations of Chef Paul Stradner and his team in the welcoming atmosphere of the Villa.
Our Special Opening Dates
To make the most of the festive season, the restaurant at Villa René Lalique will exceptionally welcome guests on the following dates:
November
- Wednesday 11 November: open for lunch on the public holiday.
- Tuesday 10 November: closed for lunch.
December
- Sunday 20 December: lunch and dinner.
- Sunday 27 December: lunch and dinner.
- Monday 28 December: lunch and dinner.
- Wednesday 30 December: lunch only (closed for dinner).
The Étoiles d’Alsace Formules Jeunes will also be available for dinner on 20, 27 and 28 December.
We look forward to welcoming you and sharing the final culinary moments of the year together.
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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.