An Exceptional Easter Menu at Villa René Lalique
An Exceptional Easter Menu at Villa René Lalique
This year, celebrate Easter in the luminous setting of Villa René Lalique, where Chef Paul Stradner and his Sous-Chef Alejandro Moyo have crafted an exquisite menu inspired by the delicate flavors of lamb and the first notes of spring.
Committed to showcasing local ingredients, the Chef has partnered with Alsatian breeder Théo Heim, ensuring exceptional quality and deep respect for the terroir. Each part of the lamb is elevated: from the tender rack to offal reinvented in cromesquis, alongside a refined consommé and pan-seared lamb breast with fresh, tangy notes.
In collaboration with the lost-wax workshop of the Lalique manufacture, a bespoke collection of earthenware pottery has been created to enhance the presentation of the rack and lamb shank—promising a timeless culinary experience.
A fish alternative is also available, carefully selected by the Chef.
To complete this Easter celebration, indulge in the delicate and refined creations of Pastry Chef Jonathan Bunel.
This exclusive menu will be available on Saturday, April 19, and Sunday, April 20, for an unforgettable experience. Please note that Villa René Lalique is usually closed on Sundays but will open exceptionally for this special occasion!
Practical Information
- Availability: Saturday, April 19, and Sunday, April 20 (exceptional Sunday opening)
- Price: €240 per person (excluding beverages)
- Reservations: +33 3 88 71 98 98 | reservation@villarenelalique.com
Advance booking required, subject to availability.
Our classic menus will also be available on these dates—you can (re)discover them here.
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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.