Introducing the “Caviar & Truffles” Menu
Introducing the “Caviar & Truffles” Menu
Starting Wednesday 27 November, and continuing throughout December*, enjoy the Caviar & Truffles Menu at Villa René Lalique!
Discover caviar and truffles - black (Tuber Melanosporum) and white (Tuber Magnatum) - prepared in the traditional way with the utmost care, enhancing the raw product without altering it.
Paired with these exquisitely delicate flavours, Chef Paul Stradner's gourmet dishes are are elegantly crafted for the festive season!
To mark the launch of this menu, join Arthur Andre from Kaviari for a caviar workshop on Wednesday 27 November:
Caviar Masterclass with Arthur Andre from Kaviari
- Date: Wednesday 27th of November
- Schedule: 7pm to 8pm
- Price: €40 per person
- The masterclass can be paired with any of our menus on this date
- Find out more about this Caviar masterclass here
Embark on an exclusive sensory journey and uncover the well-kept secrets of caviar with Kaviari expert Arthur Andre!
PRACTICAL INFORMATION ABOUT THE CAVIAR & TRUFFLES MENU
Price: 390 € per person, drinks excluded
Terms and conditions: Subject to booking and availability. For your comfort, pets are not allowed.
Book now
+33 3 88 71 98 98
reservation@villarenelalique.com
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About Villa René Lalique
The villa built by René Lalique in 1920 has been reinventing itself since September 2015. Under the direction of Silvio Denz, Chairman and CEO of Lalique, Villa René Lalique has been transformed into the sumptuous setting of a five-star Relais & Châteaux hotel and a gastronomic restaurant, awarded two MICHELIN Guide starts in January 2016, just three months after its opening. Villa René Lalique, showcasing Maison Lalique's know-how and expertise, invites to delight in six exclusive suites, whose interior design was entrusted to Lady Tina Green and Pietro Mingarelli, interior designers. Since January 2019, Villa René Lalique has been a member of the prestigious "Les Grandes Tables du Monde" association.
Chef Paul Stradner, at the helm of the restaurant, imagined by world-renowned Swiss architect Mario Botta, since 2020, is accompanied by a team of fifteen people for this fine-dining establishment. Pastry Chef, Jonathan Bunel, who works alongside Paul Stradner and who has been heading his team since 1st October 2024, draws his inspiration from produce found at the very heart of the Northern Vosges to imagine his delicious creations. In terms of food and wine pairings, Romain Iltis, Alsatian Head Sommelier, reigns over an exceptional cellar, which is one of Europe's finest and boasts no less than 60,000 bottles. Hervé Schmitt, Restaurant Manager, directs Lalique's table service and scenography like a ballet.