Villa René Lalique
Our local commitments in support of Wingen-sur-Moder
The Villa René Lalique is a proud ambassador for a region rich in diversity, and is fervently committed to both its environmental and social responsibilities.
Culinary Art and its Symbiosis with Alsace
Here, short supply chains, precision, product traceability and the sharing and passing on of unique skills are a foregone conclusion. Above all, it is about respecting the land by tuning into the living nature all around us. The land that gives to us so generously, but that is by no means infinite. And this is why working with seasonal produce and local producers and/or breeders is an absolute priority for us.
Learning from others and contributing locally is also a philosophy and an art of living and consuming.
Chef Paul Stradner, and all those who work alongside him, live and work in symbiosis with the Alsace region, a land about which they are passionate and whose flavours they want to explore to the full. This involves a network of local suppliers, selected for the quality of their produce, but also for the values to which they adhere on a daily basis.
Capturing the Rhythm of the Seasons
Since 2020, in the heart of our six-hectare parkland, a kitchen garden has flourished, perfect for capturing the rhythm of the seasons and laying claim to 70 different herbs, vegetables and edible flowers that our chefs pick daily to enliven their dishes.
A dozen beehives have also been set up in the park and are handled with care by beekeeper Pierre Stéphan, to preserve the fragile ecosystem and produce an organic honey that is a joy to behold, both on the breakfast table and in the recipes of Pastry Chef Nicolas Multon.
Our ecological footprint
Combating waste, recycling, reducing and recovering refuse, limiting our carbon footprint - all these objectives have been put in place to demonstrate the Villa René Lalique's commitment to the environment.
Since January 2024, the restaurant at the Villa René Lalique has held the "Green Key" label, which is the leading sustainable tourism certification for tourist accommodation and restaurants.
The criteria for the Green Key label include respect for nature and people, in particular by minimising water and energy consumption, environmental waste management, nature-friendly leisure activities and promoting the region's natural assets.
This approach is in line with our desire to offer sustainable and responsible experiences in order to preserve the earth's natural resources.
Quality of Life at Work, Diversity and Solidarity
Not forgetting the issues of integration through employment, quality of life at work, the fight against harassment and discrimination, and the inclusion of diversity and disability, we also work with partner associations to share best practices and to help everyone achieve their full potential.
