Chef Jean-Georges Klein has taken charge of the kitchens at Villa René Lalique supported by a brigade of fifteen. With his team, he has compiled several menus that demonstrate the taste of his creative cuisine. Working alongside Head Sommelier, Romain Iltis, he has drawn up menus that perfect the matches between dishes and wines. Like René Lalique, Pastry Chef Nicolas Multon draws his inspiration from flora with names that transport us to the heart of the northern Vosges: ‘Fruit of the Forest,’ ‘A Breath of the Vosges’.
In the dining room, Patrick Meyer – Restaurant Manager – leads a wonderfully choreographed team.
On 1 February 2016, little more than three months after opening, Villa René Lalique was awarded two Michelin stars. The two stars bear testimony to the consistent quality of the culinary delights offered by Chef Jean-Georges Klein, who has been in charge of the establishment’s kitchens since September 18, 2015.
After studying hotel management in Strasbourg from 1967 to 1969, Klein became
head waiter at gourmet restaurant owned by his family. A self-taught Chef, he served as a head waiter until the age of 40 before applying his passion and perfectionism to cookery. After taking over the family restaurant, he won his first Michelin star in 1988, his second in 1998 and – the supreme accolade – his third in 2002. Two years later, Jean-Georges was nominated ‘Chef of the Year’ by the Champérard fine dining guide. The Schlemmer Atlas (German equivalent of the Michelin Guide) followed suit; then the Bottin Gourmand directory awarded him a fourth star. His dishes are bold but minimalist: “Every day, I try out unlikely combinations and contrasts. I experiment and accept certain risks…”. His cuisine is highly colourful, constantly evolving, resolutely refined and rich in contrasts of appearance and taste. It is a cuisine that juxtaposes tastes to surprise his diners’ palates.
Paul StradnerIn October, the Austrian Paul Stradner, the previous two Michelin-star chef of Brenners Park Hotel & Spa in Baden-Baden, joined Jean-Georges Klein.
Paul Stradner and Jean-Georges Klein have worked together for a number of years and there is a close affinity between the two men, both in culinary and personal terms.
Before taking charge of the Brenners Park restaurant in 2012, Paul Stradner chose to join chef Klein’s three-star establishment, L’Arnsbourg, at Baerenthal. Having trained in some of the world’s leading restaurants – the Schwarzwaldstube at Hotel Traube Tonbach in Baiersbronn (three Michelin stars), the Cerf in Marlenheim (at that time with two Michelin stars) – the young chef had already caught Jean-Georges Klein’s eye.
Subsequently, during the five years he worked at the Brenners Park restaurant, Paul Stradner developed his own innovative style of creative cuisine, drawing inspiration from the great classics he knew from childhood. His talent was soon rewarded with two stars by Guide Michelin, within a few months of his arrival in Baden-Baden, making him one of the youngest chefs in Germany to achieve this distinction. In 2016, Gault & Millau recognized his achievements by awarding the Brenners Park restaurant 18 points and naming Paul Stradner a “rising star” in Germany.