Lalique Magazine 2026_ENG

Villa René Lalique

de the honey. “We work like a family business,” says Paul Stradner, who always greets his guests at the end of ser vice. For the Villa’s tenth anniversary in 2025, the team created a commemorative menu reminiscent of an album of me mories. This gastronomic retrospective was accompanied by the creation of the Feuilles candleholder in crystal, pro duced in an exclusive gold-lustred version by the Lalique manufactory, based on a design by René Lalique. Ten years after its opening, Villa René Lalique carries forward the philosophy of its first owner: “To seek beauty is a more worthy aim than to display luxury.”

natural light and scatter it in shimmering reflections. The six suites – Rose, Dragon, Zeila, Hirondelles, Masque de femme, Dahlia – each bear the name of an emblematic Lalique creation. Light permeates every corner of the Villa. The cellar, a glass cathedral measuring more than 200 square metres, displays thousands of bottles like treasures. Romain Iltis, Meilleur Ouvrier de France (2015) and Meilleur Somme lier de France (2012), oversees this exceptional collection as the Villa’s head sommelier and the Lalique Group’s director of wines. His food and wine pairings are or chestrated like a symphony, each note resonating in har mony. Emotion at the Heart of a Two Star Table Forty staff members work today to make the Villa shine. The kitchen is led by Paul Stradner, who took on the role of head chef in 2020. Arriving in 2017 alongside Jean Georges Klein, the three-star chef who launched the res taurant before retiring, the Austrian chef has made his mark while preserving the spirit of the House. Together with pastry chef Jonathan Bunel and a brigade of around fifteen, he composes a cuisine rich in visual and gustato ry contrasts. Herbs and flowers garnish the plates, freshly picked from the garden near the kitchen. Beehives provi

The Villa René Lalique team.

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