Lalique Magazine 2026_ENG

Villa René Lalique

Chapter

How do you collaborate with Romain Iltis, head som melier, and Jonathan Bunel, pastry chef? Our closeness is our strength. Before adding a dish to the menu, we look for the wine that will give it depth. Sometimes, Romain Iltis discovers a wine and asks us to imagine a dish around it. I recall a particularly successful pairing with Alsace chickpeas and a regional Muscat. Jo nathan Bunel is autonomous in creating his desserts, but we taste everything together. He always samples the new savoury dishes because the menu must remain coherent from start to finish. A wish for the next ten years? To continue bringing the Lalique name to the world and to earn a third star, an ambition worthy of this exceptional House.

The Lounge Bar at Villa René Lalique.

Questions for Paul Stradner Head Chef of Villa René Lalique, Two Michelin Stars Your cuisine bridges Alsace, Austria and Germany. How does this triple identity express itself on the plate? These three regions tell the story of my journey. The three As – Alsace, Austria, Germany – are my signature, just as René Lalique drew inspiration from his three Fs: woman [femme], fauna, flora. Take escargots, typical of Alsace, which I wrap in a dough made from potatoes – Kartof felnudeln from Germany – and serve with a horseradi sh sauce from my native region of Styria in Austria. In a single bite, three terroirs meet. Which dish best embodies this decade at Villa René Lalique? Our 2025 anniversary menu was a journey through time, with a vintage dish for each year from 2015 to 2025. From the potato cappuccino, a classic from the Jean-Georges Klein era, to the “Sarah Bernhardt” perfect egg, a tribute to the actress and muse of René Lalique, each dish tells a moment, a meeting, an emotion. That is what best en capsulates these ten years: the Villa is a place of sharing.

The Dahlia Suite, 39.5 square metres, park view.

Villa René Lalique 18, Rue Bellevue – 67290 Wingen-sur-Moder villarenelalique.com

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