A Michelin-star restaurant in Alsace: Villa René Lalique

The Villa René Lalique is nestled in a lush, green park in the heart of the northern Vosges mountains, in Wingen-sur-Moder. At the helm of this two-star Michelin restaurant, talented Austrian chef Paul Stradner has composed an elegant, immersive experience in the culinary arts.

Built in 1920 by the great jeweler and glass designer René Lalique, the Villa has been preserved and transformed into a luxury hotel with six exclusive suites.

The modern annex, designed by Swiss architect Mario Botta, houses the gourmet restaurant, which is a contemporary tribute to the Lalique legacy.

The interior of the restaurant is sophisticated and adorned with different decorative objects by Lalique – crystal sculptures, ceiling suspensions and vases all highlight the identity of the dining space.

Paul Stradner takes diners on a gastronomic voyage and a novel sensory experience. A symphony of flavors and textures, a cuisine that moves you and elevates local and seasonal produce.

With its 70 herbs, vegetables and edible flowers, the Villa’s vegetable garden is another constant source of inspiration for the chef and his team.

The Villa René Lalique has positioned itself as an advocate for regional products, promoting locally sourced food, traceability, and sharing skills and expertise.

The restaurant offers five different set menus:

• René Lalique (7 courses and 1 dessert)

• Le Terroir de la Villa Lalique (6 courses and 1 dessert, with a vegetarian version available)

• Valse à 4 temps (4 courses and 1 dessert)

• Valse à 3 temps (3 courses and 1 dessert)

• Inspiration (only at lunchtime, where the chef will follow his inspiration).

We go for the Valse en 3 temps.

Thanks to the restaurant’s sumptuous wine cellar, we are served the most incredible wine pairings. This 200 m² “Cathedral” of wine contains over 60 000 bottles, all in the great care of Chef Sommelier Romain Iltis, who won Meilleur Ouvrier de France in 2015 and Meilleur Sommelier de France in 2012.

We are completely blown away by the woody, earthy and fruity notes of the Puligny-Montrachet 1^er cru Les Folatières 2015 from the Dupont-Fahn estate, suggested by the sommelier.

Hervé Schmitt and his team provide impeccable service, making sure every diner is comfortable and has an amazing experience. The tablescape is composed with elaborate precision.

Starting with a selection of hors d’œuvres, the Chef invites us along on his life journey. The three little canapés retrace the steps of his career, from Austria, to Germany, to France.

Paul Stradner draws his inspiration from his own memories, from nature and from local traditions. Refinement and creativity are the fundamental principles in his culinary identity. His creations are presented with a meticulous approach to plating, celebrating the culinary arts and the skilled craft of the artisans at Maison Lalique – both in the kitchen and at the glassworks.

The menu opens with an œuf parfait (perfect egg) with a Caesar salad-inspired twist, including romaine lettuce and parmigiano reggiano.

The soft egg goes very well with all three kinds of fresh bread served with the meal (baguette, grain bread and potato bread), and the excellent house-made whipped butter with pumpkin seed oil.

The arctic char tartare on a light damson plum compote creates a beautiful harmony of sweet and savory flavors. Pieces of damson, radish, and green apple are carefully arranged on top of the tartare to symbolize the scales of the fish.

For the truffle and potato cappuccino, the Villa’s signature dish, we follow the instructions of the maître d’hôtel: plunging our spoons all the way to the bottom of the pot to get the full experience of texture and flavors. The creamy potato puree is enhanced by the richness of the foam and the intensity of the truffle.

For the second act of our Valse (waltz), Stéphanie chooses the veal cooked 3 ways – tenderloin, tartare, and sweetbread.

The blend of mushrooms, truffles and ground-ivy adds a great depth of flavor and notes of undergrowth, while the meltingly soft sweetbread combines wonderfully with the crunchy chips of farmhouse bread.

Jérôme opts for the brill, a flatfish similar to turbot. The side dish consisting of artichoke in different forms, as well as the sauce with a hint of wild thyme, enhances the melt-in-your mouth fish, which is cooked to perfection.

The pre-dessert, a surprising combination of beetroot, coconut, raspberry and dill, very aptly marks the transition from savory to sweet as we approach the end of the meal.

The tempting creations of pastry chef Nicolas Multon punctuate the experience with elegance, flair, and delicacy.

The blackberry dessert with a vanilla fromage blanc and a hint of lime is incredibly well balanced. The blackberry elixir and the graphic, Art Deco-inspired plating add a touch of originality.

Served after the main dessert, the nectarine sorbet was incredibly comforting and fragrant. Stéphanie will be dreaming of it for a long time. Among the petits fours, the intense flavor of the apricot éclair really stood out. The perfect conclusion to our meal.

The Villa René Lalique is the embodiment a unique vision of fine dining and the French art of living, a place where the legacy of René Lalique melds harmoniously with the contemporary creativity of Paul Stradner and his team.

Reservations are required.