At the helm of the two-Michelin-starred restaurant at the Villa René Lalique, Austrian chef Paul Stradner creates a cuisine of great precision, deeply rooted in the Alsatian terroir and respect for nature. Inspired by the seasons, local producers, and the natural richness of the Vosges du Nord Regional Park, he promotes a vision of gastronomy where excellence goes hand in hand with responsibility.
Under his leadership, the establishment prioritizes short supply chains, product traceability, and the promotion of local resources. The Villa’s kitchen garden provides herbs, flowers, and vegetables harvested daily, while on-site beehives contribute to biodiversity preservation and supply the kitchen with house-produced honey.
This sustainable philosophy extends far beyond the plate: waste reduction, responsible resource management, recycling, and environmental commitment are fully integrated into the life of the property. These efforts contributed to the hotel receiving the Green Key certification, recognizing its commitment to more sustainable hospitality.
Through his work at Villa René Lalique, Paul Stradner embodies a contemporary vision of fine dining where creativity, terroir, and environmental awareness move forward together.
