This flagship building by Mario Botta, the Swiss architect of international renown, makes no apology for being modern. A rectangle of glass, borne on columns of red Vosges sandstone, the restaurant forms an extension, linked to the house by an all-glass walkway. Its four glazed sides and plant-covered roof merge perfectly with the six acres of glorious parkland planted with hydrangea, chestnut, birch, beech, oak, spruce and blue cedar trees. This superb view conveys an irresistible sense of calm reassurance.
The dining room is a haven of peace, looking out across a vast expanse of countryside. The setting and décor of the Villa René Lalique restaurant invite guests to treat themselves to an exceptional dining experience.
Chef Jean-Georges Klein has taken charge of the kitchens at Villa René Lalique supported by a brigade of fifteen. With his Executive Chef Jérôme Schilling, his Sous-Chef Michel Scheidler, and the rest of the 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.
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.