Paul Stradner, 2027 Gault&Millau d’Or for the Grand Est region: “It’s a team effort”

Monday, October 19, 2026, at the European Community of Alsace in Strasbourg, Gault&Millau unveiled its regional rankings before culinary professionals gathered for the occasion, under the patronage ofOlivier Nasti, chef at La Table d’Olivier Nasti (5 toques) in Kaysersberg. Among the day’s honorees, Paul Stradner, chef at Villa René Lalique (4 toques) in Wingen-sur-Moder, was awarded the 2027 Gault&Millau d’Or. The trophy was presented to him by Denis Timechinat, representing Charvet, and Philippe Laruelle, representing De Buyer.

An award for the entire team

For the Austrian-born chef, the call announcing this title was first a surprise, then an honor shared with his teams. “It’s truly a team effort, and this achievement isn’t just about me—it’s really the result of everyone working together, ” he says. He took the stage accompanied by the dining room and kitchen managers, ahead of a celebration planned at the Villa with the entire team. “It’s always the team working together that makes the difference, ” he sums up.

Three flavors, not one more

After working at the Schwarzwaldstube in the Black Forest, then at L’Arnsbourg in Baerenthal alongside Jean-Georges Klein, Paul Stradner went on to head the kitchens at the Brenners Park-Hotel in Baden-Baden, where he had already earned an 18/20 rating from Gault&Millau Germany in 2016. In 2017, he joined his mentor at Villa René Lalique, where he has since taken over the kitchen. Nine years later, the chef says he has gained greater clarity. “I have a clearer idea of what I want to put on the plates, ” he explains. His rule: a maximum of three to four flavors per plate, each of which is solely responsible for the dish’s taste. “If you work with just three flavors, you can’t hide anything. All three elements must be spot-on, and the dish must be clear, ” Paul Stradner explains.