Villa René Lalique
18 Rue Bellevue, 67290 Wingen-sur-Moder, France
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10 PHOTOS
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Practical information
- Location
- Wingen-sur-Moder
- Chef
- Paul Stradner
- Cooking
- French | Gastronomic | Local
- Style
- Elegant, Romantic, With family
Budget
(€)
Indicative price per person (excl. drinks)
110 to 230
Gault&Millau's review 2026
17,5/20
Prestige Restaurant
In the diffuse light that bathes the hills of the Northern Vosges, Wingen-sur-Moder stands like a discreet haven, nestled between deep forests and winding valleys. It's here, in the heart of the regional nature park, that Lalique crystal meets Paul Stradner's cuisine, in a place where refinement is never demonstrative but always sensitive. The dining room, bathed in light through its glass walls, evokes a revisited Art Deco setting. Under the direction of Tina Green, every object is a testament to quiet luxury, displayed without ostentation. The service is regulated like a silent ballet, precise without coldness, almost choreographic in its refinement. Since taking over the reins from Jean-Georges Klein, Paul Stradner's cuisine has never looked so clean. Cleaner and clearer, it asserts a serene mastery, in which each product stands out clearly. On the plate, the sea takes on an Alsatian accent with a dish of chipirons and sardines, where the iodine is tamed by the caress of a poultry jus spiked with ink. Next comes a delicate goose foie gras, topped with honeyed kumquat confit and balanced by a milky touch of yogurt. Paul Stradner's approach is increasingly confident, with rigorous cooking to ensure a limpid expression of the product. Monkfish, with raspberry and lovage gels, combines precision and freshness in a soothing vegetal composition, while pink chuck, of American origin, surprises with its unusual tenderness; it is served with a slightly over-salted jus and a particularly crispy potato millefeuille. The lamb, for its part, is subtly imbued with Maghreb spices, but the panoufles confites, a little dry, distort the accuracy of an otherwise harmonious dish. The desserts reveal a new impetus: Jonathan Bunel signs a strawberry-acacia with herbaceous accents, overwhelming in their finesse, while the Millot chocolate cabosse blends trompe-l'œil, creamy Oabika and wild pepper sauce in a finale as powerful as it is refined. In the cellar, the tandem of Romain Iltis and Quentin Mullenders orchestrates a high-flying score, supported by an exceptional wine list - the most extensive in Alsace - and a wine service of rare elegance. The meal, full of nuances, ends with an impression of serenity. An emotion without forced brilliance, but of persistent intensity.
Map
OPENING HOURS
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Menu
A la carte
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