“In the kitchen, my main objective is to amaze my guests’ palates. That's why I create dishes that are simple yet colourful and as interesting to look at as they are to taste. Different flavours must be brought together to produce a cuisine representative of all four seasons. Each and every day involves looking for blends, contrasts, interesting textures, unlikely liaisons, experimenting... The world is my oyster: I can take an exotic spice, locally grown herbs and use them to cook fish from the Mediterranean Ocean! "
Menus 78-198 EUR s.i. - Carte 45-145 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: Tuesday and Wednesday. Restaurant: Tuesday, Wednesday, Saturday noon.
From July 27th to August 12th, from November 9th to 20th, from December 30th to January 23th.
Silvio Denz, the property’s owner, has transformed this 1920s villa of master glassmaker, René Lalique, into a luxury hotel, adding an ultra-modern annex that houses a gourmet restaurant.
The villa’s transformation has fully preserved the Alsatian house’s unique character. And a glass and steel annex, designed by Swiss architect Mario Botta, has been built next to the villa, housing the restaurant. It uses columns made of characteristic Vosges red sandstone to support the green roof. The restaurant is adorned with Lalique's glass and crystal creations. Guests enjoy fine dining and wines while savoring unobstructed views of the grounds. These have been redesigned by specialist landscapers to preserve the original trees and plants to the maximum extent possible.