Crystal - clear culinary craftmanship

Jean-Georges Klein grew up in the kitchen of his family’s acclaimed restaurant L’Arnsbourg in Moselle, just half an hour’s drive from his current place of activity. At first, he had no intention of becoming a chef. While both his grandmother and mother cooked at L’Arnsbourg, Jean-Georges Klein much rather wanted to be an interior designer. However, he studied hotel management in Strasbourg and started to work as head waiter at his mother’s restaurant. When she retired, he took her place in the kitchen – at the age of almost 40. In 1988, the self-taught chef was awarded his first Michelin star. Another one followed in 1998 and – the supreme accolade – his third in 2002. The Champéran fine dining guide nominated Jean-Georges Klein as “Chef of the Year” in 2004, the German Schlemmer Atlas followed suit. After joining the kitchens of Villa René Lalique in late 2015, it took him no longer than three months to – yet again – win two Michelin stars.

In October 2017, Chef Paul Stradner joined Jean-Georges Klein to preside together over the kitchens at Villa René Lalique. As a young chef, the Austrian had received culinary training in some of the world’s leading restaurants, like the Schwarzwaldstube in Baiersbronn or the Cerf in Marlenheim. L’Arnsbourg was also among the restaurants he cooked for and this is where the paths of Chef Klein and Chef Stradner first crossed. The young chef’s talent and commitment soon caught Jean-Georges Klein’s eye. In 2012, Paul Stradner took charge of Brenners Park-Hotel & Spa in Baden-Baden, Germany. Within a few months of his arrival, he received two Michelin stars, which made him one of the youngest chefs in Germany to achieve this distinction. Having developed his own innovative style of creative cuisine, Chef Stradner decided to team up with Jean-Georges Klein again, this time at Villa René Lalique.

Together with a brigade of fifteen, the two chefs apply their passion and perfectionism to dishes characterized by pure flavors and appealing colors. Dishes range from Sliced raw Langoustines and red Berries, Wels Catfish Back candied, Hazelnut, Oxheart Cabbage, Elderflower, Grilled Lamb back with Cracklings to Roasted Pigeon Breast, and many other dishes.. “Every day, we try out unlikely combinations and contrasts,” the two chefs claim, “We take the risk.” Their cuisine is highly colorful, constantly evolving, resolutely refined and rich in contrasts of appearance, taste, and texture. It is a cuisine that juxtaposes tastes to surprise the diners’ palates.

Indulge in a unique dining experience at Restaurant Ikarus in September 2020, when Paul Stradner and Jean-Georges Klein showcase their menu – creative and colorful, bold but minimalist, refined and surprising. Just like one of Lalique’s visionary masterpieces.