The challenges of Julie Bernhard Klein, at the helm of Villa René Lalique

Is heading Villa Lalique a real challenge for you?

Totally confident! I confirm that it's a very big challenge, especially after taking over after my parents who gave it this dimension. Being "daughter of", in my position, was not obvious, I had to prove myself. But we are a very tight team because we have known each other for a long time—we all worked together at Arsbourg, in Baerenthal, the former restaurant of chef Georges Klein.

What is the organisation to manage a team of 30 persons?

I followed hotel and restaurant management courses, because it's not easy to manage both on a daily basis. You need to know how to impose yourself in terms of the masculine staff that is a little older, without necessarily being tough, I realized it was not the good method. On the whole, I think things are working out pretty well, but maybe you should ask them directly…

What are your professional goals?

A third Guide Michelin star. We are all working with this in mind, giving our energy at 300 %, from 9am until 2am, to please our clients whose level of exacting requirements encourages us to aim at excellence.

To the traditional villa, a futuristic pavillion was added to shelter the restaurant, and in the cellar, the crystal museum. © Reto Guntli

From the kitchen to the dining room, the entire team is on deck to reach the level expected by exacting clients. © Gilles Pernet

A low key atmosphere, crystal touches, beautiful fabrics and precious woods, the lounge gives an insight of the overall grand luxury. © Reto Guntli

Does living in the luxury of Villa Lalique make your head spin?

Actually, we are there like children, but we know this unique setting is not ours, since it belongs to our Swiss owner, Silvio Denz. After having purchased the Lalique brand 2008, this great wine lover, who owns several wineries in the region of Bordeaux, enabled us to put together a huge cellar with very rare vintages. He gives us carte blanche to make the house reach the highest summits.

Are you striving to go from 5 stars to palace?

No, the palace appellation is more dedicated to large cities. We are in the middle of the Alsatian countryside, in the small village of Wingen-sur-Moder. However, the entire team is concentrated on the gastronomy part of the establishment—it's already lots of work and lots of emotion.

Open onto the Alsatian forests, the restaurant dining room is surmounted by a crystal sculpture. Lalique of course... © Gilles Pernet

Technique, graphism, the amazing plates concocted by Jean-Georges Klein already deserve 3 Michelin stars. © Lucas Müller et Richard Haughton

Ephemeral works of art, these desserts are created by pastry chef Nicolas Multon. © Richard Haughton

Who are your clients ?

The represent 50 % of French, the rest come from Germany, Switzerland and Benelux for the most. Our clients are in the 40-year-old range, who can discover the Villa while treating themselves to a €200 meal, or the "Inspiration" business menu at  €78, during the week. However, there is a 4 to 5 months waiting list to reserve a table, and we only have 6 suites. The place is very exclusive.

Does residing here give the right to visit the Lalique museum?

Absolutely! We encourage our clients to visit this temple of Art Deco, located just a few steps from the restaurant, by offering them entrance tickets. Thus, they can live the magic of crystal…

Cabochons, sculptures, each piece of furniture inside the villa bears the Lalique signature. © Reto Guntli et Gilles Pernet