Olivier Nasti Know-how and sharing are the watchwords that guide the gastronomy of top I work with the entire animal, but with finesse and apply a light touch. : vanilla, especially ice-cream for its freshness, A product from the sea . We work in a tough profession, with a punishing schedule. What’s your secret? Michelin-starred French chef Olivier takes inspiration from the traditions of those who live in the remote villages of the Alsatian forest, to create his recipes at Le Chambard. Hashtags. This is a tasting must! ... French selection is Olivier Nasti … : turbot-sole, noble fish, for their exceptional flavours when cooked, A dish By clicking on the button "Ok, accept everything", you accept the use of cookies. Of all your recipes, which is your favourite? Olivier Nasti nurtured his passion for cooking during the years spent training at the Château Servin in Belfort, with Olivier Roellinger in Cancale and with the Haeberlin family at the Auberge de L'Ill, the famous Alsatian Michelin restaurant. ... Top Accounts. It’s a tradition here in Alscace and I’m a huge fan of this particular meat. Chef at Clos de Vougeot Chateau. Choose a region on the map or in the list below, 64°, the restaurant at the 5-star Chambard hotel. And, of course, the high quality of the dishes. La Liste is best known for publishing its annual top 1,000 best restaurants in the world, powered by the almost 900 sources which feed its algorithm. 2-star Michelin restaurant “It is with great respect for the leader, the author, the TV entertainer, the visionary Anthony Bourdain that I express all my condolences to his family and to the anonymous people around the world who he made dream so much,” Nasti … A true ode to nature, the magical setting and culinary inventiveness of the Chef and his second, Nicolas Carro, join forces with accuracy and precision, in the same way as the biotope that is so dear to Olivier Nasti. : Riesling, for its vivacity and freshness. Le Chambard is getting a makeover to unveil a brand new atmosphere where warmth meets elegant luxury. Reopening of the hotel on September 18, 2020! Alsatian chef Olivier Nasti has also had to improvise, delivering to homes within 20 kilometres of his restaurant at Kaysersberg, which takes in a swathe of country up to the German border. The Le Chef compilation of the 100 best chefs in the world for 2019 has been released with chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez named the best chef in the world (click here to see 18 dishes from chef Donckele's menu). Olivier Nasti, the chef and owner of Le Chambard, the luxury hotel in where Bourdain took his life, paid tribute to his colleague yesterday. Olivier Nasti La Table d'Olivier Nasti Le Chambard ... 28, signed up for Top Chef, became a household name and opened his first restaurant. Elzer is recognised for his work as head chef of Pierre at Mandarin Oriental Hotel Hong Kong, L'Atelier de Joël … Or whether they serve traditional, fusion or molecular cuisine. The Chef has trained with may top establishments and Chefs, the values of which have branded the high-standard seal of his own culinary identity. 100 best chefs in the world in November 2016 I serve it with a purée made with a Christine Ferber baerewaecka, a nod to Alsace, as well as mushrooms, spinach and a light sauce. In the meantime don’t forget to visit our sister site www.france.fr (the official source of inspiration to France). Passionate winemaker and owner of Domaine les Celliers de la Pauline in Thauvenay, in the Sancerre wine area of France. “You have to find some way around this otherwise you would be knocked over,” said the two-star chef, who is also setting up a food truck amid the village’s famous vineyards. 19 talking about this. Olivier Nasti Guy Savoy , Paris , Eric Ripert , Le Bernardin , New York , Seiji Yamamoto , Ryugin, Tokyo and Yosuke Suga , Sugalabo, Tokyo , retain their #1 position on La Liste Top 1,000 for another year. Olivier Nasti nurtured his passion for cooking during the years spent training at the Château Servin in Belfort, with Olivier Roellinger in Cancale and with the Haeberlin family at the Auberge de L'Ill, the famous Alsatian Michelin restaurant. ... Top Stories.  in 2007. He was awarded a total of 19 Michelin stars over 11 consecutive years working in France and Hong Kong. “By hunting, I gained knowledge essential for preparing game. Alsatian chef Olivier Nasti has also had to improvise, delivering to homes within 20 kilometres (12.5 miles) of his restaurant at Kaysersberg, which takes in … Two-star chef at 64°, the restaurant at the 5-star Chambard hotel, Kaysersberg, in Alsace. He received the famous blue-white-red collar, a distinction that fully expresses his desire to go even further and perform even better. In this place, completely updated and reopened in April 2018, nature appears to have taken back its rightful place. : Chicory, I like its bitterness, A spice: La Liste is best known for publishing its annual top 1,000 best restaurants in the world, powered by the almost 900 sources which feed its algorithm. Once in the kitchen, the meat will be served with seasonal products to reveal all their subtle qualities in a perfect harmonious presentation of Alsatian nature that combines the treasures of the valley and the character of the vineyards. Haunch of venison is delicious as carpaccio served with a wood sorrel mayonnaise. With wild game, it has to be a red Pinot Noir from Alsace*! , Olivier Nasti continues to pass on his knowledge, whether in the frame of associations, the training of young apprentices, or competitions for which he sits on juries, or books in which he shares his recipes and secrets. In November 2016, the magazine Le Chef recognised Olivier Nasti as one of the top 100 best chefs in the world and, in September 2017, the restaurant joined the association of Grandes Tables du Monde. 1 Mauro Colagreco, Mirazur (France) 2 Cristophe Bacquié, Restaurant Christophe Bacquié (France) 3 Arnaud Donckele, La Vague d'Or (France) 4 Emmanuel Renaut, Flocons de Sel (France) 5 René Redzepi, Noma (Denmark) 6 Laurent Petit, Le Clos des Sens (France) 7 Dan Barber, Blue Hill Farm (Usa) 8 Jonnie Boer, De Librije (Netherlands) 9 Bjorn Frantzen, Restaurant Frantzen (Swed… In the spring and summer, deer feed on the flowers and fresh grass, therefore, the flesh is more refined and delicate. Here the question is not only what you will eat. La maison du 18ème siècle qui vous accueille en est l’image parfaite. This website uses cookies to ensure you the best possible browsing experience. Best Craftsman of France 1,259 Likes, 12 Comments - FOUR - Fine Dining + Travel (@four_magazine) on Instagram: “Beautiful fruit plate by @jordangasco at 2 Michelin-starred La Table d’Olivier Nasti…” Working with products in their entirety, studying textures and cooking methods, and paying close attention to sauces and decoctions, Olivier Nasti invites you to discover the right balance, one that takes us on a journey into a contemporary and delicious Alsace. Guy Savoy, Paris, Eric Ripert, Le Bernardin, New York, Seiji Yamamoto, Ryugin, Tokyo and Yosuke Suga, Sugalabo, Tokyo, retain their #1 position on La Liste Top 1,000 for another year. Olivier Nasti hunts by stalking in the mountains, only taking game selected for its flesh that he uses in his kitchen. Staying in France, chef Michel Troisgros was named second on the list, while Jonnie Boer from The Netherlands … The Chambard changes Bark Know-how and sharing are the watchwords that guide the gastronomy of, Discipline, precision and high standards, the search for the right product and its enhancement, skill and techniques: these are all the qualities, the product of long and hard work, that led him to being chosen as the, Now, at the head of Le Chambard’s kitchens and, in particular, his, Olivier Nasti was recognised as one of the, 2009 - Gault & Millau d’Or, Villeroy & Boch Award, 2010 - “Favourite of the Year” by Lecoq Gourmand. 379 likes. Fleshy, well-structured, with a delicate red colour and a taste of its terroir, Pinot Noir pairs perfectly with red meats and wild game. Alsatian chef Olivier Nasti has also had to improvise, delivering to homes within 20 kilometres (12.5 miles) of his restaurant at Kaysersberg, which takes in … Home Lifestyle the “Innovation” award to chef Olivier Nasti. We’ll do our best to regularly send you some interesting bits about wine tourism in France.. We do hope to see you soon in French vineyards. Restaurant doublement étoilé au Guide Michelin, 4 toques au Gault et Millau, situé à Kaysersberg, dont le chef Olivier Nasti est MOF, recrute pour renforcer son équipe dynamique : Un chef de rang Un pâtissier confirmé Expériences exigées dans une … Olivier Nasti, the chef and owner of Le Chambard, the luxury hotel in Kaysersberg where Bourdain took his life, paid tribute to his colleague Saturday. As soon as you enter Le Chambard, the activity in the restaurant’s kitchen can be seen through large bay windows. Two-star chef at 64°, the restaurant at the 5-star Chambard hotel, Kaysersberg, in Alsace. Nature. Olivier Nasti (MOF 2007) est le propriétaire du restaurant Le Chambard. The first foie gras was born in Alsace, and at the entrance to the village of Kayserberg, chef Olivier Nasti of Chambard restaurant serves this delicacy with a traditional regional gingerbread. Discipline, precision and high standards, the search for the right product and its enhancement, skill and techniques: these are all the qualities, the product of long and hard work, that led him to being chosen as the  : stag chops, tender and flavoursome, An alcoholic drink by the magazine Le Chef. What matters most is the variety. Jean-Luc Matha. Olivier Nasti was recognised as one of the Grandes Tables du Monde. The year 2021 kicks off with two initiatives which respond to the pandemic for La Liste, a prominent restaurant finder and worldwide classification since 2015. Chef de cuisine, Meilleur Ouvrier de France, du 64° Le restaurant, 2 étoiles au Guide Michelin et 4 toques au Gault et Millau. There's no evidence of foul play or violence in celebrity chef Anthony Bourdain's death in a French hotel room, a French prosecutor said Saturday. Expert advice Éric Louis. Savoir-faire et partage sont les maîtres-mots qui guident la gastronomie d’ Olivier Nasti.Le Chef s’est formé auprès de grandes maisons et de chefs dont les valeurs ont su marquer du sceau de l’exigence sa propre identité culinaire. . Olivier Nasti, the chef and owner of Le Chambard, the luxury hotel in Kaysersberg where Bourdain took his life, paid tribute to his colleague Saturday. Olivier Nasti, Meilleur Ouvrier de France. In September 2017, the restaurant joined the association of Tarte flambée nature—a thin-crusted, pizza-like classic topped with crème fraîche, onions, and smoked ham—was disappearing from Alsatian menus until … La Liste is best known for publishing its annual top 1,000 best restaurants in the world, powered by the almost 900 sources which feed its algorithm. In the greatest respect for nature, Olivier Nasti hunts all the year round and follows the seasonality of the game that is available. Olivier Nasti, the chef and owner of Le Chambard, the luxury hotel in Kaysersberg where Bourdain took his life, paid tribute to his colleague Saturday. I also prepare a foie gras and black truffle pie with shoulder of venison, a recipe inspired by the final of the Meilleur Ouvrier de France competition. Know-how and sharing are the watchwords that guide the gastronomy of For us this journey started maybe two years ago, when we were first caught by the thought that we should start visiting Michelin restaurants. Updated in April 2018, Le Chambard has a warm and refined atmosphere. From his two Flamme & Co restaurants, in Kayserberg and Strasbourg, Chef Nasti and his team also make a fine flammekueche , a tart topped with various ingredients and … I’ve always worked with wild game in my restaurant, 64°. : wood sorrel, used by mountain people to quench their thirst, A dessert Now, at the head of Le Chambard’s kitchens and, in particular, his The Chef has trained with may top establishments and Chefs, the values of which have branded the high-standard seal of his own culinary identity. Olivier Walch. A signature cuisine that is sensitive and intrepid, guided by the treasures of Alsace without ever allowing itself to become closed off. a force of nature: holder of the prestigious “Meilleur Ouvrier de France” title, two-star chef . A different top chef each month. La Table d'Olivier Nasti Member Relais & Châteaux from 2015 9-13, rue du Général de Gaulle Olivier Elzer (born 18 April 1979) is a French chef.He was named one of the top 22 best young chefs in France by the guide Gault Millau in 2007. An ancient Alsatian beam dominates the dining room, here and there wood from the surrounding forests blends into the walls, and each item of furniture has been hand-crafted by a skilled tradesman. How do you remain on top form? The restaurant is open on Wednesday evening, and from Thursday to Sunday at lunchtime and in the evening. BELLE ADRESSE – Au Chambard, à Kaysersberg, que ce soit à la table gastronomique ou à la Winstub, Olivier et Emmanuel Nasti racontent leur amour de la cuisine et des vins. The restaurant is situated in Kaysersberg, at the heart of the vineyards and backed by … 64°, the restaurant at the 5-star Chambard hotel website, Visit the world of Olivier Nasti (in French). Patricia and Olivier Nasti have put their hearts out to offer their guests the excellence of a rethought comfort. The aim is to know how to spot animals, recognise them and identify those that can be caught in order to understand how they live and what they eat. La Table d' Olivier Nasti. Drawing his inspiration and desires from the rich diversity of surrounding areas, Olivier Nasti works with the best local farmers to ensure that each creation, is a direct emanation of the soul of Alsace. ... going through the history if the chef, seeing the menu in advance. In an interior completely redesigned in 2018, Olivier Nasti treats us to dishes whose seasonings and textures done to a tee. French selection is Olivier Nasti for his numerous initiatives from food truck to drive-in and takeaway menus with famous chefs; - Mashama Bailey, the breakout star of Southern cooking from Georgia and diversity ambassador, US, takes home the Game Changer Award – Inclusivity - Digital Influencer Award: Simone Zanoni, Italian chef of Le George at Four Seasons Hotel … pepper, a flavour enhancer that I like to use in my dishes, A herb To charge up with the energy I need to get through the day I climb the peaks at Orbey, near Kaysersberg. It is healthy meat of exceptional quality.”, A vegetable Expert advice Olivier Nasti. With his new “Expression” menu, Olivier Nasti signs a menu that is even more personal. It doesn‘t matter which continent or country they come from, whether it‘s the USA, South Africa or Japan.