STARRED Gastronomic RESTAURANT IN ALSACE, FRANCE
La Table d'Olivier Nasti
As soon as you enter Le Chambard, the activity in the restaurant’s kitchen can be seen through large bay windows.
The tone is set for transparency, verity, nature, Alsace, the authenticity of taste, and the values that can be found in the warm and refined atmosphere of the 2·star Gourmet Restaurant: “La Table d’Olivier Nasti”.
In this place, completely updated and reopened in April 2018, nature appears to have taken back its rightful place.
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.
Practical Information
The gourmet restaurant in Kaysersberg, Alsace is open
- For lunch: from Friday to Sunday, 12:00 PM to 1:30 PM
- For dinner: from Wednesday to Sunday, 7:00 PM to 8:30 PM
A true ode to nature, in a magical setting
A true ode to nature, the enchanting décor and culinary signature of the Chef and his Sous-Chef, Mathieu Silvestre, combine with precision and accuracy, mirroring the ecosystem so dear to Olivier Nasti.
With his new “Expression” menu, Olivier Nasti offers a menu that is even more personal.
Working with the produce in its entirety, further refining his work on textures and cooking methods, and paying special attention to sauces and infusions, Olivier Nasti invites diners to savour a perfect balance, and one that takes us on a journey through a contemporary and flavoursome Alsace.
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.
A signature cuisine that is sensitive and intrepid, guided by the treasures of Alsace without ever allowing itself to become closed off.
Maximum capacity: 40 persons.
À La Carte & Set Menus
Goose Foie gras of Alsace « like a snow » berawecka cream and mountain tomme cheese
Arctic char "cooked in beeswax” warm vinaigrette with honey and fir oil
Filet mignon of Chartreuse veal, oxidized mushrooms and pan-fried juices
Cocoa meringue shell, Cuba chocolate emulsion, tender caramel with fleur de sel
L’Alsace gourmande
This menu is served for lunch only.
Alsace in a few bites “Green Style” Eel, slightly smoked and glazed with citrus fruit
Gray partridge pudding, chestnuts, garlic milk and Alba white truffle
Thin strips of pike perch, chanterelle cream and pinot noir sauce
“L’insolite” the Alsatian forests king in tartare, Osciètre caviar “Kaviari House”
The deer from our mountains, berawecka and dried fruit chutney
or
Roasted grey partridge, anchovies and giblets
Cheeses from our mountains
Grilled chestnut from our forests and citrus fruits from Bachès, chestnut ice cream
The gourmet Alsace
Alsace in a few bites
The Eel leaf, foie gras and hare,
wild lingonberries vinaigrette
Gray partridge pudding, chestnuts,
garlic milk and Alba white truffle
The Pheasant and Blue Lobster,
coral juice and chili oil
“L’insolite” Alsatian forests king in tartare,
Osciètre caviar “Kaviari House”
The hot game pâté from the White Lake
and fermented summer black fruits
Cheeses from our mountains
Queens confit with Alsace saffron,
citruses sorbet « Maison Bachès »
The gourmet Alsace
This menu is served for all guests,
until 1:00 pm for lunch and 8:30 pm for dinner
Eel « in green », Lightly smoked and glazed with citrus
94€
Goose Foie gras of Alsace « like a snow », berawecka cream and mountain tomme cheese
89€
“L’insolite” The king of Alsatian forests in tartare, Osciètre caviar “Kaviari House”
40gr : 250€
20gr : 150€
Perchfillets from “l’Ami Eric”, fishing from Geneva lake, roasted on raw cream, cédrat zists and lemon balm
96€
Braised veal sweetbread “Chartreuse mountains”, and candied lemon paste
105€
The hare à la Royale
-Beauce hare fillet cooked rosé with celery juice
-The hare slice of the Beauce “A la Royale”
-The hare shoulder of the Beauce “Sénateur Couteau”
-Vegetables in condiments
130€
The hot game pâté from the White Lake, and fermented summer black fruits
115€
“A Chimera” of feathered game “Return from hunting” with embers, ash cooked black truffle
138€/pers (served for two people)
The apple from our orchards confit with Alsatian cider,
buckwheat and hay ice cream
53€
Queens confit with Alsace saffron,
citrus sorbet “Maison Bachès”
53€
Chocolate 75% Cuban “Nicolas Berger”
Penja white pepper in foam and Cocoa crane in ice cream
59€
Olivier Nasti, BEST CRAFTSMAN OF FRANCE
Know·how and sharing are the watchwords that guide the gastronomy of Olivier Nasti .
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 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.
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 Best Craftsman of France in 2007.
He received the famous blue·white·red collar, a distinction that fully expresses his desire to go even further and perform even better.
Know·how and sharing are the watchwords that guide the gastronomy of Olivier Nasti .
Now, at the head of Le Chambard’s kitchens and, in particular, his 2·star Michelin restaurant , 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.
Olivier Nasti was recognised as one of the top 100 best chefs in the world in November 2016 by the magazine Le Chef.
In September 2017, the restaurant joined the association of Grandes Tables du Monde.
In 2021, La Table d'Olivier Nasti was ranked 10th globally among the Best Tables by La Liste.
Referenced awards:
- 2005 · 1 star in the Michelin Guide®
- 2007 · Title of Best Craftsman of France
- 2009 · Gault & Millau d’Or, Villeroy & Boch Award
- 2010 · “Favourite of the Year” by Lecoq Gourmand
- 2014 · 4 toques in the Gault & Millau®
- 2014 · 2 stars in the Michelin Guide®
- 2017 · Grandes Tables du Monde
- 2018 · Gault & Millau® Gold Grand Est
- 2021 · 5 toques at Gault & Millau®
- 2022 · 7th Globally in Best Tables by La Liste®
- 2023 · Chef named "Chef of the Year 2023 by Le Gault & Millau®"
- 2023 · Chef named "Chef of the Year by Gilles Pudlowski Alsace"
“By hunting, I gained knowledge essential for preparing game. It is healthy meat of exceptional quality.”
Rediscovering GAME
Updating the image of a meat that is heavy and rich, the Chef has developed a cuisine that reflects his love for game, offering dishes that pay tribute to the delicacy and subtlety of its flesh.
In the greatest respect for nature, Olivier Nasti hunts all the year round and follows the seasonality of the game that is available. In the spring and summer, deer feed on the flowers and fresh grass, therefore, the flesh is more refined and delicate.
Olivier Nasti hunts by stalking in the mountains, only taking game selected for its flesh that he uses in his kitchen. 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.
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.
Olivier Nasti, IF I WAS…. I WOULD BE
- A vegetable : Chicory, I like its bitterness
- A spice: pepper, a flavour enhancer that I like to use in my dishes
- A herb : wood sorrel, used by mountain people to quench their thirst
- A fruit : clementine
- A dessert : vanilla, especially ice·cream for its freshness
- A product from the sea : turbot·sole, noble fish, for their exceptional flavours when cooked
- A dish : stag chops, tender and flavoursome
- An alcoholic drink : Riesling, for its vivacity and freshness
