Choose your week
Fur Game Week
9–17 November 2026
After six weeks of culinary delights, bonfires and golden crusts, the Festival draws to a close with its Gala Dinner. To the solemn sound of horns, three leading figures in French gastronomy join Olivier Nasti for a menu created in collaboration, in which the Alsatian terroir takes centre stage, just as it has done at Le Chambard since day one.
Closing Gala Dinner for the Hunting Festival
Tuesday 17 November
Hunting horns, lavishly laid tables, the season’s final gathering: the Festival’s closing event feels as much like a family celebration as it does a grand dinner. Alexandre Gauthier, chef-owner of La Grenouillère and 2016 Chef of the Year; Franck Pelux, chef at La Table du Lausanne Palace and Gault & Millau Switzerland’s ‘Discovery of the Year’ for 2021; and Emmanuel Renaut, Meilleur Ouvrier de France and three-Michelin-starred chef at Les Flocons de Sel in Megève, join Olivier Nasti in the kitchen. Four culinary styles come together, one last time, to celebrate game, the vineyards and the forests of the Vosges.
Meet the guests
appearing during the week of 9 to 17 November
Emmanuel Renaut is one of the leading figures in mountain gastronomy. As chef and owner of Flocons de Sel in Megève, he has for many years been developing a cuisine inspired by the Alps, the seasons and the rich natural world around him.
His culinary signature is based on a rare combination of naturalness, technical skill and emotion. Renowned for his immense talent, he elevates the produce of his region through an approach that is at once sensitive, refined and deeply personal.
Franck Pelux is one of those chefs whose career has been shaped by consistency, exacting standards and a commitment to work carried out with precision.
As Chef of La Table du Lausanne Palace, he creates precise, contemporary cuisine founded on respect for ingredients and rigorous execution.
His culinary world combines finesse, clarity and intensity of flavour. Drawing on extensive technical expertise, he creates cuisine that is both elegant and sincere, driven by a constant desire for progress and refinement.
For several years, Alexandre Gauthier has stood out as one of the most distinctive voices in French gastronomy.
As chef-owner of La Grenouillère, he has developed a bold, unrestricted and deeply personal culinary universe that has greatly contributed to the reputation of his restaurant far beyond its region.
Both inventive and rooted in its surroundings, his cuisine is characterised by its expressive power and sensitivity. He explores textures, contrasts and the seasons with remarkable intensity, combining creative radicalism with the highest standards of execution.
