Choose your week
World Game Pie Championship
26 October to 1 November 2026
The highlight of the Festival, the 2nd edition of the World Game Pie Championship brings together the finest artisans in the field in Kaysersberg. The competition was launched on the initiative of Olivier Nasti, Éric Briffard and Fabien Pairon, three ‘Meilleurs Ouvriers de France’ determined to raise the profile of this noble dish. It builds on what has been at the heart of Le Chambard for twenty-five years: the passing on of expertise, from chef to kitchen assistant, from the kitchen to the dining room.
Eight-handed lunch and dinner
Wednesday 28 October
Four chefs, eight hands, one shared vision. Olivier Nasti welcomes Éric Frechon, Meilleur Ouvrier de France; Pierre Résimont, chef and owner of the restaurant L’Eau Vive in Profondeville, Belgium; and Christophe Bacquié, Meilleur Ouvrier de France and chef and owner of Le Mas Les Eydins.
Each will present their take on game, at both lunch and dinner, in the understated, wood-panelled dining room of La Table d’Olivier Nasti.
Price: €400 per person, excluding drinks
Meet the guests
appearing during the week of 26 October to 1 November
Christophe Bacquié has established himself as one of the leading names in French cuisine through a career defined by excellence and a strong culinary identity.
As chef-owner of Le Mas Les Eydins, he continues to develop a body of gastronomic work characterised by precision, intense flavours and a profound attachment to the terroir.
His cuisine reflects an exacting vision shaped by experience, mastery and a deep sensitivity to ingredients. Through his creations, he champions honest and elegant gastronomy in which authenticity is combined with impeccable technique.
Pierre Résimont is the chef-owner of L’Eau Vive in Belgium, a family establishment that has become one of the country’s leading gastronomic restaurants.
His cuisine is distinguished by its finesse, precision and commitment to flavour, offering an interpretation that is both contemporary and respectful of culinary fundamentals.
Throughout his career, he has developed a strong identity shaped by exacting standards and consistency. His work reflects a constant search for balance between technical expertise, clarity and emotion, in the service of fine dining at the highest level.
Éric Frechon is one of the chefs who have made a lasting impact on contemporary French gastronomy.
A Meilleur Ouvrier de France, he has distinguished himself at the highest level through powerful, elegant cuisine that is deeply rooted in the French culinary repertoire.
Throughout his career, he has combined prestige, consistency and a strong commitment to passing on his expertise. His approach celebrates technical mastery, exceptional ingredients and a generous vision of cuisine, making him an essential reference within the French gastronomic landscape.
