Choose your week
Feathered Game Week
October 19–25, 2026
The second week belongs to feathered game, the most demanding of all: it forgives neither excess nor imprecision. Three events explore its many facets, from a charcuterie buffet to wine pairings, to a Pithiviers evening led by the kitchens of the Élysée Palace. At both La Table and La Winstub, the House treats it as a matter of precision.
Charcuterie Special Evening
Tuesday, October 20
A long table, a generous charcuterie buffet, a hot dish to carry the evening on: at La Winstub, conviviality is crafted with the same care as a gastronomic dish.
Chef Yohan Lastre, founder of the house Lastre sans Apostrophe in Paris, brings his mastery of pâté en croûte and pâtisserie-charcuterie a jeweller's discipline where artisanal rigour opens the door to boldness.
Feathered Game Evening
Tuesday, October 20
Two signatures, one shared standard of craft. Yoann Conte, chef-owner of La Table de Yoann Conte on the shores of Lake Annecy, and Philippe Mille, Meilleur Ouvrier de France and chef-owner of restaurant Arbane in Reims, devote the evening to feathered game.
Alongside them, Head Sommelier Bastien Debono builds the pairings course by course, drawing on a cellar where the great Alsatian crus take centre stage: a wine for every plate.
Pithiviers Special Evening, with the Chefs of the Élysée
Sunday, October 25
For one Sunday, the kitchens of the Élysée Palace come to Kaysersberg. Sébastien Guérin, Chef de partie at the Élysée and 2025 World Game Pie Champion, and Fabrice Desvignes, Meilleur Ouvrier de France and Head Chef of the kitchens of the Élysée Palace, celebrate the game Pithiviers.
Golden crust, finely worked filling, a sauce built slowly to perfection: the same masterpiece will be served that same evening at both La Winstub and La Table d'Olivier Nasti each in its own language.
Discover the guests joining us during the week of 19–25 October
Bastien Debono is one of the most promising figures in French sommellerie. Head Sommelier at La Table de Yoann Conte, near Annecy, he has distinguished himself through his exacting standards, sensitivity, and mastery of food and wine pairing.
Crowned Meilleur Sommelier de France 2024 and named Sommelier of the Year 2025 by Gault&Millau, he embodies a new generation of sommeliers devoted to passing on knowledge and celebrating great terroirs.
Set on the shores of Lake Annecy, Yoann Conte stands among the great names of French gastronomy. Chef-owner of La Table de Yoann Conte, he offers a highly precise cuisine, shaped by nature, the seasons, and the produce of his alpine surroundings.
Heir to a certain vision of culinary excellence, he has built a singular, intense and poetic world. His work is marked by deep sensitivity, unwavering standards, and a determination to bring terroir, emotion and creativity into dialogue.
Philippe Mille built his career in some of France's greatest houses before establishing himself among the most celebrated chefs of his generation. Chef-owner of restaurant Arbane in Reims, he crafts an elegant, sensitive cuisine deeply inspired by Champagne and its terroir.
A Meilleur Ouvrier de France, he stands out for an approach that is both technical and refined, where every plate reflects a pursuit of balance and finesse. His cooking tells the story of a region, while asserting a personal, contemporary, and masterfully controlled signature.
Yohan Lastre has made his name in the world of pâtisserie-charcuterie and pâté en croûte, a demanding discipline where precision, technique and attention to detail are essential. Through his house Lastre sans Apostrophe, he champions an artisanal know-how that blends French tradition with contemporary creativity.
His work is devoted to celebrating the great classics of culinary heritage. Behind each of his creations lies the same intent: to elevate the ingredients, honour the codes of the craft, and bring to light a gastronomic art long reserved for insiders.
