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”.
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 executive Chef, Mathieu Silvestre, combine with precision and accuracy, mirroring the ecosystem so dear to Olivier Nasti.
With his “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.
At Le Chambard, sommellerie is embodied by Jean-Baptiste Klein. Since 2018, he has been recognized as a Meilleur Ouvrier de France in Sommellerie and stands out for his sensitive and enlightening approach to wine, which complements the entire gastronomic experience of the house. Each bottle selected by Jean-Baptiste Klein tells a story. The wine cellar at Le Chambard, which he curates with passion, reflects meticulous, curious, and emotion-driven work.
This duo of Meilleurs Ouvriers de France creates a holistic gastronomic experience, where kitchen and cellar complement each other with elegance and boldness, in a perfectly mastered interplay where every detail counts. Together, they offer Le Chambard's guests a sensory journey.
À La Carte & Set Menus
Discover the Spring Menu at La Table d’Olivier Nasti, a two-Michelin-starred restaurant and awarded 5 toques by Gault & Millau, an exceptional culinary experience in the heart of Alsace, where the season elevates the ingredients and each dish expresses with precision, creativity, and elegance the signature of Chef Olivier Nasti.
Discover the Les Trésors du Printemps Menu, offered at lunchtime as a four-course meal with dessert at La Table d’Olivier Nasti, a refined gastronomic interlude signed by Olivier Nasti, two-Michelin-starred and awarded 5 toques by Gault & Millau, offering an elegant immersion into the chef’s world, where seasonal ingredients, exceptional craftsmanship, and haute Alsatian gastronomy come together for a culinary experience of excellence in the heart of Kaysersberg.
Discover the menu at the two-Michelin-starred restaurant La Table d'Olivier Nasti and Chef Olivier Nasti's creations.
Discover the dessert menu at La Table d'Olivier Nasti, a two-Michelin-star restaurant, created by Pastry Chef Jordan Gasco
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
