Relais & Chateaux Hotel in Alsace

We often like to read in the biographies of great chefs that their destiny was written, that their vocation was obvious. None of this is true for Olivier Nasti. The child of Belfort who grew up in the village of Morvillars didn't necessarily have a precise idea of his future. Friends of his parents mentioned an opportunity, a position at the Hostellerie du Château de Servin, a 2-star restaurant at the time. A passion for the profession was born during these years of apprenticeship, and the quest for excellence naturally became a driving force.

His career took him all over Europe, to Switzerland, Luxembourg and the United Kingdom, in some of the continent's finest establishments, before coming to Alsace, in Colmar, with Jean-Yves Schillinger, where he became his second-in-command. In 1988, he perfected his knowledge of sauces and spices with Olivier Roellinger in Cancale, then landed at the Auberge de l'Ill in 1990. 3 years later, he took over the Caveau d'Eguisheim, then in 2000, with his brother Emmanuel, purchased Le Chambard.

The Chef's objective is simple: to do well, every day. Never give up, always try to do better, to go further, to learn, continually, and to pass on, with passion.

Despite his origins in Franche-Comté, Olivier Nasti has become one of the finest ambassadors of Alsatian cuisine, respecting its traditions and products to sublimate them with modern simplicity. His relationship with nature is also an exceptional signature. In addition to having built up a network of suppliers, local pickers and a group of winegrowers with whom he has regular exchanges throughout the year, he himself expresses a need for oxygen, which he finds on forest walks or fishing trips.

He is also, and above all, a specialist in hunting, which he wants to explain is not only synonymous with autumn, but can inspire recipes throughout the 4 seasons. His ambition is to present a cuisine that is creative, simple and easy to understand, sometimes with a playful touch to make it accessible and guarantee the best of times.

His signature is generous and concerned with transporting his guests to a new dimension of cuisine, powerful and subtle, authentic and contemporary, attached to its region without ignoring the whole planet to which it belongs.

Patricia Nasti is a relatively discreet presence at Le Chambard. In the restaurant, where she likes to take part in the service, in the rooms, for which she has designed the decor, and in the public areas, where she has chosen the atmosphere, from a simple ornamental detail to the staff's attire, who are seen bustling about for the well-being of their guests.

As Maîtresse de Maison and Chef's wife, Patricia aims to bring original creativity to the establishment, embodying the ambition and dynamism needed to constantly improve the teams and the quality of service. On her own, she has developed a taste for decoration that has enabled her to create an atmosphere with a unique character that is unmistakably Le Chambard. Constantly visiting specialist stores and salons, observing everywhere - in other hotels, other restaurants or even through magazines - she is inspired by evolving trends. As a result, it's not surprising to see a collection of antiques mixed with brightly-colored furniture in the same living room. It is the richness of all these contrasts that asserts Le Chambard's personality.

Committed to listening to everyone, she is also keen to discover other cultures around the world. In order to compare stories and find solutions. And to grow, again and again.

We like to say "You can't escape your destiny". Manon Nasti has been part of her parents' adventure and has seen Le Chambard grow up as naturally as any other child.

Manon's genes bear the Nasti signature as a matter of course. With her outgoing personality and her ability to reach out to others, she wants to be part of Le Chambard's growth. As Customer Service Quality Manager, she aims to ensure that everyone has the opportunity to experience an exceptional stay in a region, in a village and in a house with a consistent spirit, from the welcome at reception to breakfast, the atmosphere in the room, a moment at the Spa and, of course, a meal in one of the restaurants.

She is constantly eager to explain and gather impressions, with the aim of always optimizing the stay. Manon's aim is to offer a moment of luxury, avoiding the heavy-handed protocols too often found in international palaces.

Still young, Manon also wants to benefit from the experience of the professionals around her to learn and conquer her position. In a few years' time, she'll be the undisputed Maîtresse de Maison of the Chambard.

Jean-Baptiste Klein has had a passion for cooking ever since he was a child, encouraged by his 3rd grade internship and his mother's passion for cooking. He discovered the world of wine during his studies thanks to some enthusiastic teachers who soon convinced him that the dining room was the best place to develop his passion for oenology.

Trained in the houses of Michel Rochedy, Marc Meneau, Régis Marcon and Laurent Petit, he has been Head Sommelier at Le Chambard since 2016. Very quickly, in agreement with the Chef, he wanted to take advantage of the solid foundations of the wine list to mark it even more at the heart of Alsace. He knows that guests often take advantage of their stay to visit the surrounding vineyards and cellars. When it's time for dinner, it's important to complement their interest in local products and keep their curiosity alive.

Jean-Baptiste supervises the menus for the Winstub and Olivier Nasti's Table. In this way, he has quickly been able to create a complementarity between them. His aim is to "bring the wines to life" within his menu, and not simply line up references, no matter how prestigious.

Already elected Meilleur Jeune Sommelier de France in 2011, Meilleur Jeune Sommelier du Gault&Millau 2017, twice finalist for Meilleur Sommelier de France and twice finalist for Master of Port, he now wants to challenge himself for the title of Meilleur Ouvrier de France. An avid traveler, his aim is to gain a better understanding of the richness of the world of wine, and to organize a trip to Georgia as soon as possible, where the beverage was born 8,000 years ago. It's enough to make him a fascinating living encyclopedia.

After gaining experience in the Black Forest, at the Traube restaurant in Tonbach, awarded 3 Michelin stars, where he progressed in 3 years from Commis to Chef de rang, Alexandre joined the Chambard team in 2000.

Here, he appreciates the dynamic spirit, driven by an ambitious Chef who knows how to step up a gear, while taking care to show his appreciation to those who work with him.

Naturally, the aim is to achieve excellence, with controlled and discreet rigor, in a rather relaxed spirit, so that each guest feels perfectly at ease. The cuisine, which sublimates local products, also provides detailed anecdotes for those seeking to better understand the restaurant's signature.

Open to others, to cultures, to the world's landscapes - that's how Alexandre defines himself. A motorcycle enthusiast, he regularly rides his Harley-Davidson in search of new photographs to take. Because he constantly wants to share the beauty of the unique places he keeps discovering.

Mathieu joined the prestigious Maison du Chambard in 2013. Working alongside Olivier Nasti, he redoubled his efforts, rising from commis, to demi-chef de partie poisson, chef de partie and then second de cuisine, in just six years. As the chef's right-hand man, whose competence and complicity he legitimizes more than anything else, he is an essential link for the brigade.

Mathieu also sees Olivier Nasti as a mentor. This transmission of knowledge makes him want to give back, in his own way, what the chef has taught him. He does this through a series of successful competitions: Espoir de l'année in 2015, youngest MOF cuisine finalist in 2018 at just 26 years of age, world champion hare à la royale in 2019 and Cristal Michel Roth trophy in 2020. These achievements speak volumes about Mathieu's taste for a job well done, and for victories won with his heart.

Boosted by challenges, Mathieu is also a people person. Attentive to others, to his producers whom he is always happy to meet, to his colleagues whom he knows how to listen to, he is an effective moderator. Deeply kind, calm and passionate, his temperance is an asset in his heart.

Like Olivier Nasti, Mathieu has nature tattooed on his heart. The Alsace of fragrant herbs, hunting and mountain game, the Alsace of the four seasons is his inspiration. In this adopted land that has already given him so much, he intends to give back by taking Chambard even higher.

When he joined Le Chambard as sous-chef pâtissier in 2018, Jordan brought with him his raw talent, his freshness and his eternal thirst for learning.

Working alongside Chef Nasti, he discovers the Alsace of good produce, rhubarb and elderberry when spring comes, and immerses himself in a world of excellence and sensibility that's very much his own. The chef's entrepreneurial vision is a driving force that gives free rein to his creativity.

Jordan wants his signature dishes to be full of emotion, simply right and precisely executed. It's cooked, lightly sweetened, seasoned, a living pastry in which the interplay of textures and temperatures touches the taste buds to the core. The elegance of a good product, talent to boot, and playful nods to childhood memories.

With notebooks full of pockets and as many pens, Jordan can't help but draw whatever his keen mind can imagine. If he hadn't been a pastry chef, he would have been an architect. And the architecture of a good dessert is often the key to a spoonful of pleasure.

A keen listener, bubbling with desire and eager to share, Jordan orchestrates the sweet score of Olivier Nasti's Table with an enthusiasm that makes anything possible. With Le Chambard's new Tea Time offering, he explores a new stage of expression that promises epicurean experiences just the way we like them.

With her Italian origins and her childhood in Lyon, the French capital of gastronomy, Agathe already has all the assets of the art of living. It was a one-week internship in 3rd grade, in a Lyon boutique hotel, that definitively sealed her future.

The experience, short as it was, was a revelation. With no further doubts about her future direction, Agathe took a baccalaureate in hotel technology, followed by a BTS in accommodation management and a Bachelor's degree in marketing and business. These courses were all opportunities for enriching internships and opening up to the world, in Venice with the Accor group, and in Hong Kong in a gourmet restaurant. It was during her final year of her Bachelor's degree that Agathe joined Le Chambard as an apprentice in the sales department.

The year was just an appetizer, as the young woman chose to continue supporting the Nasti family after graduation. From apprentice to sales assistant, sales rep and then sales and communications manager, her progress reflects her commitment. Now in charge of welcoming groups for private or business celebrations, she assembles the puzzle of excellence with dexterity.

Tailor-made services, coordination, personalization of the stay down to the smallest detail, from the menu to the little touches in the room, the young woman does everything she can to make events even more beautiful. Her passionate, conscientious nature, combined with the rigor she inherited from her past as a top-level gymnast, give her the edge when it comes to meticulous organization.

The second part of Agathe's roadmap, communications, is a tailor-made mission. Whether she's assisting the chef on his travels, coordinating filming at Le Chambard and welcoming journalists, or managing press relations or social networks, Agathe always sets the same high standards.

Imprecision is not an option. And the trust placed in her by the Nasti family gives her wings. Autonomous in her missions, curious about everything and attentive, she invests herself with the passion of the passionate. The crazy days that never resemble each other are a perfect outlet for her creativity.

It has to be said that Le Chambard's DNA of excellence is a true source of inspiration. Having grown up between rhythmic gymnastics competitions and tough training sessions, she is driven to surpass herself. These qualities are essential to transforming her stays into unforgettable experiences.

A traveler with a love of the world, of other people, of culture and discovery, Agathe has made Chambard her preferred field of expression. A true ally of the Nasti family, she works hard every day to make the House shine.