Olivier Nasti is a force of nature: holder of the prestigious “Meilleur Ouvrier de France” title, two-star chef at 64°, the restaurant at the 5-star Chambard hotel in Kaysersberg, and a fervent advocate of his local produce. His top picks speak of his love of both Alsace and his profession. Interview with an enthusiast...

How do you remain on top form? What’s your secret?

Nature. We work in a tough profession, with a punishing schedule. To charge up with the energy I need to get through the day I climb the peaks at Orbey, near Kaysersberg. It looks amazing in the snow!

 

Of all your recipes, which is your favourite?           

I’ve always worked with wild game in my restaurant, 64°. It’s a tradition here in Alscace and I’m a huge fan of this particular meat. It’s lean, and has lots of potential. I work with the entire animal, but with finesse and apply a light touch. Haunch of venison is delicious as carpaccio served with a wood sorrel mayonnaise. I also prepare a foie gras and black truffle pie with shoulder of venison, a recipe inspired by the final of the Meilleur Ouvrier de France competition. I serve it with a purée made with a Christine Ferber baerewaecka, a nod to Alsace, as well as mushrooms, spinach and a light sauce.

 

Which wine would you recommend?

With wild game, it has to be a red Pinot Noir from Alsace*!

 (Remarks taken from Zut magazine!)

 

 *Red Pinot Noir is one-of-a-kind in Alsace, a region renowned for its white wines. Fleshy, well-structured, with a delicate red colour and a taste of its terroir, Pinot Noir pairs perfectly with red meats and wild game. This is a tasting must!

Geolocation: 

Le 64° Restaurant du Chambard*****

9-13 avenue du Général de Gaulle

68240 Kaysersberg

Tel. : + 33 3 89 47 10 17