Chef Olivier Nasti, who is the two-Michelin-star chef of Le Chambard in Alsace, has been named chef of the year by Gault et Millau. Gill Harris reports in Taste of France Magazine:
French gastro guide Gault et Millau has named Olivier Nasti, two-Michelin-starred chef of Le Chambard restaurant in Alsace, chef of the year.
His signature dish is L’oeuf à 64°C, in which the egg yolk is cooked at 64°C and then hidden beneath the white of another like a raviole. A keen hunter, Nasti is also renowned for his inventive game dishes such as venison tartare with caviar, and rack of venison with cranberries
A native of Belfort (Bourgogne-Franche-Comté), he cut his teeth at the Michelin-starred Château Servin with chef Dominique Mathy and went on to become a student of Olivier Roellinger. In 2007 he was named a Meilleur Ouvrier de France.
For €305, you can enjoy the hunter’s menu at Le Chambard, which includes gamey treats such as candied deer tongue, Osciètre caviar, Scottish grouse with whisky and a hot game pâté with summer fruits. There’s also an an Expressions menu for €230, featuring dishes such as lightly smoked eel glazed with citrus fruits, or you can choose to dine à la carte.
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