La Table d'Olivier Nasti
Kaysersberg, France
⭐2 Stars
The Experience
From Michelin Guide
Ah, Kaysersberg! This small village on the Alsace wine route comes into view between two valleys – you can't miss the iconic red façade of Hotel Le Chambard, which houses La Table d'Olivier Nasti, Meilleur Ouvrier de France 2007. The chef's objective is to showcase the terroir and restore tradition in a series of creative, visually arresting, even playful dishes. To this end, no ingredients are off limits: game, morels from the Vosges, foie gras, truffles and even Arctic char. He has created a personal menu that takes the seasons into account and pays particular attention to sauces and decoctions. As for the wine, talented and enthusiastic sommelier Jean-Baptiste Klein is a mine of information. The Chambard's guestrooms are decorated in a chic, refined style, and let's not forget the gorgeous spa.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant La Table d'Olivier Nasti in Kaysersberg:
1. Integration of Local Natural Elements in Interior Design
The dining room prominently features an ancient Alsatian beam and incorporates wood from surrounding forests into the walls, with hand-crafted furniture that enhances a warm, nature-inspired atmosphere. Additionally, the newly redesigned space includes elk antlers on the walls, blending rustic and minimalist aesthetics to create a distinctive setting that connects diners to the local environment.
2. A Nature-Led, Highly Personal "Expression" Menu
Chef Olivier Nasti’s "Expression" menu is a highly personal, inventive culinary journey that emphasizes textures, cooking methods, sauces, and decoctions. It reflects the Alsatian terroir and tradition while incorporating modern touches. The menu features unique ingredients such as smoked Rhine eel, Arctic char with honey and fir tree oil vinaigrette, and seasonal game, showcasing a creative approach that balances tradition and innovation.
3. Emphasis on Terroir and Playful Creativity with No Ingredient Limits
Nasti’s culinary philosophy involves showcasing the terroir by restoring tradition through visually arresting and playful dishes. He uses a wide range of ingredients without restrictions, including morels from the Vosges, foie gras, truffles, and Arctic char, creating a diverse and dynamic menu that celebrates local flavors in unexpected ways.
These elements combine to make La Table d'Olivier Nasti a unique gastronomic destination that stands out for its deep connection to local nature, inventive cuisine, and artistic presentation.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Table d'Olivier Nasti in Kaysersberg include:
Game meat: Olivier Nasti is passionate about game, hunting year-round and selecting animals with refined flesh. Game is central to his cuisine, reflecting the seasonality and nature of Alsace, often served with seasonal products to highlight subtle flavors. Stag chops are a notable dish showcasing this ingredient.
Chicory: A vegetable favored by Chef Nasti for its bitterness, representing a key flavor element in his dishes and emblematic of his style.
Pepper: Used as a flavor enhancer, pepper is a spice that Nasti frequently incorporates to elevate his dishes.
Morels from the Vosges: These prized wild mushrooms are part of the local terroir and appear in his creative, seasonal menus, adding depth and earthiness.
Foie gras and truffles: These luxurious ingredients are also used to restore tradition and showcase Alsace's rich culinary heritage in a modern style.
Arctic char: A noble fish used for its exceptional flavor, often featured in signature dishes that combine local mountain fish with other regional ingredients like snails and crayfish.
64-degree egg: A signature dish involving a low-temperature cooked egg yolk served with seasonal green purees and fresh mushrooms, exemplifying Nasti’s connection to nature and Alsace’s seasonal produce.
These ingredients are significant as they reflect Olivier Nasti's commitment to Alsatian terroir, seasonality, and a balance of tradition with modern culinary techniques, resulting in dishes that are both visually striking and deeply rooted in local flavors.
Menu & Pricing
Current Offerings & Prices
La Table d'Olivier Nasti Menu Summary
Tasting Menus
- L'Expression: Dans un souci d'amélioration du bien-être de nos collaborateurs, ce menu est servi pour l'ensemble des convives, jusqu'à 13h00 pour le déjeuner et 20h30 pour le diner. (€280)
- L'Inspiration: Dans un souci d'amélioration du bien-être de nos collaborateurs, ce menu est servi pour l'ensemble des convives, jusqu'à 13h00 pour le déjeuner et 20h30 pour le diner. (€280)
- Histoire d'été: Ce menu est proposé uniquement au déjeuner le vendredi, samedi et dimanche. (€180)
A La Carte
- Foie gras d'oie givré et râpé en neige, crème aux fruits du Berawecka, tomme des montagnes: €
- Quenelles de brochet du lac Léman, fleurs de courgette farcie, jus d'herbes fraîches: €
- Caille chaponnée, cuite sur les braises, champignons sauvages, jus de carcasse fumées relevée aux algues: €
- Coque meringuée au cacao, chocolat Cuba en émulsion, caramel tendre à la fleur de sel: €
Specials
- Le Chambard vous invite à vivre une escapade estivale au cœur de Kaysersberg. Bénéficiez de - 25 % sur votre nuitée avec le code SUMMER25.