Paru le 26/06/2017 | Relié 214 pages
Tout public
preface by Emmanuel Renaut | photos Lucas Muller, Laurent Seminel
An expressive cuisine
To define a style of cooking is also to define the man who conceives and executes it twice a day. A hunter-gatherer enthusiast and avid fisherman, Olivier Nasti offers a cuisine that is fundamentally rooted in his territory, but resonates far beyond Alsace's borders. It is grounded in tradition and tends toward the avant-garde.
Cooking is a wonderful means of expression and transmission. Each dish offers a certain vision of the world, a territory, and a chef's personality. Olivier Nasti has worked for many years to develop and refine his cooking, restaurant, and service. Today, diners are treated to a unique experience at his 5-star hotel Chambard and his restaurant 64° (2 Michelin stars). The auteur chef offers rare and intelligent dishes. His is an expressive cuisine.
At 50, Olivier Nasti is a leader of French cuisine. He was awarded the litle Meilleur Ouvrier de France in 2007 has received two Michelin stars. He has lived in Kaysersberg in Alsace for seventeen years.
