Le chef alsacien partage ses recettes et dévoile son univers gastronomique, entre tradition et modernité, cuisine du terroir et ouverture sur le monde : flammekueche, lobe de foie gras, asperge blanche au cédrat corse, anguille fumée, tourte de chevreuil ou encore épaule de chamois sur son lit de persil. ©Electre 2024
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.
Paru le : 28/06/2017
Thématique : Histoire de la gastronomie
Auteur(s) : Auteur : Olivier Nasti
Éditeur(s) :
Menu fretin
Collection(s) : Non précisé.
Contributeur(s) : Préfacier : Emmanuel Renaut - Photographe : Lucas Muller - Photographe : Laurent Seminel
Série(s) : Non précisé.
ISBN : 979-10-96339-05-1
EAN13 : 9791096339051
Reliure : Relié
Pages : 214
Hauteur: 24.0 cm / Largeur 16.0 cm
Épaisseur: 2.0 cm
Poids: 580 g
Carte fidélité
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