To be published on November 20, 2024, the new book by Olivier Nasti, Chasseur cook, published by Glénat. 288 pages with magnificent photos signed Ilya Kagan, text Stéphane Méjanes, and illustrations Arnaud Fréminet
Last year, Olivier Nasti launched the first gastronomic festival around the theme of hunting (which he is renewing this year) and will be sponsor of the royal hare world championship
Proclaimed “Cook of the year 2023” by the Gault & Millau guide and ambassador, in Kaysersberg, of life-size Alsace, Olivier Nasti affirms his passion for hunting, like 5 million hunting license holders in France and 1 million practitioners. But he cooks all the parts of the game
Olivier Nasti, chief hunter and one of the Best Workers of France, has made Chambard in Kaysersberg, its two-starred restaurant, a place of haute cuisine dedicated to wild nature. Ambassador of Alsace and game cooking, he is the herald of reasoned hunting, motivated by tasting the meat brought back. His knowledge of wildlife and his environment is commensurate with his joy in exploring forests, plains and mountains. Both have led him to develop cutting, conservation and cooking techniques that allow him to offer game in all seasons. Here he shares with us his recipes and his assumed passion as a hunter-gatherer cook.
OLIVIER NASTI was born in Morvillars (Territoire de Belfort) into a Franco-Italian family. Raised by his accountant mother after the premature death of his father, he launched into entrepreneurship very early on. At the age of 14, he distributed newspapers, sold fish that he caught himself, fruits that he picked here and there, and worked in a bakery. At 17, he entered CAP cuisine and discovered the world of restaurants at Dominique Mathy at Château Servin in Belfort, then two stars in the Michelin Guide. He studied in Switzerland, Luxembourg and the United Kingdom, before joining Jean Schillinger in Colmar, quickly taking the place of second in the kitchen. He completed his training with Olivier Rœllinger in Cancale, and at the Auberge de l’Ill in Illhauesern, before taking over the Caveau d’Eguisheim with his brother Emmanuel, sommelier. In 2000, he bought the Chambard hotel in Kaysersberg. He obtained a star in 2005, the title of One of the Best Workers in France in 2007 and a second star in 2014. Elected by the Gault & Millau guide in 2023, the same year he opened a bakery, Levain, then a chocolate factory. in 2023, Skulptur.
