At the entrance of Kaysersberg, a little village near Colmar, discover the Chambard’s gastronomic restaurant in Alsace. Fall under the spell of this must-visit, Michelin-starred restaurant, renamed “64° Le Restaurant” in 2014, and run by the Nasti family since 2000.
At the foot of the vineyard and with a backdrop of the Vosges mountains, you can savour an inspired cuisine created by Olivier Nasti, holder of the prestigious “Meilleur Ouvrier de France” title. The dishes are further enhanced thanks to the marvellous wine accompaniments found by sommelier Emmanuel Nasti. Enjoy your meal in the restaurant’s refined atmosphere: the dining room’s decor has a distinctly Baroque feel to it with its plum, copper and lime green tones, silky fabrics and elegant table dressings.
As soon as you cross over the threshold of 64° Le Restaurant, you will be immersed in the warm and friendly atmosphere that fills the establishment. Corinne Nasti will be waiting to offer you a personalised welcome, while the hustle and bustle of the restaurant’s kitchens is revealed through large French windows. Elegance and culinary discovery is on the menu as you enjoy a moment of pure epicurean delight.
Expertise and sharing are the main ingredients in Olivier Nasti’s personal take on gastronomy. The chef creates precise and inventive haute cuisine while striving to pass on his experience and skills whatever the occasion, be it associative work, training up young apprentices, judging competitions or in books revealing his recipes and secrets...
He himself was trained in prestigious establishments, under the wing of chefs whose principles and values formed the basis of his own culinary identity, and imprinted it with the same stringent high standards. Olivier Nasti fed his passion for cooking over years of careful study, at the Château Servin in Belfort, under Olivier Roellinger in Cancale and under the Haeberlin family at the Auberge de L'Ill, the famous Michelin®-starred Alsatian restaurant.
Discipline, precision and uncompromising standards, meticulous product selection and transformation, mastery and technique: these qualities, the fruit of long years of hard work, paved the way to the Meilleurs Ouvriers de France competition in 2007. This is when Olivier was awarded the famous blue, white and red chef’s collar, an honour that says everything about his desire to always go that little bit further and always do that little bit better.
Closed from 10 to 31 January.