Résumé
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
sherman, 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 re ne 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.
sherman, 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 re ne 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.
L'auteur - Olivier Nasti
Olivier Nasti est l'un des chefs de file de la jeune cuisine française. Il s'est installé en 2000 à Kaysersberg. Son restaurant, le Chambard, est étoilé au guide Michelin depuis 2004.
Autres livres de Olivier Nasti
Caractéristiques techniques
| PAPIER | |
| Éditeur(s) | Menu fretin |
| Auteur(s) | Olivier Nasti |
| Parution | 26/06/2017 |
| Nb. de pages | 200 |
| Format | 15.4 x 23.2 |
| Couverture | Broché |
| Poids | 580g |
| EAN13 | 9791096339051 |
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