Olivier Nasti: Cuisinier Chasseur

Olivier Nasti, the two-Michelin-starred chef of La Table d’Olivier Nasti in Kayersberg, Alsace, brings together his dual identities as both a chef and a hunter in Cuisinier Chasseur. The title, which translates to “Chef Hunter,” reflects Nasti’s deep connection to the natural world and his belief that cooking begins long before ingredients reach the kitchen. 

The book is divided into thematic chapters that explore various aspects of hunting and gastronomy, including the ethics of the hunt, the culinary traditions of Alsace, and detailed studies of different game animals. Nasti offers readers a comprehensive understanding of how wild ingredients shape his approach to haute cuisine. 

Following these narratives, the book presents a collection of recipes that showcase both furred and feathered game. Dishes such as summer roe deer, roasted duck with fruits, and wild quail casserole highlight Nasti’s refined techniques and deep respect for his ingredients. 

A thoughtful blend of storytelling and culinary expertise, Cuisinier Chasseur offers a rare glimpse into the philosophy and craftsmanship of a chef whose cuisine is inseparable from the land. 

Hardcover. Color photography throughout. In French.