We tasted the game hot dog validated by starred chef Olivier Nasti

We tasted the game hot dog validated by starred chef Olivier Nasti -

• Originally launched by chef Olivier Nasti, the Hopla Truck is now managed by his son-in-law, Lucas Di Palma.

• The former pastry chef offers burgers but also a game hot dog.

• “All are 100% locavores.

  We work with excellent local products, ”insists the young cook, fully supported by his stepfather.

Less than 5 m² of kitchen, a lot of smoke inside and only two dishes offered each evening.

Welcome to the Hopla truck, the food truck managed by Lucas Di Palma, the son-in-law of the famous Alsatian chef Olivier Nasti.

The man with two stars in

is never far away.

It was even he who was at the origin of the project, during the first containment in the spring.

"We were trying to find levers for our turnover and since people could no longer come to us, we wanted to push the door of their home", recalls the one who had also been one of the first to embark on the drive of gourmet meal trays.

Visionary?

Yes, but not that.

The owner of the hotel-restaurant Le Chambard, in Kaysersberg, had not seen the massive return of his customers coming after the first wave of the epidemic.

As a result, the authentic

, this typically American caravan, had been put aside.

"We could no longer detach personnel from it, we needed everyone at home," admits Olivier Nasti, who has therefore entrusted the baby to his son-in-law since mid-October.

Quick pastry too

"I found it really unfortunate that he slept in a parking lot and I wanted to move into entrepreneurship," explains the person, 26 years old, including three years spent in the kitchen under the orders of his stepfather.

He was then a pastry chef.

"But I also knew how to hold a knife," laughs Lucas Di Palma, who alternated between specialties during his apprenticeship and hopes to prove it on board his food truck.

Every day its menu.

On Tuesday evening and Saturday morning, the cook has for example planned to devote himself to the sweet on the gastronomic market of Chambard.

"Each time, I offer three desserts that I put together a minute in front of the customer", details the one who hopes to develop this concept in a pastry shop "in the next two or three years".

The burger with this 240-gram steak from the Vosges is not bad either ... - T. Gagnepain / 20 Minutes

By then he should have sold a few burgers on Friday and Sunday evenings in Kaysersberg for now.

“All are 100% locavores.

We work with excellent products that come from the area.

For example, we have a 240 gram steak from the Vosges region, from the Orbey valley tome, bread made in Colmar, vegetables from our early bird in Sélestat.

And the sauces, we make them ourselves, like this horseradish mayonnaise.

"

"The price of quality"

More than enough to seduce his father-in-law as a chef!

“Burgers, I am against them, but not when they are made with good ingredients.

There, we can eat it!

»Reacts Olivier Nasti, admitting to having succumbed several times.

For the record, he even worked in the mini-kitchen on the opening day of the Hopla Truck.

“There were too many requests, they had to be answered!

"

Our full fingers series

The game hot dog came later but also has its favorites.

Like those of the customers, who are not afraid of the price: 18 euros with potatoes and drink.

"It is the price of quality", explains Lucas Di Palma, who recalls a successful start and is now looking for other locations to settle.

Never alone.

This Sunday evening, he was accompanied by an employee of Chambard and by… his partner, Manon Nasti.

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