Olivier Nasti, chef of the restaurant Chambard in Alsace, in eastern France, and already two Michelin stars, has been voted cook of the year by the leading French gastronomy guide Gault et Millau, according to the winners unveiled on Monday.

The egg at 64°C, with the yolk cooked at this temperature and hidden under the white of another egg like a ravioli, is Olivier Nasti's signature dish, which he had declined in an easier take-out version. during the health crisis.

Its ability to adapt to the crisis has also earned it several gastronomic distinctions.

Deer tartare with caviar, rack of venison with cranberries, hare in leaf by leaf: a keen hunter, he also reinvents game-based dishes.

Originally from the Belfort region (east), he made his debut at Château Servin, a starred restaurant in this city, with chef Dominique Mathy.

Also a former student of Olivier Roellinger, Olivier Nasti settled down in 2000 in the tourist village of Kaysersberg (east).

Consecrated in 2007 as the best worker in France, he quickly immersed himself in Alsatian culture, which he constantly revisits with dishes such as his lightly smoked Rhine eel glazed with citrus fruits.

Sébastien Vauxion best pastry chef

Sébastien Vauxion, with his whole meals around dessert in Courchevel, is consecrated best pastry chef.

Also two-starred, Sébastien Vauxion is at the head of Sarkara, one of the few restaurants in the world where the entire meal is composed around desserts.

He told AFP in September that he built his restaurant on "no man's land".

Since then, he has seen “a lot of creations emerge” made on the same principle as his: “in the world of desserts, but not in sugar”.

As a “starter-dessert”, he offers an ice cream with mushrooms, coconut with candied lemon peel.

Its "cheese-dessert" is accompanied by a shortbread with roasted flour and a sorbet with fresh herbs.

Like his mentor Pierre Gagnaire, Sébastien Vauxion has focused his work on fruits and vegetables.

Beets, artichokes, onions or tomatoes lend themselves to all delicacies combined with citrus fruits, seasonal fruits and herbs.

  • Gastronomy

  • Gault and Millau