2025
推荐
2025
餐厅提供固定菜单和季节性建议，并配有高质量的酒单。
这家餐厅是阿尔萨斯酒厂的美食版本，提供固定餐点和季度建议。因此，我们可以选择吃鹅肝酱和Berawecka水果，选择Lewerknepfles（鹅肝），选择Bœuf gros sel au raifort，或者简单地选择一个Choucroute aux 9 garnitures forcément... royale !传统的环境是舒适和惬意的，服务是令人满意和关注的。在这里，你可以得到一张高纯度葡萄酒的卡片，它可以让那些不喜欢葡萄酒的人感到高兴。
你知道吗？ 本评论由我们的专业作者撰写。
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于六月 2025
Que dire de plus? À part que tout était parfait. Du service à l’assiette. Merci pour ce moment.
访问于六月 2025
Nous sortons tout juste de notre repas et il n'y a aucune fausse note. Tout était parfait, une ambiance calme, un cadre chic, un service juste, avec des temps d'attente maîtrisés, une cuisine réconfortante et raffinée.
Un très beau et bon moment
Un très beau et bon moment
访问于六月 2025
Dining at La Table d’Olivier Nasti is not simply a meal, but a powerful narrative told through flavor, craftsmanship, and terroir. The L’Expression tasting menu is a masterful journey through Alsace, reimagined by a chef at the height of his creative power.
The evening began with “Alsace in a few bites,” an elegant amuse-bouche trilogy that set the tone—pure, local, and exquisitely precise. Courses like “Green Style” Eel glazed with citrus fruit and French-style braised peas with Oscietre caviar showcased the chef’s balance between restraint and depth.
The roe deer petals, a tribute to local hunts, and the Lake Geneva Féra with fish charcuterie were striking in originality and execution. Perhaps the most astonishing was the summer venison, accented with oyster brine and mousseron cream—an audacious, deeply umami dish that lingered long after the last bite.
Desserts felt equally inspired: flamed Burlat cherry over embers and Saint-Riquier rhubarb with Tasmanian pepper brought acidity, smoke, and floral notes together in perfect harmony.
From the wild herbs and forest mushrooms to the poetic use of rhubarb and cherry wood embers, Olivier Nasti doesn’t just cook Alsace—he expresses it with soul.
The evening began with “Alsace in a few bites,” an elegant amuse-bouche trilogy that set the tone—pure, local, and exquisitely precise. Courses like “Green Style” Eel glazed with citrus fruit and French-style braised peas with Oscietre caviar showcased the chef’s balance between restraint and depth.
The roe deer petals, a tribute to local hunts, and the Lake Geneva Féra with fish charcuterie were striking in originality and execution. Perhaps the most astonishing was the summer venison, accented with oyster brine and mousseron cream—an audacious, deeply umami dish that lingered long after the last bite.
Desserts felt equally inspired: flamed Burlat cherry over embers and Saint-Riquier rhubarb with Tasmanian pepper brought acidity, smoke, and floral notes together in perfect harmony.
From the wild herbs and forest mushrooms to the poetic use of rhubarb and cherry wood embers, Olivier Nasti doesn’t just cook Alsace—he expresses it with soul.
访问于五月 2025
Definitely recommend.
Nous avons adoré la gentillesse du personnel et la bienveillance de Monsieur Nasti.
Nous reviendrons avec plaisir.