Chef Oliver Nasti helms this two-Michelin-starred restaurant at Le Chambard. Bronze-kissed chairs and lime drapes create a chic, contemporary backdrop for menus that spiral around what’s in season – be it the signature egg cooked at 64° with chanterelles and cream of lemon and wood sorrel or Alsatian pigeon with roasted hazelnuts. The chef’s precision, passion and eye for detail shine.
64°
Alsace