Olivier Nasti's good addresses

When visiting Alsace, gourmets won't want to miss La Table d'Olivier Nasti in Kaysersberg. The chef, voted Chef of the Year 2023 by Gault&Millau, offers both technical and creative cuisine in his restaurant, which has earned him 5 toques in our guide. To delight his customers, Olivier Nasti can count on his rigor, both in the execution of his recipes and in the selection of his favorite products from the best local producers. The chef reveals five good addresses where to stock up on good produce.

La Boucherie Baffert, in Le Pont-de-Beauvoisin

Olivier Nasti is particularly fond of Boucherie Baffert in Savoie. "Victorien is an atypical butcher. I chose him because I've never met anyone so rigorous in choosing a product and with such a thorough knowledge of his trade. He doesn't compromise on quality and his meat is incredible, especially the veal. His stall reminds me of a butcher's shop from thirty years ago. It'sall top-of-the-range and at low prices, which is even more amazing!"

• Where? Boucherie Baffert, 19 place de la République, 38480 Le Pont-de-Beauvoisin
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Miéral poultry, Montrevel-en-Bresse

For his poultry dishes, Olivier Nasti regularly calls on Miéral, specialists in Bresse poultry. Since 1919, four generations have handed down the know-how of selecting the finest species, from chicken to duck, via pullet, mallard and squab. Poultry can be ordered from the online boutique, Le Coq Hardi by Miéral. "People might ask me why I don't cook poultry from Alsace, but sometimes you have to go a little further afield to find the good stuff. Onceyou've tasted their poultry, it's hard to go back!"

• Where? Miéral, 25 route de Chalon, 01340 Montrevel-en-Bresse
• www.mieral.com
• www.lecoqhardi-by-mieral.com

Fish from Eric Jacquier, fisherman on Lake Geneva

For exceptional freshwater fish, Olivier Nasti systematically turns to Eric Jacquier. This fisherman belongs to a family that has been fishing on Lake Geneva for almost 500 years. Among his finest catches: féra, trout and arctic char. "Some time ago, he sent me a wild trout from Lake Geneva that was 14 kg... It's incredible, he's a real enthusiast!"While Eric Jacquier supplies top chefs such as Olivier Nasti, Jean Sulpice, Yoann Conte and Emmanuel Renaut, he also has a sales outlet for private customers in Lugrin, on the shores of the lake.

• Where? Eric Jacquier, 65 route nationale, 74500 Lugrin.

Maison Lorho cheeses, Strasbourg

Christelle and Cyrille Lorho, the couple at the head of Maison Lorho, are both holders of the title of Meilleur Ouvrier de France Fromager. In their store in the heart of Strasbourg, they offer 250 products, with cheeses from all over France, all finely selected. "They have brought a creativity to the world of cheese that I thought was impossible. With them, cheese has become festive", enthuses Olivier Nasti. The duo have also come up with a monthly box to receive a selection of five exceptional cheeses at home every month.

• Where to buy? Maison Lorho, 3 rue des Orfèvres, 67000 Strasbourg
• More information on Maison Lorho

Jams from Maison Ferber, Niedermorschwihr

Pastry-maker, confectioner, chocolatier, ice-cream maker, baker and caterer, Maison Ferber works at 360° to delight you. Olivier Nasti particularly recommends Christine Ferber's jams, made with Alsatian fruit. You can order jellies made from fruit juices, marmalade made from citrus fruit pieces or ground, or extra or even exceptional jams, such as Morello cherry, Alsace white cherry or, more traditionally, blackcurrant, strawberry or blackberry. "Christine has a real know-how when it comes to choosing fruit. We offer her jams for breakfast, and if customers only take a small spoonful from the jar, we close it and offer it to them in the first place."

• Where? Maison Ferber, 18 rue des Trois Épis, 68230 Niedermorschwirh
• www.christineferber.com