Olivier Nasti, Meilleur Ouvrier de France in 2007, and his brother Emmanuel continue in the path set out by their mother, Sylvette, at the family establishment. Olivier enjoys taking traditional dishes from the region and reinterpreting them. His “new style” Weiss escargots à l’Alsacienne are cooked for three hours in a stock of onion, carrot, celery, shallot, garlic, thyme and bay leaf. They are accompanied by a garlic flan, escargot butter and parsley foam.
