Olivier Nasti opens his own chocolate factory, Skulptur

Mathilde Bourge | 11/10/23, 2:46 PM

In November 2023, Olivier Nasti opens his first chocolate shop in Kaysersberg. Discover the gourmet program of this new showcase.

One year after opening his Levain bakery, Olivier Nasti has just inaugurated a new boutique. On November 2, 2023, the chef of Le Chambard, named Chef of the Year 2023 by Gault&Millau, opened Skulptur, his first chocolate shop, in the streets of Kaysersberg.

For this new project, Olivier Nasti can count on the invaluable help of his pastry chef Jordan Gasco, in whom the chef has complete confidence. "He apprenticed as a chocolatier for six years before becoming a pastry chef. So I was sure we'd do something good together," enthuses the Alsatian chef.

This project, which "matured slowly", is the assurance for Olivier Nasti of having "a quality product, with a finely selected provenance, but also control over his services", with a showcase located in Kaysersberg, just opposite his bakery. "I wouldn't have set up a chocolate shop in the heart of Colmar, for example. I like having my teams close to me", admits the chef.

Ilya Kagan - @ilyafood

The Skulptur offer

The name of the boutique, Skulptur, illustrates Jordan Gasco's passion for creation and the art of form. As for taste, the chocolates imagined by the pastry chef "have a real link with what's done at Le Chambard. Over the years, Jordan has been able to adapt to my cuisine and to the seasons, which makes for a real coherence in our overall offering. There's a real respect for the seasons, especially when it comes to the fruits and berries used to garnish our chocolates and fruit jellies," assures Olivier Nasti.

Among the creations are dark chocolate bonbons with wood-infused caramel, hazelnut spread or puffed buckwheat, puffed cocoa fragments, mendicant-style pastes, fruit jellies and fruit jellies.s, fruit jellies with apple and fir buds, citrus and Alsace saffron, as well as orangettes and filled bars. While the Christmas collection is still in the pipeline, Olivier Nasti already confides that Manala, the traditional Alsatian figurines, will be offered in a chocolate version, with a touch of chocolate.We can't wait for the festive season!

Skulptur La Chocolaterie du Chambard
2 Rue du Tir, 68240 Kaysersberg

These news might interest you

Craftsmen & Know-How

Paris Coffee Show 2025 : le retour du salon des passionnés de café

Le rendez-vous des professionnels et amateurs de café fait son retour à Paris ! Organisé par Collectif Café, le Paris Coffee Show s’associe au Sirha Omnivore pour une nouvelle édition.

Hotels & Bed & Breakfast

Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été

C’est dans un communiqué commun et sur le compte Instagram du chef que la grande annonce a été faite : François Perret quittera le Ritz fin août 2025.

Hotels & Bed & Breakfast

The Hoxton sort les transats : bienvenue à La Piscine

En plus de ses restaurants et bars, l’hôtel The Hoxton se dote d’une piscine pour un été frais au cœur de Paris.

Craftsmen & Know-How

Cette boutique française mise sur une épice que vous adorez

Les Français sont les troisièmes plus gros consommateurs de cette fameuse épice dans le monde. Et le fondateur de ce nouveau commerce l’a bien compris !

News & Events

Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).