Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Olivier Nasti opens his own chocolate factory, Skulptur

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

Follow the chenin News & Events

Follow the chenin

The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.
What temperature should I serve my wine at? News & Events

What temperature should I serve my wine at?

If you break out the ice bucket at the slightest bottle of white and the reds never leave your kitchen, here's a simple guide to avoiding these wine temperature faux-pas.
10 great restaurants where you can (also) don your kitchen apron News & Events

10 great restaurants where you can (also) don your kitchen apron

People no longer come to restaurants just for lunch or dinner. At a time when cooking secrets are no longer the preserve of top chefs, people come as early as 9am to put on their apron... before unfolding the napkin on their knees.
Pâtiss'Art announces its first edition with Nina Métayer as godmother Craftsmen & Know-How

Pâtiss'Art announces its first edition with Nina Métayer as godmother

Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.
8 terraces to eat well and enjoy the sun in Paris Tables & Chefs

8 terraces to eat well and enjoy the sun in Paris

Spring is well and truly here in Paris, and the urge to dine al fresco is growing. Here are eight addresses where you can soak up the sun and enjoy a good meal at the same time.
Yoric Tièche, Gault&Millau d'Or 2025 for the PACA - Corse - Monaco region News & Events

Yoric Tièche, Gault&Millau d'Or 2025 for the PACA - Corse - Monaco region

The head chef at the Grand-Hôtel du Cap-Ferrat, Saint-Jean de Cap-Ferrat, was named Gault&Millau d'Or at the Gault&Millau Tour PACA - Corse - Monaco.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE