Antoine Westermann (4 April 1946, Wissembourg, Alsace, France) is a French chef. Post of Richard Nahem on "I prefer Paris!" : "Parisian of the Month: Antoine Westermann" 2013 March 27

He held 3 Michelin Guide stars for his Strasbourg restaurant Le Buerehiesel and maintained a star rating at the restaurant for over 31 years until 2007, when he asked the Michelin Guide to remove them.

Biography

Early life Antoine Westermann decided to become a chef at age 8, encouraged by his father. Post of Judy MacMahon on "My French life" He studied at L'Ecole Hôteliere in Strasbourg while apprenticing at the nearby Buffet de la Gare.

In 1969, after Westermann earned his professional diploma, his father took out a mortgage on their home to purchase a farmhouse in the middle of Strasbourg's Parc de l'Orangerie for Westermann, then at 23, turned it into a restaurant. That spot became Le Buerehiesel, the Alsatian dialect meaning for "little farmhouse". Post by Judy MacMahon on My French life.org (September 23, 2013)

1969–2007: Le Buerehiesel Westermann remained head chef and proprietor of Le Buerehiesel for 38 years. The restaurant earned its first Michelin star in 1975, followed by a second star in 1983.

1994 In 1994, 25 years after its opening, Le Buerehiesel was awarded both a 3-star Michelin ranking and a 19/20 rating in the "Gault & Millau Guide" Post in World Goumets Summit : Master Chefs while Westermann was named one of France's top chefs along with Joël Robuchon, Michel Bras, Guy Savoy and Alain Ducasse.Liste des restaurants deux et trois étoiles du Guide Michelin|la troisième étoile au guide Michelin

1998–2006: Other Endeavors From 1998 to 2006 Westermann worked at Fortaleza do Guincho in Cascais, Portugal, alongside executive chef Vincent Farges. Post on "Relais & Châteaux" The restaurant has retained one Michelin star since 2001. Post in Portugal Live

2007 In 2007, Westermann gave up his 3 stars to turn to new culinary adventures. by Ezéchiel Zérah in Atabula (2017/09): "Ces chefs qui ont « rendu » leurs étoiles Michelin" His son, Eric Westermann took over Le Buerehiesel and won 1 Michelin star in 2008. by Gilles Pudlowski (2010/07): " Connaissez vous Eric? "

2003–2017: Mon Vieil Ami In homage to his mother's cuisine, Westermann opened the vegetable-centric bistro Mon Vieil Ami (meaning "My Old Friend") in 2003. Post on the New York Times by Scott Sayare and David W. Chen (November 18, 2009) The restaurant became the first table d'hôte in Paris, an otherwise traditional Alsatian format that ran until its closing in 2017. Gourmets&Co

2006–2018: Drouant In 2006, Westermann worked at Drouant, where the Goncourt and Renaudot prizes have taken place since 1914. Westermann sold Drouant to restaurateurs Gardinier & Fils in 2018.

2012: Le Coq Rico Westermann hopes to expand the market for ethically labeled meat production throughout France and the United States.[Le Coq Rico Captures Essence of a Parisian Poultry Palace] By Florence Fabricant in the NYTIMES (March 8, 2016): "Le Coq Rico Captures Essence of a Parisian Poultry Palace"

He created the brand and the first concept of a mono-maniac bistro around poultry, Le Coq Rico, in Paris. The restaurant is recognized as the best roasted chicken in Paris by several food critics.

In September 2021, Le Coq Rico became Le Coq & Fils – The Poultry House

2016–2018 He later developed his savoir-faire in New York and branded Le Coq Rico in financial association with Francis Staub. It received 2 stars from The New York Times and Best Roasted Poultry from NYC.

In August 2018, he was fired from office by his partner. He works with farmers on the development of old breeds, such as the red turkey of the Ardennes, the Landes poultry, the poultry of Contre, the Naked Neck of Forez, La Flèche.

He conducts the "Le tour de France des belles volailles" – a monthly event with an old breed in addition to the menu. He is the ambassador of the Live Stock Conservancy, an organization that manages the reintroduction and enhancement of ancient American breeds. Esquire by Jay Cheshes (Jun 8, 2016) : "A Perfect Roast Chicken Made Impossibly Easy : French chef Antoine Westermann introduces the U.S. to the complex art of cooking a simple chicken."

Restaurants France

1969–2007: Le Buerehiesel – 3 stars Michelin Guide in Strasbourg Post by Gilles Pudlowski, food critic 2003–2016: Mon Vieil Ami in Paris Post on Best restaurant Paris 2006–2018: Drouant by Antoine Westermann in Paris Post on "Châteaux & Hôtels Collection" 2012 – Today: Le Coq & Fils, The Poultry House – formerly Le Coq Rico"Le Coq Rico, bistrôtisserie chic d'Antoine Westermann" by François-Régis Gaudry, culinary critic, L'Express 10/07/2013 2013–2017: La Dégustation in Paris – an ode to the art of French appetizing in the Montmartre neighbourhood of Paris. Post on Altitude Community - Air Canada : "Best champagne bars in Paris"

United States

2002–2005: Restaurant Café 15 at the Sofitel Lafayette Square Hotel in Washington, D.C. Article sur le site américain Food Arts 2006–2013: Le Café du Parc – Pennsylvania Avenue in Washington, D.C. Article on the Washingtonian website 2016–2018: Le Coq Rico – New York

Portugal 1999–2016: Fortaleza do Guincho in Cascais Post on the "Relais & Châteaux" website 2007–2012: Uva Restaurant at The Vine Hotel in Funchal Post on "Portugal Live" website

Cooking style Westermann's cooking style focuses on reinventing traditional Alsatian recipes to create signature dishes such as "Beer Brioche", "Oyster Soup", and "Pâté en Croûte." Outside of Alsace, Westermann's style is heavily influenced by the Mediterranean cuisine of South-Eastern France. Westermann is a proponent of the ethical sourcing of meat.

The menu at Le Coq Rico has multiple breeds of chicken, rooster, guinea fowl, and duck.

Chef Westermann claims to want to reintroduce ancient poultry breeds and cook poultry in French, European, and American regions. FoodAndSens.com - 2018/03/21

Recipes Young Hen in a Baeckeoffe Recipe of Young Fatted Hen Terrine with Fennel & Foie Gras On the website of Coeur Gourmand Recipe of Frog's Legs with Schniederspaetle On the blog of Julien Binz, culynary critic Daube of Warm Vegetables with a Salad of White Haricots with Aged Vinegar[Daube of Warm Vegetables with a Salad of White Haricots with Aged Vinegar] Post in Food Arts Beer Brioche

Books Le Coq Rico, La Cuisine des Belles Volailles by Antoine Westermann, photos by Marie-Pierre Morel, illustrations by Shane & Christophe Meyer - Editions Marabout, 2013 La Cuisine de Monsieur Momo Post in Le Monde by Jean-Claude Ribaut 28/09/2011 by Maurice Joyant and Henri de Toulouse-Lautrec, recipes of Antoine Westermann - Editions Menu Fretin, 2011 Cuisine-moi des Étoiles by Jean Orizet and Antoine Westermann Post by Julien Binz, culinary critic - Editions Le Cherche midi, 2009 La Cuisine Ménagère d'un Grand Chef by Antoine Westermann - Editions Minerva, 1999 L'Alsace des Saveurs Retrouvées Post on "Miam Miam" by Antoine Westermann - Editions Albin Michel, 1998

Chefs books Burger de Chefs by Thérèse Rocher photos by Delphine Amar-Constantini - Éditions Larousse pages 192 to 194: Poultry Burger and Strass'Burger, 2014 Le Nouvel Art Culinaire Français - Editions Flammarion, 2012 Les 100 Mots de la Gastronomie Extrait du livre : "Je suis un réductionniste !" by Alain Bauer & Laurent Plantier - Editions Que sais-je?, 2010 Trois Étoiles au Michelin: Une Histoire de la Haute Gastronomie Française et Européenne by Jean-François Mesplède, preface by Alain Ducasse - Editions Gründ, 2004 La Haute Cuisine Française, les Recettes Emblématiques des Grands Chefs du Monde by Nicolas de Rabaudy, preface by Antoine Westermann, illustrations of Sandrine Courau and Reno Marca - Editions Minerva, 2001

References

External links