Antoine Westermann

Education

Antoine Westermann intended to become a cook because he grew up in Alsace which cuisine is distinguished by its know-how, taste and thousands of flavours and recipes. His mother and his father both love above all cooking and sharing good food with friends around the table. He studied at the culinary school in Strasbourg and then started to work during seven years in a famous restaurant of Strasbourg, which was well known for its good home French cooking named in France: "cuisine bourgeoise". He had strong support from his father, who decided in 1969 to take a mortgage out on the family house to offer him his first restaurant in Strasbourg: Le Buerehiesel !.

Alsace

Antoine Westermann was 23 years old when he became the owner and the chef of his first restaurant, an old farmer house from the 17th century placed near the European Parliament in Strasbourg. The Michelin Guide give him his first star in 1975, then a second star in 1983. And he received the third star in 1994, at 48 years old. That same year the French Gault & Millau Guide give him a note of 19/20. At that time he was one of the best French chefs of his generation with Michel Bras, Bernard Loiseau, Guy Savoy and Alain Ducasse.

Abroad

Always looking for culinary inspiration, Antoine Westermann was during more than 15 years chef and cook consultant in several cities in the world (Lisbon, Funchal, Vienna and Washington D.C.). This includes the role of recruitment, learning and management of the cook teams. In 2014 he decided to stop all those activities aboard and open a new restaurant in Manhattan as owner and chef, in partnership with another Alsacien, Francis Staub, who is the owner of the French "Cocotte from Staub" made in cast iron and ceramic. The New York location is Westermann’s ode to the unique terroir of America expressed through the flavors of wild and noble birds.

Paris

In 2003 he opened his first bistro in Paris: "Mon vieil ami" ("My best old friend" in French) on the Ile Saint Louis near Notre Dame. Then he moved to Paris. And in 2007 he takes over the well known restaurant "Le Drouant" in the Opera Garnier district, where deliberates the French literature jury of the Goncourt prize (since 1914). In 2012, he opened a third restaurant in the district of Montmartre "Le Coq Rico": the Bistro of Beautiful Birds. And two years later a champagne bar and delicatessen "La Dégustation".

France

United States

Portugal

Cooking style

With three Michelin stars, Antoine Westermann is self-taught and completely immersed in the same Alsatian cuisine on which he bases his current personal culinary style. Over the years, Westermann has revisited the Alsatian culinary tradition in his own way, and many emblematic dishes have emerged, becoming part of his three-star repertoire: “Truffle Foie Gras Crusted Pâté”, “Young Hen in a Baekeoffe”, “Frog's Legs with Schniederspaetle”, “Beer Brioche”, “Young Fatted Hen Terrine with Fennel & Foie Gras”. Naturally curious, his first love outside of Alsace would be the cuisine of Southwestern France. Some have said he is the most Mediterranean of the Alsatian chefs. As early as 1994, he would be listed among the five top chefs in France, along with Alain Ducasse, Bernard Loiseau and Michel Bras. His preferred cuisine is generous, festive and elegant.

Recipes

Books