Antoine Westermann
Antoine Westermann | |
|---|---|
| Born | April 4, 1946 Wissembourg, Alsace, France |
| Occupation | Chef |
| Known for | Le Buerehiesel, Le Coq Rico |
Antoine Westermann (born on 4 April 1946 in Wissembourg, Alsace, France) is a distinguished French chef best known for his extensive tenure at Le Buerehiesel in Strasbourg. He earned and upheld 3 Michelin Guide stars there, retaining at least one star for more than three decades until he chose to surrender them in 2007.
Early life
Motivated by his father’s encouragement, Westermann resolved to pursue a culinary career at the age of eight. He completed his training at L'Ecole Hôteliere in Strasbourg and gained practical experience through an apprenticeship at Buffet de la Gare. Upon receiving his professional certification in 1969, his father supported the acquisition of a farmhouse located in Strasbourg’s Parc de l'Orangerie, which Westermann converted into the restaurant Le Buerehiesel—a term meaning "little farmhouse" in Alsatian.
1969–2007: Le Buerehiesel
Acting as both proprietor and head chef for 38 years, Westermann guided the establishment to earn its inaugural Michelin star in 1975, followed by a second star in 1983.
1994
By 1994, Le Buerehiesel had attained the highest distinction of 3 Michelin stars along with a remarkable 19/20 rating from the Gault & Millau Guide. Westermann was ranked among France’s top culinary talents, joining ranks with renowned chefs such as Joël Robuchon, Michel Bras, Guy Savoy, and Alain Ducasse.
1998–2006: Other Endeavors
Between 1998 and 2006, Westermann collaborated with executive chef Vincent Farges at Fortaleza do Guincho in Cascais, Portugal. This restaurant has consistently held one Michelin star since 2001.
2007
In 2007, Westermann voluntarily gave up his trio of Michelin stars to embark on new gastronomic projects. His son, Eric Westermann, succeeded him as head of Le Buerehiesel, securing one Michelin star in 2008.
2003–2017: Mon Vieil Ami
Honoring his mother’s culinary influence, Westermann opened the vegetable-centric bistro Mon Vieil Ami in 2003. This establishment was notable as Paris’s first table d'hôte and operated until its closure in 2017.
2006–2018: Drouant
From 2006 onward, Westermann led the kitchen at Drouant, a historic venue famous for hosting the prestigious Goncourt and Renaudot literary awards since 1914. In 2018, he sold this restaurant to the Gardinier & Fils group.
2012: Le Coq Rico
Westermann introduced Le Coq Rico in Paris, a pioneering poultry-focused bistro concept aimed at promoting ethically sourced meat production throughout France and the United States. The establishment has been widely praised by food critics as serving the finest roasted chicken in Paris.
In September 2021, the restaurant was renamed Le Coq & Fils – The Poultry House.
2016–2018
Expanding his expertise internationally, Westermann developed the brand of Le Coq Rico in New York City through a partnership with Francis Staub. The New York location earned two stars from The New York Times and was acclaimed for offering the best roasted poultry in NYC.
In August 2018, following his dismissal by his business partner, Westermann continued working closely with farmers to cultivate heritage poultry breeds such as the red turkey of the Ardennes, poultry from Landes de Gascogne, birds from Contre, the Naked Neck breed of Forez, and La Flèche.
He spearheads "Le tour de France des belles volailles", a monthly event dedicated to showcasing traditional poultry varieties alongside seasonal menus. Furthermore, he acts as an ambassador for the Live Stock Conservancy, an organization focused on preserving historic American livestock breeds.
France
- 1969–2007: Le Buerehiesel – awarded 3 Michelin stars in Strasbourg
- 2003–2016: Mon Vieil Ami, located in Paris
- 2006–2018: Drouant by Antoine Westermann, situated in Paris
- 2012–Present: Le Coq & Fils, The Poultry House (previously known as Le Coq Rico)
- 2013–2017: La Dégustation, positioned in Paris’ Montmartre neighborhood
United States
- 2002–2005: Café 15 at Sofitel Lafayette Square Hotel, Washington, D.C.
- 2006–2013: Le Café du Parc, on Pennsylvania Avenue, Washington, D.C.
- 2016–2018: Le Coq Rico in New York City
Portugal
Culinary Approach
Antoine Westermann’s culinary technique reinterprets classic Alsatian dishes, crafting unique specialties such as "Beer Brioche," "Oyster Soup," and Pâté en Croûte. His cooking extends beyond Alsace, incorporating influences from the Mediterranean regions of South-Eastern France. A strong commitment to ethically sourced meat is central to his philosophy.
At Le Coq Rico, the menu highlights a variety of poultry breeds including chickens, roosters, guinea fowl, and ducks. Westermann’s goal is to revive heritage poultry varieties and prepare them following French, European, and American culinary traditions.
Signature Dishes
- Young Hen prepared in a traditional Baeckeoffe
- Terrine of Young Fatted Hen with Fennel and Foie Gras
- Frog Legs accompanied by Schniederspaetle
- Daube featuring warm vegetables paired with a salad of white haricots and matured vinegar
- Brioche infused with Beer
Publications
- Le Coq Rico, La Cuisine des Belles Volailles by Antoine Westermann, photography by Marie-Pierre Morel, illustrations by Shane & Christophe Meyer – Editions Marabout, 2013
- La Cuisine de Monsieur Momo authored by Maurice Joyant and Henri de Toulouse-Lautrec, recipes contributed by Westermann – Editions Menu Fretin, 2011
- Cuisine-moi des Étoiles co-written by Jean Orizet and Antoine Westermann – Editions Le Cherche midi, 2009
- La Cuisine Ménagère d'un Grand Chef authored by Antoine Westermann – Editions Minerva, 1999
- L'Alsace des Saveurs Retrouvées written by Antoine Westermann – Editions Albin Michel, 1998
- Additional Chef-Related Books
- Burger de Chefs by Thérèse Rocher, photography by Delphine Amar-Constantini – Éditions Larousse, 2014 (pages 192–194 include Poultry Burger and Strass'Burger)
- Le Nouvel Art Culinaire Français – Editions Flammarion, 2012
- Les 100 Mots de la Gastronomie by Alain Bauer & Laurent Plantier – Editions Que sais-je?, 2010
- Trois Étoiles au Michelin: Une Histoire de la Haute Gastronomie Française et Européenne authored by Jean-François Mesplède with a preface by Alain Ducasse – Editions Gründ, 2004
- La Haute Cuisine Française, les Recettes Emblématiques des Grands Chefs du Monde by Nicolas de Rabaudy with a preface by Antoine Westermann – Editions Minerva, 2001