Antoine Westermann

Antoine Westermann is a French chef born in 1949 in the Alsatian town of Wissembourg, on the northeast border of France.
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. 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".
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" while Westermann was named one of France's top chefs along with Joël Robuchon, Michel Bras, Guy Savoy and Alain Ducasse.
1998-2006: Other Endeavors
From 1998 to 2006 Westermann worked at Fortaleza do Guincho in Cascais, Portugal, alongside executive chef Vincent Farges. The restaurant has retained one Michelin star since 2001.
2007
In 2007, Westermann gave up his 3 stars to turn to new culinary adventures. His son, Eric Westermann took over Le Buerehiesel and won 1 Michelin star in 2008.
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. The restaurant became the first table d'hôte in Paris, an otherwise traditional Alsatian format that ran until its closing in 2017.
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.
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.
On 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.
Restaurants
France
1969-2007: Le Buerehiesel - 3 stars Michelin Guide in Strasbourg
2003-2016: Mon Vieil Ami in Paris
2006-2018: Drouant by Antoine Westermann in Paris
2012 - Today: Le Coq & Fils, The Poultry House - formerly Le Coq Rico
2013-2017: La Dégustation in Paris - an ode to the art of French appetizing in the Montmartre neighborhood of Paris.
United States
2002-2005: Restaurant Café 15 at the Sofitel Lafayette Square Hotel in Washington, D.C.
2006-2013: Le Café du Parc - Pennsylvania Avenue in Washington, D.C.
2016-2018: Le Coq Rico - New York
Portugal
1999-2016: Fortaleza do Guincho in Cascais
2007-2012: Uva Restaurant at The Vine Hotel in Funchal
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.
Recipes
Young Hen in a Baeckeoffe
Recipe of Young Fatted Hen Terrine with Fennel & Foie Gras
Recipe of Frog's Legs with Schniederspaetle
Daube of Warm Vegetables with a Salad of White Haricots with Aged Vinegar
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 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 - Editions Le Cherche midi, 2009
La Cuisine Ménagère d'un Grand Chef by Antoine Westermann - Editions Minerva, 1999
L'Alsace des Saveurs Retrouvées 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 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
Official Twitter
Official Facebook Le Coq Rico
The French Wikipedia of Antoine Westermann
1946 births
French chefs
French cuisine
Living people
Head chefs of Michelin starred restaurants