Antoine Westermann

Antoine Westermann decided to become a chef at age 8, encouraged by his father.[2] 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".[3]

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.

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"[4] while Westermann was named one of France's top chefs along with Joël Robuchon, Michel Bras, Guy Savoy and Alain Ducasse.[5]

From 1998 to 2006 Westermann worked at Fortaleza do Guincho in Cascais, Portugal, alongside executive chef Vincent Farges.[6] The restaurant has retained one Michelin star since 2001.[7][8]

In 2007, Westermann gave up his 3 stars to turn to new culinary adventures.[9] His son, Eric Westermann took over Le Buerehiesel and won 1 Michelin star in 2008.[10]

In homage to his mother's cuisine, Westermann opened the vegetable-centric bistro Mon Vieil Ami (meaning "My Old Friend") in 2003.[11] The restaurant became the first table d'hôte in Paris, an otherwise traditional Alsatian format that ran until its closing in 2017.[12]

In 2006, Westermann worked at Drouant, where the Goncourt and Renaudot prizes have taken place since 1914.[13] Westermann sold Drouant to restaurateurs Gardinier & Fils in 2018.[14]

Westermann hopes to expand the market for ethically labeled meat production throughout France and the United States.[15]

He created the brand and the first concept of a mono-maniac bistro around poultry, Le Coq Rico, in Paris.[16] The restaurant is recognized as the best roasted chicken in Paris by several food critics.[17][18]

On September 2021, Le Coq Rico became Le Coq & Fils - The Poultry House

He later developed his savoir-faire in New York and branded Le Coq Rico in financial association with Francis Staub.[19][20] It received 2 stars from The New York Times[21] and Best Roasted Poultry from NYC. [22]

In August 2018, he was fired from office by his partner.[23][24] He works with farmers on the development of old breeds, such as the red turkey of the Ardennes,[25] the Landes poultry, the poultry of Contre, the Naked Neck of Forez, La Flèche.[26][27]

He conducts the "Le tour de France des belles volailles" - a monthly event with an old breed in addition to the menu.[28] He is the ambassador of the Live Stock Conservancy, an organization that manages the reintroduction and enhancement of ancient American breeds.[29][30]

Drouant by Antoine Westermann in Paris - France

• 1969-2007: Le Buerehiesel - 3 stars Michelin Guide in Strasbourg[31]
• 2003-2016: Mon Vieil Ami in Paris[32]
• 2006-2018: Drouant by Antoine Westermann in Paris[33]
• 2012 - Today: Le Coq & Fils, The Poultry House - formerly Le Coq Rico[34]
• 2013-2017: La Dégustation in Paris - an ode to the art of French appetizing in the Montmartre neighborhood of Paris.[35]

Le Coq Rico in Paris (Montmartre)

• 2002-2005: Restaurant Café 15 at the Sofitel Lafayette Square Hotel in Washington, D.C.[36]
• 2006-2013: Le Café du Parc - Pennsylvania Avenue in Washington, D.C.[37]
• 2016-2018: Le Coq Rico - New York

• 1999-2016: Fortaleza do Guincho in Cascais[38]
• 2007-2012: Uva Restaurant at The Vine Hotel in Funchal[39]

• Young Hen in a Baeckeoffe
• Recipe of Young Fatted Hen Terrine with Fennel & Foie Gras[42]
• Recipe of Frog's Legs with Schniederspaetle[43]
• Daube of Warm Vegetables with a Salad of White Haricots with Aged Vinegar[44]
• Beer Brioche