Antoine Westermann

Antoine Westermann

Chef Antoine Westermann
Born (1946-04-04) 4 April 1946
Alsace, France
Education Culinary school in Strasbourg, France
Website

Culinary career

Cooking style French cuisine

Antoine Westermann (born in 1946 in the north of Alsace) is a French chef.

He is a three-star chef of the Michelin Guide for his restaurant "Le Buerehiesel" (which means "the farmer house" in Alsacien) in Strasbourg, France.[1] He cooked there until 2007 before changing course.

Today Westermann is the chef and the owner of four restaurants in Paris: "The Drouant by Antoine Westermann",[2] "Mon Vieil Ami",[3] "Le Coq Rico",[4] and "La Dégustation".[5] In addition he opened a new restaurant in march 2016 in New York City in the Flatiron District of Manhattan.[6][7]

Biography

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.[8] 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 !.[9]

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.[10] 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,[11] Funchal,[12] Vienna[13] and Washington D.C.[14]). 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.[15] 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.[16] 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".

Restaurants

France

Drouant by Antoine Westermann in Paris - France

United States

Le Coq Rico in NYC - The Gabay Building

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

Chefs books

References

  1. Post of Richard Nahem on "I prefer Paris!" : "Parisian of the Month: Antoine Westermann" 2013 March 27
  2. Antoine Westermann. "DROUANT par Antoine Westermann". drouant.com. Retrieved 8 June 2015.
  3. Antoine Westermann. "MON VIEIL AMI par Antoine Westermann". mon-vieil-ami.com. Retrieved 8 June 2015.
  4. Antoine Westermann. "LE COQ RICO par Antoine Westermann". lecoqrico.com. Retrieved 8 June 2015.
  5. "ladegustation.com - This domain is pending ICANN verification". ladegustation.com. Retrieved 8 June 2015.
  6. Post in the New York Times (March, 9th 2016)
  7. Post in grunStreet.com by Alan Sytsma
  8. Post of Judy MacMahon on "My French life"
  9. Post by Judy MacMahon on My French life.org (September 23, 2013)
  10. Post in World Goumets Summit : Master Chefs
  11. Post on "Relais & Châteaux"
  12. Post in Portugal Live
  13. Post of Gilles Pudlowski, food critic
  14. Post in Americain Food Arts
  15. "Cocottes". staub.fr. Retrieved 8 June 2015.
  16. Post on the New York Times by Scott Sayare and David W. Chen (November 18, 2009)
  17. Post by Gilles Pudlowski, food critic
  18. Post on Best restaurant Paris
  19. Post on "Châteaux & Hôtels Collection"
  20. "Le Coq Rico, bistrôtisserie chic d'Antoine Westermann" by François-Régis Gaudry, culinary critic, L'Express 10/07/2013
  21. Post on Altitude Community - Air Canada : "Best champagne bars in Paris"
  22. Article sur le site américain Food Arts
  23. Article on the Washingtonian website
  24. Post on "TimeOut NYC" website
  25. Post on the NYC-Times Website by Florence Fabricant: Restaurant Debuts That Stand Out Above the Rest - 2015/09/09
  26. Post on the "Relais & Châteaux" website
  27. Post on "Portugal Live" website
  28. On the website of Coeur Gourmand
  29. On the blog of Julien Binz,culynary critic
  30. [Daube of Warm Vegetables with a Salad of White Haricots with Aged Vinegar] Post in Food Arts
  31. "Le Coq Rico : la cuisine des belles volailles". franceculture.fr. Retrieved 8 June 2015.
  32. Post in Le Monde by Jean-Claude Ribaut 28/09/2011
  33. Post by Julien Binz, culinary critic
  34. "La cuisine ménagère d'un grand chef". Fnac.com. Retrieved 8 June 2015.
  35. Post on "Miam Miam"
  36. AuteurThérèse Rocher. "Burgers de chefs". Editions Larousse. Retrieved 8 June 2015.
  37. COLLECTIF. "LE NOUVEL ART CULINAIRE FRANÇAIS". librairiegourmande.fr. Retrieved 8 June 2015.
  38. Extrait du livre : "Je suis un réductionniste !"
  39. Auteur : Mesplède Jean-François. "Trois étoiles au Michelin : une histoire de la haute gastronomie française et européenne - Mesplède Jean-François - Librairie Mollat Bordeaux". Mollat.com. Retrieved 8 June 2015.
  40. "Rechercher - haute cuisine francais...". livre-rare-book.com. Retrieved 8 June 2015.

External links

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