Antoine Westermann

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Antoine Westermann (4 April 1946, Wissembourg, Alsace, France) is a French chef.[1]

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.[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]

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

1998–2006: Other Endeavors

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]

2007

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]

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.[11] The restaurant became the first table d'hôte in Paris, an otherwise traditional Alsatian format that ran until its closing in 2017.[12]

2006–2018: Drouant

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]

2012: Le Coq Rico

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]

In 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.[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]

Restaurants

France

File:Drouant antoine westermann paris france.png
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 neighbourhood of Paris.[35]

United States

File:Le Coq Rico.png
Le Coq Rico in Paris (Montmartre)

Portugal

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.[40]

The menu at Le Coq Rico has multiple breeds of chicken, rooster, guinea fowl, and duck.[27]

Chef Westermann claims to want to reintroduce ancient poultry breeds and cook poultry in French, European, and American regions.[41]

Recipes

Books

  • Le Coq Rico, La Cuisine des Belles Volailles by Antoine Westermann,[45] photos by Marie-Pierre Morel, illustrations by Shane & Christophe Meyer - Editions Marabout, 2013 Template:ISBN
  • La Cuisine de Monsieur Momo[46] by Maurice Joyant and Henri de Toulouse-Lautrec, recipes of Antoine Westermann - Editions Menu Fretin, 2011 Template:ISBN
  • Cuisine-moi des Étoiles by Jean Orizet and Antoine Westermann[47] - Editions Le Cherche midi, 2009 Template:ISBN
  • La Cuisine Ménagère d'un Grand Chef[48] by Antoine Westermann - Editions Minerva, 1999 Template:ISBN
  • L'Alsace des Saveurs Retrouvées[49] by Antoine Westermann - Editions Albin Michel, 1998 Template:ISBN
Chefs books

Burger de Chefs[50] by Thérèse Rocher photos by Delphine Amar-Constantini - Éditions Larousse pages 192 to 194: Poultry Burger and Strass'Burger, 2014 Template:ISBN

  • Le Nouvel Art Culinaire Français[51] - Editions Flammarion, 2012 Template:ISBN
  • Les 100 Mots de la Gastronomie[52] by Alain Bauer & Laurent Plantier - Editions Que sais-je?, 2010 Template:ISBN
  • Trois Étoiles au Michelin: Une Histoire de la Haute Gastronomie Française et Européenne[53] by Jean-François Mesplède, preface by Alain Ducasse - Editions Gründ, 2004 Template:ISBN
  • La Haute Cuisine Française, les Recettes Emblématiques des Grands Chefs du Monde[54] by Nicolas de Rabaudy, preface by Antoine Westermann, illustrations of Sandrine Courau and Reno Marca - Editions Minerva, 2001 Template:ISBN

References

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  1. ^ [1] Post of Richard Nahem on "I prefer Paris!" : "Parisian of the Month: Antoine Westermann" 2013 March 27
  2. ^ [2] Post of Judy MacMahon on "My French life"
  3. ^ [3] Post by Judy MacMahon on My French life.org (September 23, 2013)
  4. ^ [4] Post in World Goumets Summit : Master Chefs
  5. ^ Liste des restaurants deux et trois étoiles du Guide Michelin|la troisième étoile au guide Michelin
  6. ^ [5] Script error: No such module "webarchive". Post on "Relais & Châteaux"
  7. ^ [6] Post in Portugal Live
  8. ^ Page Module:Citation/CS1/styles.css has no content."Sintra/Cascais: Westermann sur un air de Guincho". 24 December 2012.
  9. ^ [7] by Ezéchiel Zérah in Atabula (2017/09): "Ces chefs qui ont « rendu » leurs étoiles Michelin"
  10. ^ [8] by Gilles Pudlowski (2010/07): " Connaissez vous Eric? "
  11. ^ [9] Post on the New York Times by Scott Sayare and David W. Chen (November 18, 2009)
  12. ^ [10] Gourmets&Co
  13. ^ Page Module:Citation/CS1/styles.css has no content."MERCREDI – la Bouchée à la Reine de Drouant". Gourmets&Co. 23 March 2015.
  14. ^ Page Module:Citation/CS1/styles.css has no content."Antoine Westermann revient sur la vente du restaurant Drouant à la famille Gardinier". 14 March 2018.
  15. ^ [Le Coq Rico Captures Essence of a Parisian Poultry Palace] By Florence Fabricant in the NYTIMES (March 8, 2016): "Le Coq Rico Captures Essence of a Parisian Poultry Palace"
  16. ^ Page Module:Citation/CS1/styles.css has no content.Emmanuel, Rubin (2012-12-18). "Les vingt meilleures tables de 2012 à Paris". Le Figaro. Retrieved 2019-02-01.
  17. ^ Page Module:Citation/CS1/styles.css has no content.Emmanuel, Robin (2018-11-14). "Les meilleurs poulets rôtis de Paris". Le Figaro. Retrieved 2019-02-01.
  18. ^ Page Module:Citation/CS1/styles.css has no content.François-Régis, Gaudry (2018-10-21). "Un poulet rôti? Notre top 5 à Paris". LExpress.fr (in français). Retrieved 2019-02-01.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Christina, Izzo (7 June 2016). "Le Coq Rico | Restaurants in Flatiron, New York". Time Out New York. Retrieved 2019-02-01.
  20. ^ Page Module:Citation/CS1/styles.css has no content.Fabricant, Florence (2015-09-08). "Restaurant Debuts That Stand Out Above the Rest". The New York Times. ISSN 0362-4331. Retrieved 2019-02-01.
  21. ^ Page Module:Citation/CS1/styles.css has no content.Wells, Pete (2016-06-14). "Poultry Has a Pedigree at Le Coq Rico". The New York Times. ISSN 0362-4331. Retrieved 2019-02-01.
  22. ^ Page Module:Citation/CS1/styles.css has no content."Best Roast Chicken NYC". The New Potato. 2016-11-01. Retrieved 2019-02-01.
  23. ^ Page Module:Citation/CS1/styles.css has no content."La destinée du coq Rico n'est plus entre les mains d'Antoine Westermann". Food & Sens (in français). 2018-08-21. Retrieved 2019-02-01.
  24. ^ Page Module:Citation/CS1/styles.css has no content."Antoine Westermann, à propos de son éviction du Coq Rico à New York: " J'ai été trahi par Francis Staub "". Atabula (in français). 2018-08-21. Retrieved 2019-02-01.
  25. ^ Page Module:Citation/CS1/styles.css has no content.Lung, Wai-Ming (November 2018). "Thanksgiving au Coq Rico". orgyness.com (in français). Retrieved 2019-02-01.
  26. ^ Page Module:Citation/CS1/styles.css has no content.Vanessa, Zocchetti (5 October 2018). "Tendance : le poulet donne des ailes aux chefs". Le Parsien.
  27. ^ a b Page Module:Citation/CS1/styles.css has no content.Wells, Pete (June 15, 2016). "Poultry Has a Pedigree". The New York Times. p. D5. Retrieved February 27, 2023.
  28. ^ Page Module:Citation/CS1/styles.css has no content.Manon, C. "Le Tour de France des belles volailles au Coq Rico - Sortiraparis.com". www.sortiraparis.com (in français). Retrieved 2019-02-01.
  29. ^ Page Module:Citation/CS1/styles.css has no content."The Livestock Conservancy". livestockconservancy.org. Retrieved 2019-02-01.
  30. ^ [11] Esquire by Jay Cheshes (Jun 8, 2016) : "A Perfect Roast Chicken Made Impossibly Easy : French chef Antoine Westermann introduces the U.S. to the complex art of cooking a simple chicken."
  31. ^ [12] Post by Gilles Pudlowski, food critic
  32. ^ [13] Post on Best restaurant Paris
  33. ^ [14] Script error: No such module "webarchive". Post on "Châteaux & Hôtels Collection"
  34. ^ "Le Coq Rico, bistrôtisserie chic d'Antoine Westermann" by François-Régis Gaudry, culinary critic, L'Express 10/07/2013
  35. ^ [15] Post on Altitude Community - Air Canada : "Best champagne bars in Paris"
  36. ^ [16] Script error: No such module "webarchive". Article sur le site américain Food Arts
  37. ^ [17] Article on the Washingtonian website
  38. ^ [18] Script error: No such module "webarchive". Post on the "Relais & Châteaux" website
  39. ^ [19] Post on "Portugal Live" website
  40. ^ Page Module:Citation/CS1/styles.css has no content.Moskin, Julia (2016-07-26). "A French Chef Is Making Sure Leftovers Don't Get Left Behind". The New York Times. ISSN 0362-4331. Retrieved 2019-02-01.
  41. ^ [20] FoodAndSens.com - 2018/03/21
  42. ^ [21] On the website of Coeur Gourmand
  43. ^ [22] On the blog of Julien Binz, culynary critic
  44. ^ [Daube of Warm Vegetables with a Salad of White Haricots with Aged Vinegar] Post in Food Arts
  45. ^ Page Module:Citation/CS1/styles.css has no content."Le Coq Rico : la cuisine des belles volailles". franceculture.fr. Retrieved 8 June 2015.
  46. ^ [23] Post in Le Monde by Jean-Claude Ribaut 28/09/2011
  47. ^ [24] Post by Julien Binz, culinary critic
  48. ^ Page Module:Citation/CS1/styles.css has no content."La cuisine ménagère d'un grand chef". Fnac.com. Retrieved 8 June 2015.
  49. ^ [25] Post on "Miam Miam"
  50. ^ Page Module:Citation/CS1/styles.css has no content.AuteurThérèse Rocher. "Burgers de chefs". Editions Larousse. Archived from the original on 18 May 2015. Retrieved 8 June 2015.
  51. ^ Page Module:Citation/CS1/styles.css has no content."Le Nouvel Art Culinaire Français". librairiegourmande.fr. Retrieved 8 June 2015.
  52. ^ [26] Script error: No such module "webarchive". Extrait du livre : "Je suis un réductionniste !"
  53. ^ Page Module:Citation/CS1/styles.css has no content.Auteur : Mesplède Jean-François (2004). Trois étoiles au Michelin : une histoire de la haute gastronomie française et européenne - Mesplède Jean-François - Librairie Mollat Bordeaux. Gründ. ISBN 978-2-7000-2468-5. Retrieved 8 June 2015. {{cite book}}: |work= ignored (help)
  54. ^ Page Module:Citation/CS1/styles.css has no content."Rechercher - haute cuisine francais..." livre-rare-book.com. Retrieved 8 June 2015.

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