Antoine Westermann facts for kids
Chef Antoine Westermann
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| Born | 4 April 1946 Alsace, France |
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| Cooking style | French cuisine |
| Education | Culinary school in Strasbourg, France |
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Rating(s)
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Current restaurant(s)
Le Coq Rico, New York City
Drouant by Antoine Westermann, Paris |
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Award(s) won
• 1994 : Three stars Michelin Guide
19/20 au Gault et Millau • 1983 : 2 stars Michelin Guide • 1975 : 1-star Michelin Guide |
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| Official website | |
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Antoine Westermann (born April 4, 1946, in Wissembourg, Alsace, France) is a very famous French chef. He is known for his amazing cooking and for focusing on high-quality poultry.
He once had three Michelin Guide stars for his Strasbourg restaurant Le Buerehiesel. He kept these top ratings for over 31 years! In 2007, he actually asked the Michelin Guide to remove his stars so he could try new things in the cooking world.
Contents
About Antoine Westermann
His Early Life
Antoine Westermann decided he wanted to be a chef when he was only 8 years old. His father encouraged him a lot. He went to a special cooking school called L'Ecole Hôteliere in Strasbourg. While studying, he also worked as an apprentice at a nearby restaurant.
In 1969, when Antoine was 23, his father helped him buy an old farmhouse. It was in the middle of a park in Strasbourg. Antoine turned this farmhouse into his very own restaurant. He named it Le Buerehiesel, which means "little farmhouse" in the local language.
Success at Le Buerehiesel
Antoine Westermann was the head chef and owner of Le Buerehiesel for 38 years. The restaurant quickly became very popular.
- In 1975, it earned its first Michelin star. Michelin stars are like special awards for restaurants that have amazing food.
- In 1983, it got a second star.
- By 1994, Le Buerehiesel was awarded three Michelin stars, which is the highest honor! It also got a super high rating from another famous food guide, the "Gault & Millau Guide." Antoine Westermann was named one of France's best chefs.
New Cooking Adventures
In 2007, Antoine Westermann decided to try new culinary adventures. He gave up his three Michelin stars at Le Buerehiesel. His son, Eric Westermann, took over the restaurant and earned one Michelin star there in 2008.
Antoine then opened new restaurants with different ideas:
- Mon Vieil Ami (My Old Friend): Opened in 2003, this restaurant focused a lot on vegetables. It was a special kind of restaurant in Paris where everyone ate together at a big table. It closed in 2017.
- Drouant: From 2006 to 2018, Antoine worked at Drouant. This restaurant is famous because important French literary prizes have been announced there since 1914.
- Le Coq Rico: In 2012, Antoine created Le Coq Rico in Paris. This restaurant is all about poultry, like chicken, duck, and guinea fowl. It quickly became known for having the best roasted chicken in Paris! In 2021, its name changed to Le Coq & Fils - The Poultry House.
Passion for Poultry
Antoine Westermann is very passionate about finding and cooking different kinds of poultry. He wants to help farmers raise old and special breeds of chickens and other birds. He also believes in ethical sourcing, which means getting meat from animals that have been raised well.
He even brought his Le Coq Rico idea to New York City in 2016. It also got great reviews there. Antoine works with groups like the The Livestock Conservancy to help bring back old American poultry breeds. He even hosts a monthly event called "Le tour de France des belles volailles" (The Tour of France's Beautiful Poultry) to feature different old breeds.
His Restaurants
In France
- 1969–2007: Le Buerehiesel in Strasbourg (earned 3 Michelin stars)
- 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 (a place to enjoy French appetizers)
In the United States
- 2002–2005: Restaurant Café 15 in Washington, D.C.
- 2006–2013: Le Café du Parc in Washington, D.C.
- 2016–2018: Le Coq Rico in New York
In Portugal
Cooking Style
Chef Westermann's cooking style is all about taking traditional recipes from his home region of Alsace and making them new and exciting. Some of his special dishes include "Beer Brioche" and "Oyster Soup." He also uses flavors from the Mediterranean region in his cooking.
As mentioned, he strongly believes in getting meat from animals that are raised in a good, ethical way. At Le Coq Rico, you can find many different kinds of poultry on the menu, like various types of chicken, rooster, guinea fowl, and duck.
Famous Recipes
- Young Hen in a Baeckeoffe (a traditional Alsatian stew)
- Young Fatted Hen Terrine with Fennel & Foie Gras
- Frog's Legs with Schniederspaetle (a type of pasta)
- Warm Vegetable Daube (a slow-cooked stew) with a White Bean Salad
- Beer Brioche (a type of sweet bread)
Books by Antoine Westermann
Antoine Westermann has also written several cookbooks, sharing his recipes and cooking philosophy:
- Le Coq Rico, La Cuisine des Belles Volailles (The Cuisine of Beautiful Poultry)
- La Cuisine de Monsieur Momo (Mr. Momo's Cuisine)
- Cuisine-moi des Étoiles (Cook Me Stars)
- La Cuisine Ménagère d'un Grand Chef (The Home Cooking of a Great Chef)
- L'Alsace des Saveurs Retrouvées (Alsace of Rediscovered Flavors)
He has also contributed to other chefs' books, sharing his knowledge and recipes.
Images for kids
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Chef Antoine Westermann
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Drouant by Antoine Westermann in Paris, France
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Le Coq Rico in Paris (Montmartre)
