Antoine Westermann Explained

Antoine Westermann
Birth Date:4 April 1946
Birth Place:Alsace, France
Style:French cuisine
Education:Culinary school in Strasbourg, France
Ratings:Michelin stars
Restaurants:Le Coq Rico, New York City
Drouant by Antoine Westermann, Paris
Mon Vieil Ami, Paris
Le Coq Rico, Paris
La Dégustation, Paris
Awards:• 1994 : Three stars Michelin Guide
19/20 au Gault et Millau
• 1983 : 2 stars Michelin Guide
• 1975 : 1-star Michelin Guide
Website:http://en.antoinewestermann.com/index

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

He conducts the "Le tour de France des belles volailles" – a monthly event with an old breed in addition to the menu.[27] He is the ambassador of the Live Stock Conservancy, an organization that manages the reintroduction and enhancement of ancient American breeds.[28] [29]

Restaurants

France

United States

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.[39]

The menu at Le Coq Rico has multiple breeds of chicken, rooster, guinea fowl, and duck.[40]

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

Recipes

Books

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

External links

Notes and References

  1. http://www.ipreferparis.net/2013/03/index.html
  2. http://www.myfrenchlife.org/2013/09/23/antoine-westermann-lives-his-dream-as-a-french-chef/
  3. http://www.myfrenchlife.org/2013/09/23/antoine-westermann-lives-his-dream-as-a-french-chef/
  4. http://worldgourmetsummit.com/wgs1999/chefs.html
  5. Liste des restaurants deux et trois étoiles du Guide Michelin|la troisième étoile au guide Michelin
  6. http://www.relaischateaux.com/en/search-book/hotel-restaurant/guincho/#.VSvv2vmsWSo
  7. http://www.portugal-live.net/thevine/fr/restaurants.html
  8. Web site: Sintra/Cascais: Westermann sur un air de Guincho. 24 December 2012.
  9. https://www.atabula.com/2017/09/20/chefs-ont-rendu-leurs-etoiles-michelin/
  10. http://www.gillespudlowski.com/759/restaurants/connaissez-vous-eric
  11. https://www.nytimes.com/2009/11/19/nyregion/19paris.html
  12. http://www.gourmetsandco.com/restaurants/16721-mon-vieil-ami
  13. Web site: MERCREDI – la Bouchée à la Reine de Drouant. 23 March 2015.
  14. Web site: 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
  16. Web site: Les vingt meilleures tables de 2012 à Paris. Emmanuel. Rubin. 2012-12-18. Le Figaro. 2019-02-01.
  17. Web site: Les meilleurs poulets rôtis de Paris. Emmanuel. Robin. 2018-11-14. Le Figaro. 2019-02-01.
  18. Web site: Un poulet rôti? Notre top 5 à Paris. François-Régis. Gaudry. 2018-10-21. LExpress.fr. fr. 2019-02-01.
  19. Web site: Le Coq Rico Restaurants in Flatiron, New York. Christina. Izzo. Time Out New York. 7 June 2016 . en. 2019-02-01.
  20. News: Restaurant Debuts That Stand Out Above the Rest. Fabricant. Florence. 2015-09-08. The New York Times. 2019-02-01. en-US. 0362-4331.
  21. News: Poultry Has a Pedigree at Le Coq Rico. Wells. Pete. 2016-06-14. The New York Times. 2019-02-01. en-US. 0362-4331.
  22. Web site: Best Roast Chicken NYC. 2016-11-01. The New Potato. en-US. 2019-02-01.
  23. Web site: La destinée du coq Rico n'est plus entre les mains d'Antoine Westermann. 2018-08-21. Food & Sens. fr-FR. 2019-02-01.
  24. Web site: Antoine Westermann, à propos de son éviction du Coq Rico à New York: " J'ai été trahi par Francis Staub ". 2018-08-21. Atabula. fr-FR. 2019-02-01.
  25. Web site: Thanksgiving au Coq Rico. Lung. Wai-Ming. orgyness.com. November 2018 . fr-FR. 2019-02-01.
  26. Web site: Tendance : le poulet donne des ailes aux chefs. Vanessa. Zocchetti. Le Parsien. 5 October 2018.
  27. Web site: Le Tour de France des belles volailles au Coq Rico - Sortiraparis.com. Manon. C. www.sortiraparis.com. fr. 2019-02-01.
  28. Web site: The Livestock Conservancy. livestockconservancy.org. 2019-02-01.
  29. https://www.esquire.com/food-drink/food/recipes/a44776/le-coq-rico-chicken-recipe/
  30. http://www.gillespudlowski.com/critiques/antoine-westermann
  31. http://www.bestrestaurantsparis.com/en/restaurant-paris/mon-vieil-ami.html
  32. http://www.chateauxhotels.co.uk//Drouant-par-Antoine-Westermann-2076?origin=&lat=&lng=&keywords=Drouant+par+Antoine+Westermann&check_in=Arrival&check_out=Departure&rooms=1&nbpers=2&nbchildren=0&child1=0&child2=0&child3=0&child4=0&child5=0&child6=0
  33. http://www.lexpress.fr/styles/saveurs/restaurant/le-coq-rico-bistrotisserie-chic-d-antoine-westermann-paris-18e_1080097.html "Le Coq Rico, bistrôtisserie chic d'Antoine Westermann"
  34. https://altitude-community.aircanada.com/en/lists/paris/best-champagne-bars-in-paris?linkId=12196240#loggedin=false
  35. http://foodarts.com/recipes/recipes/17708/panfried-frogs-legs-homemade-alsatian-ravioli-filled-with-onion-compote-chervil-sauce
  36. http://www.washingtonian.com/blogs/bestbites/new-restaurants/the-willard-unveils-cafe-du-parc.php
  37. http://www.relaischateaux.com/en/search-book/hotel-restaurant/guincho/#.VRQMe-EVgdE
  38. http://www.portugal-live.net/thevine/restaurants.html
  39. News: A French Chef Is Making Sure Leftovers Don't Get Left Behind. Moskin. Julia. 2016-07-26. The New York Times. 2019-02-01. en-US. 0362-4331.
  40. News: Pete . Wells . Poultry Has a Pedigree . The New York Times . June 15, 2016 . D5 . February 27, 2023.
  41. http://foodandsens.com/made-by-f-and-s/antoine-westermann-de-drouant-au-coq-rico-de-la-place-gallion-a-la-rue-lepic-histoire-dun-grand-chef-de-cuisine-litteraire-et-de-plume/
  42. http://www.coeur-gourmand.com/fr/Poulette-pattes-noires-au-jus-de-truffes-comme-un-baeckeoffe-14.html
  43. http://www.julienbinz.com/Recette-Les-cuisses-de-grenouilles-et-Schniederspaetle_a384.html
  44. Daube of Warm Vegetables with a Salad of White Haricots with Aged Vinegar
  45. Web site: Le Coq Rico : la cuisine des belles volailles. franceculture.fr. 8 June 2015.
  46. http://www.lemonde.fr/livres/article/2011/09/28/la-cuisine-de-monsieur-momo-de-maurice-joyant_1578937_3260.html
  47. http://www.julienbinz.com/Livre-Antoine-Westermann-Cuisine-moi-des-etoiles_a383.html
  48. Web site: La cuisine ménagère d'un grand chef. Fnac.com. 8 June 2015.
  49. http://www.miam-miam.fr/francais/biblio/alsacesaveur.htm
  50. Web site: Burgers de chefs. AuteurThérèse Rocher. Editions Larousse. 8 June 2015. https://web.archive.org/web/20150518101057/http://www.editions-larousse.fr/burgers-de-chefs-9782035904614. 18 May 2015. dead.
  51. Web site: Le Nouvel Art Culinaire Français . librairiegourmande.fr. 8 June 2015.
  52. http://www.antoinewestermann.com/blog/12/Jus-reduit-le-point-de-vue-du-chef
  53. Book: Trois étoiles au Michelin : une histoire de la haute gastronomie française et européenne - Mesplède Jean-François - Librairie Mollat Bordeaux. Auteur : Mesplède Jean-François. Mollat.com. 8 June 2015.
  54. Web site: Rechercher - haute cuisine francais.... livre-rare-book.com. 8 June 2015.

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