|
|
 WHAT DOES HE DO? |
|
|
| |
|
|
Antoine Westermann is known for his inventive and tasty cooking, inspired by his childhood memories of food in Alsace.
|
|
Today, his cooking combines the traditions of Alsace with those of the rest of the world, with a predominant emphasis on vegetables.
|
He is constantly researching, committed to innovation with flavors and the enhancement of the products he uses, and this has taken him into new techniques as well as new cooking and restaurant cultures.
|
Apart from the Haute Cuisine that has earned him three stars, he expresses his creativity in recipes for his two sandwich bars in Strasbourg, and by his generous vegetable cookery for his Paris restaurant on the Ile Saint Louis, "Mon Vieil Ami". Priority also goes to the Franco-Portuguese touch at his Portuguese restaurant, "Fortaleza do Guincho". At Drouant, in which he revisits appetizers “à la française”, putting the spotlight on quality products, he continues to give the place of honor to vegetables.
|
|
| HIS PATH |
|
|
| |
|
|
|
Born on 4 April 1946 in Wissembourg in Alsace (France).
2 children :
Jean Westermann, director of "Secrets de Table
Eric Westermann, with him at the "Buerehiesel
|
 |
Training
|
| |
|
| 1960 - 1963 : |
Apprenticeship at the "Buffet de la Gare" in Strasbourg, as part of his training at the hotel management college in Strasbourg
|
| 1963 - 1964 : |
Foie Gras Feyel - Strasbourg
|
| 1964 - 1965 : |
Hôtel Hermitage - Vittel
Hôtel Ecrevisse - Brumath
|
| 1965 - 1966 : |
Military service : Chef for General Deboisredon, military governor of Strasbourg.
|
| 1966 - 1967 : |
Hôtel Erbprinz - Ettlingen, Allemagne
|
| 1968 - 1969 : |
Restaurant Nicolas à Paris
|
| 1969 - 1970 : |
Foie Gras Artzner
|
| 15 fév 1970 : |
Acquired the "Buerehiesel", at the age of 24. |
| |
Recognition - chef's hats and stars
|
| |
|
1975 :
|
First Michelin star at the age of 29
|
1976 :
|
Gault Millau Golden Key |
1983 :
|
Three Gault Millau chef's hats, 2 stars at Bottin Gourmand |
1984 :
|
Second Michelin star at the age of 38 |
1985 :
|
Listed in Chaîne des Relais et Châteaux
|
1988 :
|
Four points in the Champérard guide
|
1991 :
|
19/20 and four Gault Millau chef's hats
|
| 1994 : |
Third Michelin star at the age of 48, Four stars in the Bottin Gourmand |
| |
Territories of culinary expressions
|
| |
|
Depuis 1970 :
|
Restaurant « Buerehiesel » - Strasbourg
|
Depuis 1996 :
|
Consultant « Groupe Système U » - Créteil
|
Depuis 1999 :
|
Restaurant « Fortaleza do Guincho » - Caiscais, Portugal
|
2001 – 2005 :
|
Restaurant « Café 15 » - Washington DC, Etats-Unis
|
Depuis 2002 :
|
Sandwicherie « Secrets de Table » - Strasbourg
|
Depuis 2003 :
|
Bistrot « Mon Vieil Ami » - Paris, L’Ile Saint Louis
|
Depuis 2003 :
|
Sandwicherie « Secrets de Table » - Galeries Lafayette, Strasbourg
|
| Janvier 2006 |
Restaurant « Drouant » - Paris, Quartier de l’Opéra |
|
|
Drouant 16-18, place Gaillon. F-75002 Paris Tél : +33 1 42 65 15 16 - Fax : + 33 1 49 24 02 15 - E-mail : reservations@drouant.com
SAS Drouant au capital de 800.000 euros, TVA Intracommunautaire : FR 30342355492 , RCS : Paris 342355492
|
|
Back to home page
Version française
What does he do?
