Eric WESTERMANN
Chef : 1 restaurant
"I'm like Obélix, I fell into cooking when I was a kid," confides the chef. Éric Westermann, Antoine's son, didn't have to go far to be introduced to haute cuisine:"We lived above the restaurant."After passing his general baccalaureate, he decided to take a BTS in cooking at the Lycée Hôtelier in Strasbourg. This was followed by a series of internships in top establishments such as the Hôtel du Palais in Biarritz, with chef Jean-Marie Gautier, and the Crillon, with Christian Constant.
"My first job was at L'Auberge Bretonne, alongside Jacques Thorel, in La Roche-Bernard. I started as a commis and quickly became chef de partie. It was a small place, but I learned a lot. Then I went to Burgundy to work for Jacques Lameloise. It was a different atmosphere there. I was part of a large, highly structured brigade, which made for an interesting contrast," recalls the chef.
He also took part in training courses in butchery and bakery, and even went to Italy to work for the Santini family. In 2001, he returned to Strasbourg and began working with his father at the Buerehiesel, where he moved from position to position as the months went by. In 2006, he took over the reins of the family-run establishment and changed the menu to suit local customers, always offering excellent products at the right price.
F. H.
Its restaurants
