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An accessible gastronomy
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Creativity is the engine of Eric Westermann. The menu of his restaurant, Buerehiesel, is constantly changing according to fresh products and seasons. Not a single product, even considered simple, is banned from his kitchen as long as it is flawless. At Buerehiesel, Eric Westermann also endeavors to propose more accessible gastronomy. His first star at the Michelin Guide in 2008 has not changed his philosophy.
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