Heir to the expertise of his father Antoine Westermann, Eric wanted to preserve some of the emblematic recipes of his family restaurant, the Buerehiesel. Particularly the frog legs fried with chervil and served with “schniederspaetle” (ravioli filled with steamed onions) in Isigny cream. A recipe that has been on the menu of the Strasbourg restaurant for 40 years. As a child, Eric Westermann knew how to bone frog legs even before eating them. The chef’s precision: the recipe has never changed, not for lack of creativity, but because it is perfect!