Chef Eric Westermann is keen to seek out producers. Nothing delights him more than discovering quality products from Alsace, his region. He is committed to continuing the family culinary traditions yet he is not shy of innovation. The cuisine offered at Buerehiesel, his Strasbourg restaurant, is firmly rooted in the region. Eric Westermann favours local food circuits and seasonal products. His menu includes Muscat Ottonel Kamm from Domaine Mélanie Pfister, perfect as an aperitif, with asparagus or with desserts that are not too sweet.