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For chef Eric Westermann, the art of presentation on a plate is essential. Textures and colors should immediately convey the meaning of the dish. The products used are always local and seasonal. Constantly favoring local food networks, Eric Westermann likes to meet local producers himself and choose what will make his always-changing menu. Though decorated by a Michelin star in 2008, his restaurant Buerehiesel has acquired a reputation as simple cuisine attached to its terroir.
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