He is firmly anchored in his region, although he earned his stripes in prestigious restaurants among renowned chefs in Paris, Biarritz, or Chagny. Eric Westermann's cuisine combinates innovation and profound attachment to Alsace's terroir. Even when he tries new culinary associations, he always gives prominence to local, high-quality products. A science undoubtedly inherited from his father Antoine, decorated with three stars in the Michelin Guide.