The products used at Buerehiesel are fresh and cooked without delay to keep this freshness. The cuisine of the restaurant consists in promoting the quality of local soil. The courses that leave the kitchen are the last link in a chain initiated by the producers. Discussing with them and shaping his menu from their products, receiving whole game, baking his own bread are various elements that determine Eric Westermann's policy. He endeavors to use both qualitative and seasonal products coming from the shortest local distribution networks possible.