Chef Eric Westermann's cuisine always favors fresh and high-quality products coming from local distribution channels. At first glance restrictive, these requirements allow him to present flawless and constantly changing dishes. The choice of colors and textures is as important as the content of the plate in high cuisine. Meticulousness is one of Eric Westermann's principles that he enjoys transmitting to the younger generations at his restaurant, Buerehiesel, in Strasbourg.