The art of presentation on a plate must be a delight to the eye. The textures and colours must appeal to the eye and convey the meaning of the dish itself. The products used by Eric Westermann, the owner and chef of the gastronomic restaurant Buerehiesel in Strasbourg, are always local and in season. When visiting his small producers, he requires a “coup de cœur”. Indeed, if these products appeal to him, then he can work on them with passion. Eric Westermann claims the art of focusing on the essentials and creating unique experiences where the product remains king.