Chef Eric Westermann is a great nature enthusiast. He likes to seek out suppliers and his sense of taste is never wrong. He favours local products and food circuits. At Buerehiesel, his restaurant in Strasbourg, he continues the family culinary tradition, with innovations and seasonal dishes. Domaine Mélanie Pfister is known for being a precursor in sustainable viticulture. Mélanie insists on a minimum of intervention on the wine in the cellar, on respecting the natural balance of the vines, on preserving the soil, and on a controlled carbon footprint.