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The taste of the chef
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Although he is not an oenologist by profession, Eric Westermann knows what he is talking about when it comes to wines. The Strasbourg chef loves to go directly to the winegrowers and taste the Alsace AOC wines and the Grands Crus AOC, which he will then offer on the menu of the Buerehiesel, his restaurant in the Parc de l’Orangerie. He collaborates with Mélanie Pfister, the owner of the Pfister vineyard in Dahlenheim, with whom he shares the same respect for the environment. Domaine Mélanie Pfister produces organic wines and the Buerehiesel restaurant has been awarded its first Michelin star.
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