The son and grandson of gourmet restaurateurs, chef Eric Westermann has proven that he can carry on the family culinary tradition. Firmly rooted in the Alsatian soil, he also innovates in the conception of his cuisine. He favours short circuits and local products, whether it be meat or vegetables. At the Buerehiesel, his Strasbourg restaurant located in the Parc de l’Orangerie (Orangery Park), he proposes his father’s emblematic dishes and seasonal dishes. His efforts have been rewarded with a Michelin star and three Toques in the Gault & Millau guide.