Heir to the expertise of his father Antoine, chef Eric Westermann wanted to keep some of the emblematic recipes of his family restaurant, the Buerehiesel. In particular, the frog legs fried with chervil accompanied by “schniederspaetle” (ravioli stuffed with steamed onions) in Isigny cream. A recipe that has been on the menu of the Strasbourg restaurant for 40 years. As a child, Eric Westermann knew how to bone frog legs before eating them. A clarification from the chef: the recipe has never changed, not for lack of creativity, but because it is perfect!