Antoine Westermann

The Path

Westermann’s trajectory begins with training at L'Ecole Hôteliere in Strasbourg and Buffet de la Gare, where the foundations of his style were laid before a long and disciplined ascent. He established himself as head chef and proprietor at Le Buerehiesel in Strasbourg, France (1969–2007), a formidable span of years that suggests not just endurance but a deep anchoring in place. Over time, his name became associated with a cuisine that was precise yet never stiff, attentive to flavor while remaining grounded in generosity. His path then widened beyond Alsace. He worked alongside executive chef Vincent Farges at Fortaleza do Guincho in Cascais, Portugal (1998–2006), a period that added a different geographic rhythm to his career and broadened the reach of his kitchen language. He continued his rise as chef at Mon Vieil Ami in Paris, France (2003–2017) and at Drouant in Paris, France (2006–2018), carrying forward the same unmistakable focus on accessible excellence. These overlapping chapters in Paris reflect a chef whose presence was felt across the city, in dining rooms where his sensibility could be recognized in the discipline of the plate and the emotional directness of the experience. He went on to bring his touch to Le Coq Rico in Paris, France (2012–2021), and to Le Coq Rico in New York, United States (2016–2018), extending his poultry-led vision across two cities and two distinct dining cultures. Today, Antoine is chef of Le Coq & Fils (since 2012), where the thread that runs through his career remains visible: a devotion to poultry, and to the idea that refinement need not be aloof.

The Work Today

Westermann is the chef at Le Coq & Fils in Paris, France. The restaurant stands as the present-day expression of his long-held priorities, with poultry not simply featured but declared as his specialty and made central to the identity of the house. In that sense, the work today feels like a distillation of the larger career: concise, focused, and built around a single conviction executed with care. If his earlier years established his range and resilience, Le Coq & Fils offers the clearest view yet of his mature voice.

Signature

Antoine's signature dishes include poultry terrine with sage. It is the kind of dish that mirrors his broader approach: composed, deft, and unafraid of understatement, allowing technique and flavor to speak without excess.

In Their Words “I had left Strasbourg and I wanted to relaunch my career as a cook in a different way, because I wanted to forget the world of stars and become accessible to many more people.” “In my cuisine I do not want to surprise, but to share emotion.”

Acclaim

Antoine's honors include Michelin Guide 3-star ranking, Michelin Guide stars, Fooding Award, and Gault & Millau rating of 19/20. These accolades trace the breadth of his recognition, from the most exacting guidebooks to broader culinary praise, and they sit naturally alongside a career defined less by spectacle than by sustained seriousness and feeling.