Chef Westermann never stops it’s work and research on cuisine, animals and nature. Le Coq Rico embodies his life time passion, a dream that became reality. A commitment for an always better futur for food.

« I cook, I share, I celebrate. I believe in human kind, and respect animals! » Antoine Westermann

« I cook, I share, I celebrate. I believe in human kind, and respect animals! » Antoine Westermann

Culinary Style
& Influence

Chef Antoine Westermann’s cooking style is rooted in his Alsatian identity. He learned to cook at The Hospitality School of Strasbourg and opened his first restaurant, Le Buerehiesel, at the age of 23. The restaurant received 3 Michelin Stars within a few years.

Chef is conscious of preserving his heritage but also understands the cyclical evolution of cuisine—he is often reinventing and innovating new dishes and concepts.

Chef Antoine Westermann - Le Coq Rico Paris 18ème
Chef Antoine Westermann - Le Coq Rico Paris 18ème

Culinary Style
& Influence

Chef Antoine Westermann’s cooking style is rooted in his Alsatian identity. He learned to cook at The Hospitality School of Strasbourg and opened his first restaurant, Le Buerehiesel, at the age of 23. The restaurant received 3 Michelin Stars within a few years.

Chef is conscious of preserving his heritage but also understands the cyclical evolution of cuisine—he is often reinventing and innovating new dishes and concepts.

Chef Antoine Westermann - Le Coq Rico Paris 18ème

A Rooster in the Kitchen

In the kitchen, Westermann acts as the conductor of a ballet. He trains his team to perform their role in confidence and harmony. He has a calm disposition, and moves as smooth as a feather.

Chef understands that any suggestions from his team is important and always takes time to listen—communication is paramount to the success of his restaurants. If you are interested in working with Chef Westermann, click here to join the flock in Paris.

Chef Antoine Westermann - Le Coq Rico Paris 18ème

A Rooster in the Kitchen

In the kitchen, Westermann acts as the conductor of a ballet. He trains his team to perform their role in confidence and harmony. He has a calm disposition, and moves as smooth as a feather.

Chef understands that any suggestions from his team is important and always takes time to listen—communication is paramount to the success of his restaurants. If you are interested in working with Chef Westermann, click here to join the flock in Paris.

Sourcing & Sustainability

Sourcing is at the root of Le Coq Rico, with heritage breeds raised in perfect coherence with its philosophy. To Chef Westermann, sourcing means partnering with farmers who share the same philosophy.

He is a proponent of the ethical sourcing of meat, recognizing: “Yes, I am an omnivore, but with a standard!” and “If animals are offered the life they deserve, it will show in the quality of their meat.”

Chef Antoine Westermann - Le Coq Rico Paris 18ème

Sourcing & Sustainability

Sourcing is at the root of Le Coq Rico, with heritage breeds raised in perfect coherence with its philosophy. To Chef Westermann, sourcing means partnering with farmers who share the same philosophy.

He is a proponent of the ethical sourcing of meat, recognizing: “Yes, I am an omnivore, but with a standard!” and “If animals are offered the life they deserve, it will show in the quality of their meat.”

Original Concepts

If a concept is strong, Chef Westermann understands that the lifetime of a restaurant should not expand beyond 10 years.
With any concept, he knows when to turn the page and move forward.

Mon Vieil Ami,
2005 – 2016

Mon Vieil Ami was one of the first bistros of a 3 Michelin Star Chef where the focus was on vegetables, a tribute to the familial way of preparing veggies. Antoine Westermann sourced from the best vegetable farmers to create a menu where each dish was vegetable-centric and meats were accompaniments. In 2016, Mon Vieil Ami was sold to focus on the opening of Le Coq Rico in New York (Chef has no longer Le Coq Rico under control since August 2018).

Drouant,
2006 – 2018

In 2006, Westermann took over Paris’ historic Drouant, where the deliberations for the Goncourt and Renaudot prizes have taken place since 1914. He reinvented traditional French and desserts hors d’œuvres by introducing an ambitious selection of 18 small plates of which each guest could select 4. When ordered among multiple people, the dishes created a glorious table feast. Chef also introduced the concept of including sides in the price of the seasonal entree where guests were allowed to select from a list. Chef re-established the daily special with classic French dishes prepared his way, such as Bouchée à la reine, Tête de veau vinaigrette, Poulet rôti frites salade, and Pot-au-feu. These dishes won multiple awards and people traveled across the city to taste them.

Drouant was sold to the Gardinier family of restauranteurs in 2018 so that Antoine Westermann could continue to focus on poultry.

Le Coq Rico – The Bistro of Beautiful Birds,
2012 – Present

Le Coq Rico is the first-ever poultry centric restaurant where Westermann utilizes his signature slow-cooking technique of poaching then roasting a bird. It opened its first location in Paris in 2012 and the second one in New York City in 2016 that is no longer under Chef Westermann control and cuisine since August 2018.
The restaurant was named, while he was managing it, one of “The Best New York Restaurants of 2016” and Chef’s Ile Flottante was named “Top 10 New York Dishes of 2016” by The New York Times.