“Either the best meat or no meat at all.”
— Chef Antoine Westermann
How we care for animals
We care for animals by offering heritage breeds.
They are traditional poultry breeds that were raised by our forefathers before industrial farming.
Because these breeds have been developed and selected over time, they have better disease resistance, are well-adapted to their environment, and thrive in open pastures.
When an animal lives the life it deserves, it gives back in the quality of their meat.
For more information on heritage breeds, visit the Livestock Conservancy.
How we work with farmers
We source our farmers, one by one, either locally or for their exceptional way of raising animals.
Chef Westermann visits every farm we work with at least twice a year.
We know all our farmers by name and, from being partners, they become our friends.
Over time, Chef Westermann and the farmers develop a true symbiosis that results in improving the breeds constantly.
Get to know our farmers for Paris.
How we slow cook
Chef Westermann’s slow cooking starts with the tradition of the three-hour Baeckeoffe, a traditional Alsatian dish meaning “baker’s oven”.
He integrated the concept of baeckeoffe slow cooking in his 3 Michelin Star cuisine. La Poulette Pattes Noires Entière Cuite comme un Baeckeoffe is one of his top five most awarded dishes.
For the past 30 years, Antoine Westermann has partnered with world famous scientist Bruno Goussault to innovate the process of slow cooking.
Slow cooking preserves the natural flavor and texture of ingredients unique to their terroir.
Why sharing whole birds matters
We have many individual options for tasting different birds, but our whole birds selection offers a glorious experience.
Sharing a whole bird is a tribute to the bird and a genuine communion between friends and family.