D1 April 29–May 5, 2016 The Fine Art of
Japanese Sweets on
D6
Deviled eggs with marinated octopus.
www.EpochTaste.com
In Westermann’s Baeckeoffe, chicken is baked in traditional Alsatian earthenware with artichokes, preserved lemons, thyme, rosemary, and more.
Macaroni au Gratin.
Compare this to the poultry industry standard of 40 days.
110 Days Old
Sounds old? This is the single most important feature of Westermann’s birds. The longer they live, the more flavor they have. ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Birds
of
Paradise
At Le Coq Rico, America’s noble birds are front and center By Channaly Philipp | Epoch Times Staff
Antoine Westermann earned three Michelin stars at Le Buerehiesel in France.
F
or some chefs, Michelin stars are everything, a matter of life and death. Chef Antoine Westermann had three to this name when he contemplated, was there life after the stars?
He had visitors from all over the world visiting his restaurant Le Buerehiesel in Strasbourg, in the Alsace region of France. But he couldn’t in good conscience leave to pursue any new projects. “I would have given the impression of betraying my clientele,” he said. So one day, 10 years ago, he went to the Michelin folks to return the stars.
See Birds of Paradise on D2