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Located in the area of Opéra, DROUANT is one of the most known adress in Paris. It was bought in 2006 by the Grand Chef Antoine Westermann.
Who is Antoine Westermann?
Antoine Westermann is known for his inventive and tasty cooking, inspired by his childhood memories of food in Alsace.
Today, his cooking combines the traditions of Alsace with those of the rest of the world, with a predominant emphasis on vegetables.
He is constantly researching, committed to innovation with flavors and the enhancement of the products he uses, and this has taken him into new techniques as well as new cooking and restaurant cultures.
Apart from the Haute Cuisine that has earned him three stars, he expresses his creativity in recipes for his two sandwich bars in Strasbourg, and by his generous vegetable cookery for his Paris restaurant on the Ile Saint Louis, "Mon Vieil Ami". Priority also goes to the Franco-Portuguese touch at his Portuguese restaurant, "Fortaleza do Guincho". At Drouant, in which he revisits appetizers “à la française”, putting the spotlight on quality products, he continues to give the place of honor to vegetables.
Appetisers ‘à la française’ revisited
“Appetisers mean eating in orderly and disorderly fashion. Appetisers are ideal for sharing in celebration at the table. I wanted them overly generous which is why I also use the appetisers approach for the deserts,” Antoine Westermann.
The product as king
Cuisine of products has always been a part of my research. At Drouant I have stayed away from the ceremonial aspects of cuisine and have given each product its right place. Thus, kidneys are simply laid on their juice, poultry is roasted without any fuss… Goodness with the proper cooking,” Antoine Westermann
Deserts in appetiser style
“I have my vision of generous deserts, I have been expressing it through my gastronomy for a long time now. But the appetiser principle has revealed new creative horizons to me,” Antoine Westermann
The exceptional product of the moment
“Whoever talks about a restaurant where people like to celebrate and enjoy wonderful products must also offer the opportunity to have access to exceptional products in season like truffles, foie gras, lobsters from Brittany, dory fish, exquisite oysters… That is what I wanted to offer through this section,” Antoine Westermann
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Cuisine : Gastronomic |
Price range : 61-120 € |
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Cited in :
Fooding 2009, Gault et Millau 2008, Guide Champerard 2008, Guide Lebey Paris 2008, Guide Rouge Michelin 2008, Le Bottin Gourmand 2008, Pudlo 2008
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Adress :
18 place Gaillon
75002 PARIS 02 |
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