Frommer's Review
Also known as Le Restaurant Westermann, Buerehiesel is famous for Antoine Westermann's cuisine moderne and for its prime location in l'Orangerie, a park at the end of the allée de la Robertsau planned by the landscape artist Le Nôtre, who gave the park to Joséphine during her marriage to Napoleon. The decor, slightly modernized in recent years, includes richly grained wooden ceilings and a conservatively modern design. The kitchen recycles heirloom recipes in innovative and exciting ways. Of special merit are foie gras of goose with truffles; frogs' legs fried with local herbs; ravioli stuffed with confit of onions; and steamed sea bass with a marinade of crisp, al dente vegetables and aromatic herbs. Appealingly old-fashioned, and prepared for only two diners at a time, is one of the Alsace's most classic recipes, poularde baeckoffe: Consisting of a top-quality Bresse hen that's slow-cooked in a covered ceramic dish, it comes in versions appropriate to both summer (with potatoes, artichoke hearts, and a confit of lemons) and winter (with leeks, potatoes, and truffles). Don't miss a spectacular dessert, bitter chocolate in puff pastry, served with essence of bitter oranges preserved in their own juices and Grand Marnier.
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planning your trip.
