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The team
 



Fabrice Thouret
- Sous Chef

In love with the Haut-Doubs of his birth, a farmer's son, profoundly attached to the land and the quality of its produce, Fabrice joined the Buerehiesel in 2001 after refining his talent with Patrick Henriroux at La Pyramide** in Vienne and Les Bas-Rupts, Relais Château in Gerardmer.



Matthieu Binsinger
- Sommelier

Originaire de Lorraine, Matthieu a débuté sa carrière au Pavillon de la Rotonde ** près de Lyon. Il a découvert de nombreux domaines à la Closerie à Illzach et rejoint le Buerehiesel en août 2014.
Matthieu est à l’écoute de l’équipe et de nos clients. Il transmet au quotidien sa passion de la vie et du vin avec enthousiasme. Je lui fais pleine confiance pour développer notre carte. L’essentiel pour lui est de faire plaisir aux clients. Je partage cette envie !



Clément Dittlo
- Head waiter

Crocodile, Mischler and then the Buerehiesel in 2000, Clément has always worked in the the field of gastronomy

He with his team embody the new spirit which reigns at the Buerehiesel. The new, more relaxed uniforms are simply the reflection of a change in attitude in favour of a more authentic and more contemporary relationship.

Our accustomed draw up of him the portrait of a head waiter charismatic, but discrete, generous but fastidious and precise.




Benedicte Supper
- Secretary, receptionist

Following a not very usual way for a secretary, Benedicte, gourmet in the heart has chosen our establishment to practice her job of assistant there for now soon 20 years !

The right-hand woman of the ones and others in the office, I proposed to her to meet the customers that she knew only by telephone or Internet, so it is her which accommodates you midday everyday except on week-ends.


 






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