LE ROOSEVELT
Go there and contact
French and New York cuisine, concocted by Chef Emmanuel Dikieta to be enjoyed in a restaurant in Paris.
At the helm of the kitchens of Roosevelt, Emmanuel Dikieta draws his influences in the French and New York cuisines. So, you will not be surprised to find on the menu a bacon and cheeseburger made with a dry aged meat, which has been aged for 6 weeks, a fish & chips "black halibut" beside a chicken curry in a risotto way, a beef tartare with knife, a chicken paillard and its apple chutney with curry or a Black Angus tigre qui pleure. The dishes are beautifully prepared, efficient and gourmet. We really like the chic and intimate setting with a long room, soft lights, alcoves, leather benches and the small private lounge at the back of the restaurant, well kept by an imposing Mona Lisa 2.0. The open kitchen allows you to see the chef and his team in action...
Members' reviews on LE ROOSEVELT
