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With the help of chef Simon Oren, chef Philippe Roussel interprets his father’s native Alsatian cuisine for today’s Upper East Side. Their rich and rustic take on fine French food includes singular dishes like dark-meat chicken braised in Riesling wine with bacon, a sole schnitzel, and a lamb, oxtail and potato casserole. A full-time beer sommelier presides over one of the most extensive beer lists in the City.