about the chef

Experience speaks for itself and few chefs working today can speak as loud as Philippe Roussel. A third generation chef who hails from Brittany, Philippe Roussel has been working in kitchens for 30 years. Introduced to the culinary world by his father, who was a chef and restaurateur, Roussel attended the École Hoteliere in Rennes before making his way through the most respected kitchens in France. He started his career with a two year apprenticeship at the Michelin two-star “Le Lion d'Or” in Liffre, before moving on to the Michelin three-star “Troisgros” in Roanne, one of the worlds greatest restaurants. He later began work at the Michelin-starred “Château de Marcay” in Chinon. While waiting for a chef de partie position at the world-renowned and Michelin three-star “Les Pres d'Eugénie” of Michel Guérard, Roussel was invited to New York by Daniel Boulud, who was then at “Le Régence” at the Plaza Athénée Hotel. Soon after, he received word from France; Michel Guérard wanted Chef to come and work with him. Roussel returned to France to work with Guérard at “Les Pres d'Eugénie”. Chef Philippe Roussel excelled in his new position, but in his heart he knew he would one day return to New York.

And he return he did. After serving as Executive Sous Chef at “Windows on the World”, he graduated to Executive Chef at “La Metairie”, where he received two stars from Brian Miller at the New York Times. He continued on to open the wildly popular “Chelsea Bistro & Bar”, which earned two stars from the New York Times and virtually put Chelsea on the map. Later he became Executive Chef of “Montparnasse” and “Park Bistro”, and also put in a year as Sous Chef at the New York Times Four Starred “Daniel” for good measure.

Roussel has been pleasing palates all over New York for the last 23 years, and now he is running the consistently busy 2-star “Café D’Alsace” (located at the corner of 88th street and 2nd avenue) which is owned by Simon Oren who knows a thing or two about brasseries. Here Roussel feels he has come home again. Even though he is not from Alsace, his father loved Alsatian food, and many of the recipes that Philippe has developed are direct results of what he learned from his father. Traditional French cuisine is very important to Chef Roussel which is why in addition to the classic Alsatian dishes such as Choucroute Garnie, Tarte Flambee and Baeckeofe he adds Choucroute De Poissons, Trout Almondine and a classic Cassoulet of white beans, duck confit, garlic sausage and foie gras.

A chef this talented can also be as creative with sweet dishes and Chef Roussel does not disappoint. His Mignardises (assorted traditional Alsatian cookies) are addictive, and his Caramelized Apple Tart is one of the thinnest in New York. Chef Roussel also prepares a tantalizing Chocolate Tart served with creme anglaise and fleur de sel. If you’re lucky you’ll catch one of Chef’s dessert specialties, a Pear Feuillete, pears layered with creme legere and puff pastry, that never fails to delight.

Chef Roussel is proud to call Café D’Alsace his home, and it’s one that he plans to stay in for quite some time.


Our outdoor café is seated on a first-come, first-serve basis. For reservations please call us at 212-722-5133, we also accept reservations online via Open Table start here. We always welcome walk-ins and if there is a wait you can enjoy a cocktail at our bar. We have an award winning wine list, and one of the best beer lists in New York City.

Opening Hours
Monday to Friday
10:30 am - 04:00 pm
Late Lunch
Monday to Friday
04:00 pm - 05:00 pm
Sunday to Wednesday
05:00 pm - 11:00 pm
Thursday to Saturday
05:00 pm - 12:00 am
Saturday and Sunday
09:00 am - 04:00 pm
Sunday Dinner
05:00 pm - 10:30 pm
For parties larger than 6 guests
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in the news
2/20/2015 Cafe D'alsace City Feels Economic Pinch, but It’s Only a Pinch

Simon Oren, who owns or manages more than a dozen restaurants in Manhattan, including Marseille in Midtown and Nice Matin on the Upper West Side, said customers have begun shifting down in their tastes and spending this summer.

2/20/2015 Cafe D'alsace Craft beer and bites coming to Midtown

Finally feeling the autumn chill? Warm up with the classic Alsatian cold weather dish choucroute garnie. Tour de France’s 9 New York City restaurants will serve this famed French comfort food, made from sauerkraut, sausage and spices, from now until Oct.

2/20/2015 Cafe D'alsace Around Town

Prepare for fall's sudden cool down like the Alsatians—with choucroute garnie, that classic dish of juniper-scented sauerkraut, pork and boiled potatoes. Hit Café D'Alsace, Nice Matin, Marseille, L'Express, Pigalle, Le Monde and French Roast starting tomo