收一成服务费，可刷卡，有法文菜单
在经历过麵包、甜点、高级餐厅之后，老板叶子祺说：「因为要推广法国美食生活文化，这次 我们自创品牌。」，新开幕的『Roooti巴黎立方烧烤餐厅』这次降低门槛，走出法国餐厅给人高价位、吃不饱、多数只在特定意义才用餐的既有印象， 『Roooti立方烧烤』菜单全部单点，「客单价一千元以内，这裡你可以常常来吃，即使只点一道主菜以行，份量也不小气，可以吃得饱。」，叶子祺很开心地 找到以『Roooti立方烧烤』来引荐法国的庶民食尚。
Roooti是源自法文Roti烤肉之意的自创店名，但说到立方烧烤，第一间出现于巴黎、 以立方烧烤为主题的餐厅则在是15世纪的时候，师傅凭经验调整火力大小、齿轮转速及烧烤时间，在当时是极需技术的烹调手法，因此，能专业运用法国烧烤炉的 师傅，都被称为「烧烤师Rotisseurs」，叶子祺为引进台湾第一家巴黎立方烧烤，三顾茅庐邀请拥有超过30年製作烧烤炉经验的Jean- Pierre替『Roooti立方烧烤』打造炉具，这种法国传统烧烤方式，有别于一般的平面烧烤，根据肉品不同特性有水平烤法与垂直烤法，例如全鸡以水平 烤法，猪脚则用垂直烤法，以齿轮马达带动铁杆旋转，让肉品慢慢加热烧烤，这跟一般涂满烤肉酱或用炭火烧烤的方式大不相同，因为是整块食材原味上架，肉汁都 保留在食材裡头了。
『Roooti立方烧烤』目前提供乳猪脚、鸡、鸭三道烧烤，想避免等候，要事先预约，若真要等候一阵子，推荐涮嘴的「艾菲尔铁 塔薯条」（NT$150）来消磨时间，这是连在当地都不常见的老巴黎人薯条，特选淀粉含量较少的马铃薯，自己刨成细丝，再用清水将多馀淀粉洗去，炸后才能 根根分明，拌上黑胡椒与盐，就是一道让人一口接一口、停不下来的零嘴啦！
A. 「立方烧烤黑乳猪脚」（NT$680）特选屏东、45天的黑毛小乳猪，淋猪汁、涂奶油，同样炉烤1小时，去骨的乳猪脚肥瘦均匀，胶质与肉质、油脂呈现很好的风味，酱汁是以猪骨高汤为底，添加油封洋葱、酸黄瓜碎、芥末籽而成。
B. 「天然放走鸡」（NT$650）是『Roooti立方烧烤』的招牌菜，选用苗栗神农奖优 质鸡，无压饲养，放走饲育70-90天，不食骨粉，不打抗生素，平均重约1.5公斤，在烧烤前只先洒点盐，再边烤边刷Isigny奶油，淋上自然流下的鸡 汁，炉烤1小时，每份放走鸡包含半份鸡胸、鸡腿、鸡菲力，淋鸡骨熬成的酱汁，搭配油醋生菜、与油封大蒜，其中位于鸡背脊上，近翅膀处，一隻鸡仅有两块拇指 大小的鸡菲力，是法国厨师口中「笨蛋才不吃的肉」，记得要好好品尝这小小的「一口美味」，别让自己成了笨蛋。
C. 这台红色烤漆的法国烧烤炉，有著金色的齿轮与绞链，看来华丽美观，客人可以清楚看到自己的餐点是如何烧烤的，恒温火源不直接接触食材，受热均匀，从侧面加热，油汁不会滴到火源上，所以也不会导致肉品烧焦，不会产生油烟味，更能品嚐到肉品的原味。
D. 「胶原乳猪肉冻」（NT$180）以乳猪头肉和猪耳製成，用黑胡椒、盐、月桂叶调味，去除骨头，再加蔬菜炖煮后，製成肉冻，搭配法国麵包片、油醋综合生菜一起入口，引出融合的好味道。
E. 长型的餐厅格局，小奢华中带点迷人的艺术气息。 译文
Ten percent service charge, credit card, French menu After experiencing bread, dessert and high-end restaurants, the boss ye ziqi said, "because we want to promote the French food and life culture, we create our own brand this time." , the opening of the new "cubic grill Roooti Paris" the lower threshold, out of the French restaurant to high prices, do not have enough to eat, most to eat only in certain meaning both impression, "Roooti cubic barbecue" menu all single point, "guest monovalent one thousand yuan of less than, you can always come here to eat, even if only order a main course in rows, weight also not stingy, can eat satisfied." ", ye ziqi was very happy to find the "Roooti cube barbecue" to introduce the French food and fashion. Roooti is derived from the French Roti barbecue the meaning of his own name, but when it comes to cubic barbecue, first appeared in Paris, the subject of cubic barbecue restaurant, on the other hand, is in the 15th century, master of thumb adjusting fire size, the gear rotational speed and the barbecue time, was a much needed technology of cooking techniques, therefore, able to professional use French burn oven master, are referred to as "barbecue division Rotisseurs", cubic Ye Ziqi to introduce Taiwant stop! A. "cube barbecue black Suckling pig feet" (NT$680) specially selects small Suckling pigs with black hair for 45 days in ping dong, douse them with pig juice and spread cream, and bake them in the same oven for 1 hour. The boneless Suckling pig feet are of uniform fat and thin, with gum, meat quality and fat presenting A good flavor. B. "natural let chicken" (NT $650) is the specialty of "Roooti cubic barbecue", selects the miaoli shennong award for best quality chicken, no pressure, freeing rearing 70-90 days, dons mouth "stupid dont let yourself become a fool. C. the red lacquer that bake French burn oven, with golden gear and the hinge, looks gorgeous and beautiful, guests can clearly see how their own meals barbecue, constant temperature fire dont produce frying, more able to taste the flavor of meat. D. "collagen Suckling pig jelly" (NT$180) is made from Suckling pig head meat and pig ears. It is seasoned with black pepper, salt and bay leaves to remove bones. E. long dining room pattern, small luxury with a bit of charming artistic atmosphere.