Set on the 6th floor of the Peninsula hotel, L'Oiseau Blanc gourmet restaurant provides a 360° view on the most famous Parisian monuments and the capital city's slate roofs. With a sleight of hand, L'Oiseau Blanc enjoys a sunroof open as soon as sunny days are back, making the place even more exceptional!
The aviation-themed restaurant celebrates the adventures of WWI pilots who in 1927 tried to fly over the Atlantic Ocean taking off from the Bourget. It pays tribute to them thanks to a unique collection of aviation-linked memorabilia including a replica of the biplane L'Oiseau Blanc at a scale of 1:75. You can find it on the courtyard nearby.
And the food is magnificent and electrifying! Gastronomes can have a peek at what happiness is through a lunch menu and a tasting menu available at lunch and dinner.
While waiters thoroughly work in a choreographed fashion around us and the sommelier gives us advice about the greatest bottles to prepare the most perfect wine pairings, step by step, discover what chef David Bizet and his pastry sous-chef Anne Coruble have in store. For the record, Coruble has been awarded by the Michelin Guide in the Passion Dessert Promotion 2021.
After appetizers whetting the appetite, and a very green starter, the waltz of beautiful dishes starts. A high quality gourmet journey where products express themselves in the heart of very thorough plating, and where sauces are wonderfully shiny, reflecting one's face, amazed by the beauty of the dish and delighted.
From starter to dessert, an exceptional lunch, in an idyllic setting. More in pictures.
Tomato Gulgehupf, parmesan, summer truffle
Buckwheat crunch, crustacean taramasalata / Red beetroot macaron, horseradish and cocoa crémeux
French beans, sour romaine lettuce, tarragon/mint/basil sorbet, sprinkled with buckwheat and umeshu prune
Lobster, tempura shiso leaf, mayonnaise-like butter
Leek, Oscietre cavia, smoked oyster, seaweed, kiwi
Line-caught pollack, smoked Petrossian pike roe, black garlic, celery and fennel, parsley and fennel emulsion
Gilthead seambream wrapped in tobacco leaves, miso eggplant, girolles, red wine sauce
Veal's kidney, blanquette sauce with lemon and licorice, goji berry girolles, tetragon
Pre-dessert around hazelnut 3 ways:
Unsweetened sorbet, praline hazelnut coulis and caramelized hazelnuts
Girolles cooked in honey and fir tree liquor, Cabernet Sauvignon cooked blackberry, croissant chips
Meyer Lemon: Hazelnut Streusel, crystallized seaweed tartare
Candied lemon, lemon marmalade, lemon segments, lemon coulis,
Lemon-ginger sorbet, Buttermilk mousse
65% Madagascan chocolate, cocoa nibs, chocolate crunch, chocolate mousse
Lemongrass cream puff
Peach and fennel pavlova
Activated charcoal tartlet, blackcurrant, Chartreuse and yogurt jelly
Dates and Opening Time
Starts 29 July 2021
19 Avenue Kléber
75116 Paris 16