L'Oiseau Blanc, high-flying gastronomy at the Peninsula Paris

L'Oiseau Blanc, the prestigious restaurant-bar terrace, is the pride of the Peninsula Paris hotel. This magical place welcomes you on the sixth floor of the Parisian palace, with a breathtaking 360° view of the city's finest monuments, including the Eiffel Tower.

The L'Oiseau Blanc gourmet restaurant, located on the sixth floor of the Peninsula, offers a 360° view of Paris' s most famous monuments and the capital's slate roofs. In a rather magical twist, L'Oiseau Blanc has a roof that can be opened in fine weather, making the place even more exceptional.

Inspired by the theme of aviation, this chic restaurant celebrates the adventures of twoFrench aviation pioneers, Charles Nungesser and François Coli, who attempted to cross the Atlantic from Le Bourget in 1927 during the First World War. It pays tribute to them with a unique collection of aviation memorabilia, including a 1/75 replica of the L'Oiseau Blanc biplane in the adjacent courtyard.

In early 2020, L'Oiseau Blanc was awarded its first star in the Michelin Guide, in recognition of a passionate team that imagines and creates original culinary combinations. Chef David Bizet, who previously worked at L'Orangerie in the George V Palace and then at Le Taillevent, is now injecting his gastronomic mastery and love of fine produce into the kitchens of L'Oiseau Blanc.

And how magnificent and electrifying his cuisine is ! Gourmets can experience the joys of a breakfast menu and a tasting menu, available for lunch and dinner.

As the attentive waiters choreograph their way around us and the sommelier carefully advises us on his finest bottles for food and wine pairings, we gradually discover what's in store for us from chef David Bizet and Anne Coruble, his pastry sous-chef, honored by the Michelin Guide in the Passion Dessert 2021 promotion.

After amuse-bouches to get us going and a very vegetal starter, the ballet of fine dishes begins. It's a gastronomic experience of the highest order, in which the products all express themselves wholeheartedly in chiseled, meticulous dressings, and in which the sauces, marvelously lacquered, reflect our faces, dazzled by so much beauty and filled with pleasure.

From starters to desserts, an exceptional lunch in an idyllic setting. Back in pictures.

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Kouglof tomato, parmesan, summer truffle

Buckwheat crisp, shellfish tarama / Beetroot macaroon, horseradish and cocoa creaminess

Green beans, tangy romaine lettuce mousse, fresh herb tarragon/mint/basil sorbet, buckwheat and plum umeshu dusting

Lobster au naturel, tempura shiso leaf, mayonnaise-like head butter

Market leek, Osciètre caviar, smoked oyster, samphire, iodized kiwi fruit

Pollack, Petrossian smoked pike roe, black garlic, celery and fennel, emulsion of marsh parsley and fennel

Sea bream wrapped in tobacco leaves, miso eggplant, chanterelles, concentrated red wine sauce

Veal sweetbreads, blanquette sauce lacquered with lemon and licorice, chanterelles with goji berries, tetragonia

Hazelnut pre-dessert in 3 ways:
Desugared sorbet, hazelnut coulis with praline and caramelized hazelnuts
Girolles sautéed in honey and fir liqueur, blackberry just lacquered with Cabernet Sauvignon, croissant chips

Le Citron Meyer: hazelnut streusel, crystallized seaweed tartar
Lemon confit, lemon marmalade, lemon segments, lemon coulis, lemon-ginger sorbet, Ribot milk mousse