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

L'Oiseau Blanc, the prestigious restaurant-bar-terrace, is the pride and joy of The Peninsula Paris. 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 gourmet restaurant L'Oiseau Blanc, located on the sixth floor of The Peninsula Paris, offers a 360° view of Paris' 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, the 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.

At the start of 2020, L'Oiseau Blanc was awarded its first Michelin star, in recognition of a passionate team that imagines and creates original culinary combinations. From now on, L'Oiseau Blanc's kitchens will be run by chef David Bizet, who previously worked at the Orangerie in the George V palace and then at Le Taillevent. He will inject all his gastronomic mastery and love of fine produce into L'Oiseau Blanc's kitchens.

And just how electrifying and magnificent his cuisine is ! Gourmets can experience happiness at first hand with a breakfast menu and a tasting menu, available for lunch and dinner.

As the attentive waiters choreograph 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 sous-chef in pastry, who won the Michelin Guide's 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 arrangements, and 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 tomatoes, parmesan, summer truffles

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

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

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

Market leek, Osciètre caviar, smoked oysters, 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 liquorice, 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 glazed 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 foam