L'Oiseau Blanc - The Peninsula Paris
19 Avenue Kléber, 75016 Paris, France
© Arbes
© Laurent Fau
© Laurent Fau
© Laurent Fau
© Laurent Fau
© Arbes
© laurent Fau
© laurent Fau
© laurent Fau
© DR
16 PHOTOS
© Arbes
© Laurent Fau
© Laurent Fau
© Laurent Fau
© Laurent Fau
© Arbes
© laurent Fau
© laurent Fau
© laurent Fau
© DR
Practical information
- Location
- Paris
- Chef
- David Bizet
- Cooking
- French | Gastronomic | Signature cuisine
- Services
- Accommodation, Terrace, Valet parking
- Style
- Elegant, Exceptional setting, Romantic, With family
Budget
(€)
Indicative price per person (excl. drinks)
125 to 425
Gault&Millau's review 2026
16,5/20
Remarkable Restaurant
If you enjoy admiring ultra-luxury cars (an extremely rare Aston Martin Valkyrie and an even more exclusive Ferrari Monza SP2 were quietly basking in the sun at the foot of the hotel during one of our recent visits), enter via the small Avenue des Portugais rather than through the main entrance on Avenue Kléber. You’ll then stroll through the luxurious lobby, take the elevator to the top floor—home to the Oiseau Blanc—admire the replica of Nungesser and Coli’s plane, suspended above the void by a few cables, then settle into this superb glass-enclosed dining room, with a breathtaking view of the Paris rooftops and the Eiffel Tower. Then the real show can begin, expertly orchestrated by a dining room staff that’s both professional and laid-back, and brilliantly brought to life by David Bizet, whose cuisine is edging ever closer to our fourth chef’s hat, thanks to its increasingly bold character each year—almost provocative in its determination to push acidic flavors to the extreme, even in the magnificent desserts created by Anne Coruble (her spiced strawberry with XO sauce and grilled piquillo peppers, village cheese, and fermented garlic isn’t for every palate, but what a knockout!). Before that, the marinated lisette with ginger, elderberry juice, and smoked soy sauce; the turbot with devil’s sauce, bell pepper salmis, and Crimean black caviar juice; and the roasted squab with turnip floral arrangement and dragon concentrate will have left you almost dazed but won over—provided you have an open mind… An interesting wine cellar, brilliantly explained by Florent Martin and his team.
Map
OPENING HOURS
- MON
- TUE
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Menu
A la carte
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