A First-Class Culinary Journey
In this restaurant, we pay tribute to the adventuresome spirit of two French pioneers of aviation: Charles Nungesser and François Coli, who were the first pilots to attempt a Trans-Atlantic non-stop crossing. The replica of the original aircraft - with a wingspan of 11 meters - is suspended in the air, in full flight bound for the Eiffel Tower. In this unique setting, the team from L'Oiseau Blanc, awarded 2 stars by the Michelin Guide 2024, invites you to embark on one of the most promising culinary journeys in the City of Light.
Your Journey Aboard L’Oiseau Blanc
Chef David Bizet and his team invite you on a culinary journey through the heart of French terroirs, where each stopover tells the story of nature.
Embark on an exploration of our flavours, elevated by a contemporary approach that showcases the Chef’s unique discoveries in the service of a vibrant and sustainable cuisine."
"Let yourself be carried away on a gastronomic voyage, savouring each stop as an ode to nature." - David Bizet
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Cuisine
French Gastronomic - Two Michelin Stars
Location
Rooftop
Hours
L'Oiseau Blanc is open every day for lunch from 12:00pm to 2:00pm and for dinner from 7:00pm to 10:00pm.
Dress Code
Chic and Elegant
We welcome your four-legged furry guest (one dog per person) up to 7kg
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Meet the Chef David Bizet
L'Oiseau Blanc is thrilled to have chef David Bizet in its ranks, where the culinary maestro flexes his creative and culinary prowess refined over years spent in some of France’s top dining destinations. He embarked on his culinary career at the Four Seasons Hotel George V, in Paris. He remained at the hotel for 18 years, eventually taking on the role of Chef at Le V restaurant in 2014, and then of Chef at L’Orangerie restaurant where, in 2017, he was awarded his first Michelin star. In 2018, Chef Bizet moved on to join the team at Paris’s storied Le Taillevent restaurant, where he received his second Michelin star in January 2020.
I am greatly looking forward to exploring the various gastronomic traditions at The Peninsula Paris. This is truly an exciting moment in my career.