L'Oiseau Blanc - The Peninsula Paris

Rating: 16
Author: Gault&Millau

19 Avenue Kléber, 75016 Paris, France

16/20
Remarkable Restaurant

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16 PHOTOS

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

David Bizet belongs to a generation of chefs who are well-trained in all aspects of the job and its responsibilities. The Peninsula provides him with the resources to run the restaurant, and the chef has carte blanche to ensure the dining room runs as smoothly as possible. He has some compelling strengths: a check that isn’t the highest in Paris, strong ties with his producers, and even a rooftop herb garden. Diners at L’Oiseau Blanc are pampered: a pleasant dining room with a remarkable view of Paris and the Eiffel Tower in plain sight, and top-notch service. The restaurant can count on a loyal Asian clientele familiar with the brand, and the chef has developed a skillful menu that appeals to a wide audience, featuring confident technique, bold flavors, and a presentation that does justice to the venue. The masterful interplay of textures and temperatures is evident right from the appetizers (crab, fennel, green anise, shrimp sorbet…), the turbot is cooked to perfection, served with langoustine broth and a saffron-infused hollandaise with lemon balm, amaranth, and zucchini, and the pigeon is served in two courses: the confit thigh with chanterelles, tomato, and flat peach, looks absolutely stunning; the most rustic dish—black pudding with anchovies and onion, an unlikely marriage of Normandy and pissaladière—proves to be the most personal. Desserts by Anne Coruble are also technically impressive (rhubarb, rice pudding, rhubarb water); the wine list is rich and not overly extensive, featuring quite a few discoveries from favorite regions (the Loire and Jura, for example), while others are covered more briefly, aligning with Florent Martin’s personal favorites, presented with his usual enthusiastic eloquence.