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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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L'Oiseau Blanc - Hôtel Peninsula

75116 PARIS
16/20
 Remarkable Restaurant
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© Arbes
3 PHOTOS
Chef David Bizet
Cooking Cuisine d'auteur | French | Gastronomic
Services Accomodation | Terrace | Valet parking
Price Indicative price per person (excl. drinks)
125 € to 325 €
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Gault&Millau's review
16/20
Remarkable Restaurant At the top of the Peninsula, somewhere high above Paris, David Bizet's Oiseau Blanc is the gourmet extension of one of the capital's most beautiful hotels. It's an exceptional veranda on the sixth floor, offering an almost 360° view, with the Eiffel Tower lighting up the sky in the evening. The means are equal to the occasion, a classicism that refuses to be outdone, with leather banquettes and brown parquet flooring, white tablecloths and silverware, the simple decoration of a bouquet of roses and staff in full dress. The "l'envol de saison" menu takes us somewhere between Normandy and Brittany, to a warm, bourgeois countryside. There's the fine work on the Perche tomato, with anchovy and black olive, citrus infusion and crunchy cookie with Touraine sainte-maure, then the detour to Brittany with veal leather and Paimpol coconut, spices reminiscent of Lorient and crispy oyster, then the superb guinea fowl with cereal etouffee, lightly grilled corn emulsion and gin, chanterelles... Finally, one of Anne Coruble's signature desserts, fig confit with gherkin, watercress emulsion and yoghurt ice cream. Exceptional cellar and excellent advice from Florent Martin.
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Address 19 Avenue Kléber
75116 Paris
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People
David Bizet
David Bizet Chef
David Bizet David Bizet Chef
Anne Coruble
Anne Coruble Pastry Chef
Anne Coruble Anne Coruble Pastry Chef
Florent Martin
Florent Martin Head sommelier
Florent Martin Florent Martin Head sommelier
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