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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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L'Oiseau Blanc - The Peninsula Paris

75016 PARIS
16/20
 Remarkable Restaurant
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14 PHOTOS
Chef David Bizet
Cooking French | Gastronomic | Signature cuisine
Services Accomodation | Terrace | Valet parking
Price Indicative price per person (excl. drinks)
125 € to 325 €
Gault&Millau's review
16/20
Remarkable Restaurant David Bizet is part of this generation of chefs well trained in all tasks and prerogatives. The Peninsula has given him the means to do so, and the young chef has carte blanche to fill the room in the best possible way. He has some convincing assets: a bill that's not the highest on the Paris market, strong links with his producers, and even a kitchen garden on the roof. L'Oiseau Blanc's guests are pampered: a pleasant dining room with a remarkable view of Paris and the Eiffel Tower in its sights, and top-notch service. The restaurant can count on a loyal Asian clientele who are familiar with the brand, and the chef has developed a skilful menu that appeals to a wide range of tastes, with a sure technique, assertive tastes and an attractive setting worthy of the place. The masterful interplay of textures and temperatures is evident right from the first course (crab, fennel, green anise, shrimp sorbet...)), the turbot is beautifully cooked, with langoustine broth and saffron hollandaise with lemon balm and amaranth zucchini, and the two-course pigeon, leg confit with chanterelle mushrooms and peach tomato, looks very good. The most flamboyant dish, black pudding with anchovy and onion, an unlikely marriage between Normandy and pissaladière, is also the most personal. Anne Corruble's technical desserts (rhubarb, rice pudding, rhubarb water) are equally impressive, and the wine list is rich yet not overly extensive, with a good number of discoveries in favored regions (Loire, Jura, for example), while others are a little more superficial, following in the footsteps of Florent Martin, who is as enthusiastic as ever.
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Address 19 Avenue Kléber
75016 Paris
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David Bizet
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Anne Coruble
Anne Coruble Pastry Chef
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Florent Martin
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