The Peninsula Paris’s Perfect Pair: Chef David Bizet & Sommelier Florent Martin
"The art of pairing food and wine is an integral part of fine dining. More nuanced than many realise, pairing the two is the link between the kitchen and the wine cellar, an echo of the relationship between Chef and Sommelier. This backbone of the restaurant was most apparent when we met Chef David Bizet and Sommelier Florent Martin in their light-filled restaurant, the Two MICHELIN Starred L’Oiseau Blanc inside The Peninsula Paris." - The MICHELIN Guide
