L'Oiseau Blanc
Fine dining restaurant · Chaillot ·
Elegant rooftop with Eiffel Tower views, gourmet dishes, wine
Elegant rooftop with Eiffel Tower views, gourmet dishes, wine
"Near the Arc de Triomphe, this Two-MICHELIN-Star restaurant is wrapped in marvelous views of the Paris skyline—Eiffel Tower included—turning fine dining into a soaring, rooftop spectacle." - Bethany Platanella
"This is the "contemporary French fine dining" restaurant at The Peninsula, a luxury hotel located near the Arc de Triomphe. It is named after the plane in which Nungesser and Coli attempted the first North Atlantic crossing in 1927, and a life-size replica of the plane is affixed to the top of the hotel, as if poised to take to the skies before your very eyes. A fine tribute to the two aviation pioneers, as well as to the sky over Paris! Perched above the rooftops and encased in glass, the restaurant feels like it is in flight over the capital, while the terrace offers a fantastic view of the Eiffel Tower and the Sacré Cœur. A perfect setting in which to sample the fine cuisine of chef David Bizet, which hits the nail on the head in all respects: cooking, jus and sauces, visuals. As for the desserts, pastry chef Anne Coruble treats our taste buds to the fruits of her talents. A great success." - Michelin Inspector
"The Peninsula Hotel's L'Oiseau Blanc is one of those rooftop restaurants that has more than its fair share of foodie fans. It could be the contemporary French fare from David Bizet and the delectable desserts from Anne Coruble, one of the most promising pastry chefs of her generation, but we think it’s the glass-paneled roof and incredible views from the Eiffel Tower to the Sacré Coeur." - The MICHELIN Guide
"The Peninsula Hotel's L'Oiseau Blanc is one of those rooftop restaurants that has more than its fair share of foodie fans. It could be the contemporary French fare from David Bizet and the delectable desserts from Anne Coruble, one of the most promising pastry chefs of her generation, but we think it’s the glass-paneled roof and incredible views from the Eiffel Tower to the Sacré Coeur." - The MICHELIN Guide
"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