Lunch 12:00 (noon)-2:30pm
+331 58 12 67 30
By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.”
Located on the 6th floor of the building and offering a stunning view on Paris most famous landmarks and a beautiful summer terrace, L'Oiseau Blanc is one of the most elegant and singular restaurant in Paris.
The restaurant offers a typical French cuisine, highlighting the best of French products hand-picked everyday at the market by Chef Sidney Redel. Every week, he creates a new menu, inspired by seasonal ingredients.
The aviation-themed interior celebrates flying aces Charles Nungesser and François Coli who attempted to cross the Atlantic in 1927 from Le Bourget.
Book a Table
Meet The Chef Sidney Redel
Elevating the French gastronomy to new heights is an enticing challenge for acclaimed Alsatian Chef Redel. Having worked for culinary superstar Pierre Gagnaire in Paris and Courchevel, he is perfectly at ease showcasing the very best of France revisited and reinterpreted with contemporary flair and gastronomic skill.
Chef Redel’s cooking demonstrates his passion for the traditional techniques of French cuisine, while simultaneously adding an alluring twist to the presentation and flavours. His approach is based on an instinctive respect for fresh and seasonal ingredients.
Dining at L'Oiseau Blanc Finest ExperienceREAD MORE
The aviation-themed L’Oiseau Blanc restaurant celebrates the venture of ex-First World War flying aces Charles Nungesser and François Coli who attempted to cross the Atlantic in 1927 from Le Bourget. A unique collection of aviation memorabilia includes a 75% size replica of the L’Oiseau Blanc biplane in the adjacent courtyard, and - continuing its long-standing relationship with Peninsula - Bernardaud has created the chinaware for the L’Oiseau Blanc, with a bespoke design featuring the plane.+331 58 12 67 54
How to make Roasted Sea BassFor 4 personsREAD MORE
• 50 cl fish stock
• 100 g button mushroom
• 6 branches of parsley
• 80 g smoked pork belly
• 300 g cockles
• 200 g razor shell
• 100 g cucumber
• 100 g Granny Smith
• 15 g shallot
• 1 garlic clove
• 4 thick slices of sea bass with skin of 150 g
• Olive oil
• Mustard from Meaux