Breathtaking Views & Exquisite Cuisine L'Oiseau Blanc

Cuisine Type French Location Rooftop Hours
Lunch 12:00 (noon)-2:30pm
Dinner 7:00pm-10:30pm
Bar/Terrace 6:00pm-1:00am
Enquiries Dress Code
Smart Casual

Taking Parisian dining to new heights, the crowning glory of The Peninsula Paris is L’Oiseau Blanc restaurant, bar and terrace, complete with a retractable roof and stunning views over the capital’s most iconic monuments. In this elevated setting, traditional French dishes are reinterpreted with contemporary flair by Chef Sidney Redel in a “bistronomique” menu designed to delight. The aviation-themed interior celebrates flying aces Charles Nungesser and François Coli who attempted to cross the Atlantic in 1927 from Le Bourget.

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L'Oiseau Blanc MENU

Menu prices are subject to change

Sierra Menu

Starter - Main Course - Dessert

89€

Chef Redel surprises you every day with a new menu, with ingredients selected daily.

For dinner only

Romeo Menu

2 Starters - Main Course - Dessert

119€

Chef Redel surprises you every day with a new menu, with ingredients selected daily.

For dinner only

Oscar Bravo menu

Chef Sidney Redel's suggestions & daily specials

Seasonal Starter & Daily Special €57

Daily Special & Dessert €57

Seasonal Starter & Daily Special & Dessert €69

Oscar Bravo Menu is available for Lunch Only


Desserts at L'Oiseau Blanc are all imagined by Julien Alvarez, responsible for all sweet delights at The Peninsula Paris.

To this passionate man, “delight” is all about flavour - he thus imagines the best balance between Chef Redel's chosen ingredients of the day with sweet flavours, to create perfect menus.

Meet The Chef Sidney Redel


Elevating the “bistronomique” dining concept 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, seasonal ingredients, especially game, which is his favourite produce, and seasoning each dish to perfection. 

I enjoy experimenting in the kitchen to create dishes that are both authentic and innovative.
Read the Interview

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