+331 58 12 67 30
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Taking Parisian dining to new heights, the crowning glory of The Peninsula Paris is L’Oiseau Blanc restaurant, bar and terrace, complete with 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.
L’Oiseau Blanc restaurant will temporarily be closed from 18th October to 1st November, the team looks forward to welcoming you back on Monday 2nd November.Book a Table
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.
Dining at L'Oiseau Blanc Finest ExperienceREAD MORE
L’Oiseau Blanc is a stylish spot for intimate drinks and dinner. Meanwhile outside, one of Paris’ largest and most unique outdoor terraces awaits - L’Oiseau Blanc Terrasse, with its lush plants, stylish furniture and spectacular views showcasing Paris’ most celebrated monuments – the Eiffel Tower, Montmartre and Notre Dame.+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