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

Brittany langoustine, pan-sealed in salted butter with peach, avocado and white mushrooms 

Veal sweetbreads and kidneys, “Fregola Sarda” pasta, artichoke “velouté”

Isigny salmon, marinated with pink berries and mild mustard, rhubarb relish, radish and celery

 

Turbot braised with bay leaves, leeks, turnip, pork and lentils

Lozère lamb with garlic from Lautrec, black garlic and rocket salad

“L’envol” - Chocolate cream, hazelnut shortbread biscuit, “compote” and raspberry sorbet


Fish

Turbot braised with bay leaves, leeks, turnip, pork and lentils

Sea bass roasted, cockles and razor clams, smoked “marinière” sauce with mustard

Sole filet, capers, spinach shoots, redcurrant and mixed vegetables

Meat

Lozère lamb with garlic from Lautrec, black garlic and rocket salad

Saint-Sever Guinea fowl, savory, Swiss chard and “ratte” potatoes

Rump of suckling veal with “Macis” lime, almonds, sweet potatos and fennel

Selection of cheese

“L’envol”
Chocolate cream, hazelnut shortbread biscuit, “compote” and raspberry sorbet

Baba
With seasonal fruit, lemon thyme syrup, light cream, “compote” Roussillon apricot with vanilla milkshake

Pineapple
Poached in jasmine mandarin tea, Muscovado brown sugar, “arlette” and citrus fruit sorbet

 

Sierra Romeo Menu

Lobster claw « Salvagno-citron vert »,
Jelly of red cabbage, some apple pink lady

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Lobster and coral consome
Spelt of young vegetable

Lobster tail roasted in butter
Tagetes, cream of zucchini

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Pear, blackcurrant
and white chocolate caramelized

3 dishes
€84


4 dishes
€108



Oscar Bravo menu

Chef Sidney Redel's suggestions & daily specials

Seasonal Starter & Daily Special €55

Daily Special & Dessert €55

Seasonal Starter & Daily Special & Dessert €63

Oscar Bravo Menu is available for Lunch Only


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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