Lunch 12:00 (noon)-2:30pm
+331 58 12 67 30
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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.
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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
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