L’oiseau Blanc, the rooftop french restaurant above the Peninsula Paris, inspires visitors to be fearless, creative and open-minded – just like its entire restaurant interior theme – celebrates flying aces Charles Nungesser and François Coli who attempted to cross the Atlantic. L’oiseau Blanc 坐落于法国奢华五星级酒店“巴黎半岛酒店”的顶楼，尽享美食之余，更能眺望埃菲尔铁塔，整座巴黎都尽收眼底。白鸟法国餐厅是出了名的用着新鲜的材料做着法国菜的， 整个菜谱都是跟着材料来走， 有什么材料， 厨师就出什么菜。真是creativity发展到巴黎的菜市场来去了都。
L’Oiseau Blanc is located on the top floor of the opulent 5* Peninsula Hotel, just a short walk from the Arc de Triumph.
The restaurant lends its name from the aircraft ‘L’Oiseau Blanc
’ meaning ‘The White Bird’ which disappeared
in 1927, during an attempt to make the first non-stop transatlantic flight
between Paris and New York.
We were guided through the hotel to a dedicated elevator which took us directly to the 6th floor where we were greeted by a friendly host who guided us along a short corridor, punctuated with windows revealing glimpses of the spectacular views of the city.
The restaurant opens up to windows surrounding three sides of the dining room providing breathtaking panoramic views for every guest. The decor takes influences from 1920’s art deco design with an emphasis on aviation. The dining room has an understated elegance and sophistication with simple white linen and beautiful floral centre pieces, interspersed with antique collectables from the golden age of flight!
We began with freshly squeezed orange juice, canapés and Orezza sparkling water from Corsica. Soon after we were offered a loaf of baked sour dough bread served with their in-house butter. The malty, slightly sour bread and the creamy, salty butter were a heavenly combination and enough to throw anyone off their diet.
To start our lunch we decided on.
A seasonal heirloom tomato starter with various varieties of tomatoes from the area, served with a take on the Italian classic tomato sauce which is usually served with sliced veal. The perfectly ripened tomatoes had a wonderful sweetness which was cut with the salty flavours of anchovy and the rich taste of the confit tuna belly.
Also we tried the ‘Squid and Rabbit’ from Burgundy dish. Beautifully light pieces of braised rabbit with perfectly cooked squid all perched atop delicate saffron infused pasta ‘soup’ mariniere’s style.
For main course we opted for.
Roasted monkfish delicately seasoned with curry from Bangkok, served with a button mushroom veloute and flavoured with coconut . Our sommelier recommended a Chardonnay (Meursault Les Criots 2015) to pair with the monkfish. It was a perfect combination! the crisp green pepper flavour complimented the monkfish, and this particular Chardonnay was mellow enough to also pair well with the earthiness that came from the button mushroom veloute.
Our second main course was a rack of lamb from Lozere. It was seasoned with Ras-el-Hanout and served perfectly medium rare with chard and medjoul dates. My personal highlight was the Paimpol beans and Galoche cheese, which was served along side the lamb.
Finally we ordered desserts.
A Raspberry dessert with green apple and dulce de leche, was a very precisely layered and executed dish served in a balloon shaped glass topped with a caramel biscuit and gold leaf. The smooth dulce de leche cream layered beneath the wonderfully sharp raspberry puree are expertly balanced with just the right amount of sweetness and textural interest. A real indulgence!
Finally we enjoyed fig and red fruits with gingerbread biscuit and galanga sorbet. This dish showcased figs at their seasonal best, the galangal sorbet refreshes the palette. The subtle heat from the ginger biscuit and finally the bite and caramelisation from the brandy snap biscuit form a genuinely exceptional dessert and final course.
We finished our lunch on the summer terrace, savouring the late afternoon sun with fantastic views over the Paris rooftops and Eiffel tower. We ordered espresso which was served with a selection of petit fours and cucumber water.
The menu at ‘L’Oiseau Blanc’ celebrates french cooking at its best! It combines perfectly executed cooking with the finest french ingredients with an emphasis on regionality. and a few fun and interesting international twists along the way.
Perfectly situated at 19 Avenue Kléber, just steps from the Arc de Triomphe, The Peninsula sits in the heart of Paris within walking distance of some of the world’s most famous monuments, museums and luxury shopping districts.
The Peninsula houses 200 luxurious rooms, including 86 suites. Inspired by Haute Couture, the theme suites at The Peninsula Paris hotel – some of the French capital’s most spacious and the world’s most highly customised – are veritable showcases of French heritage and savoir-faire.
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. Every week, we present 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.
What we had:
Heirloom tomatoes in vitello tonato style, puffed brown rice
Squid and rabbit from Burgundy, little pasta soup with saffron, cock comb and shells marinière’s style
Monkfish from Brittany coast stiffened with curry of Bangkok, button mushrooms velouté flavoured with coconut
Roasted Ras-el-Hanout rack of lamb from Lozère, chards with Medjoul dates, Paimpol beans with Galoche cheese
Raspberry, green apple, dulce de leche, caramel biscuit
Fig and red fruits, gingerbread biscuit, galanga sorbet