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L’Oiseau Blanc Restaurant at The Peninsula Paris achieves prestigious second Michelin Star

L’Oiseau Blanc Restaurant at The Peninsula Paris achieves prestigious second Michelin Star

The Peninsula Paris’s French haute-cuisine restaurant, L’Oiseau Blanc, is thrilled to announce that it has been awarded two Michelin stars. Following two consecutive years of one-Michelin-star recognition, this new distinction further confirms the restaurant’s reputation as one of the premier dining destinations in the City of Light.

“We are delighted to receive this prestigious award, which recognizes the exceptional efforts and talents of our culinary and service teams,” said Vincent Pimont, Managing Director of The Peninsula Paris. “We are also enormously grateful to the Michelin Guide for this honour, and to our parent companies, Katara Hospitality and The Hongkong and Shanghai Hotels Limited, for their perennial support and trust.”

Set on the top floor of the hotel, the aviation-inspired L’Oiseau Blanc is celebrated for its elegant, semi-alfresco environment, which offers panoramic views over Paris’s most iconic landmarks – including Montmartre and the Eiffel Tower.

The restaurant has also been widely acclaimed as a temple to French gastronomy, featuring exquisitely innovative preparations made with the finest local and exotic ingredients. The seasonally changing menu includes such dishes as braised teriyaki-glazed pigeon with turnip and piquillo pepper, blue lobster stew with roasted salsify and Barbacoa chorizo, and an ode to Tahitian vanilla, prepared five ways and matched with crystallized tobacco leaf.

The dining experience at L’Oiseau has been created under the guidance of The Peninsula Paris’s Executive Chef David Bizet and Sous-Chef Frédéric Marquet; and executed by L’Oiseau Blanc’s award-winning team, comprising Chef Antoine Guichard, Pastry Chef Anne Coruble, Head Sommelier Florent Martin, Head Barman Ivo Correia Rocha, and Manager
Benoît Legros.


“Achieving the second Michelin star has left me feeling both renewed pride and deep appreciation for my whole team,” said Chef Bizet. “The challenges of the past two years inspired us to question ourselves, adapt our skills, and reassert our commitment to creating the finest possible cuisine with the help of our suppliers and producers. The award does more than confirm our success – it also motivates us to keep raising the bar.”