Welcome aboard L’Oiseau Blanc (“White Bird”) and its elegant rooftop terrace – a unique “ship” hovering above Paris, offering guests a spectacular 360-degree panorama of the city, day and night.

From its name to its interiors, this place pays tribute to the adventurous spirit of Charles Nungesser and François Coli, the French aviation pioneers who attempted the first nonstop transatlantic flight. A spectacular life-size replica of their biplane, with a wingspan of nearly 11 meters, stands suspended in mid-air, as if on its way to the Eiffel Tower.

L’Oiseau Blanc’s gastronomy is also about travel, but a gastronomic one, as poetic as it is rooted in French tradition, yet utterly contemporary. In 2025, the restaurant proudly retained two Michelin stars for the fourth consecutive year – a testament to the team’s tireless pursuit of excellence and impeccable culinary craftsmanship.

The executive chef of all The Peninsula Paris restaurants, including the flagship L’Oiseau Blanc, is renowned French chef David Bizet. A native of the Perche region, David maintains a reverent connection with nature – the true source of his creative inspiration. Whenever possible, he returns home to his beloved terroir, enjoying forest walks, hunting, or fishing, and invariably returns inspired to explore new culinary masterpieces. A proponent of sustainable cuisine, David Bizet passionately cultivates his own vegetable garden at the hotel, maintaining the delicate balance of ecosystems.

Incidentally, the iconic rooftop terrace, nestled between the sky and the city, is reopening for the summer season. With panoramic views of the Eiffel Tower and Sacré-Coeur, here you can spend a relaxed evening with dishes by David Bizet, exquisite desserts by Anna Coruble, and refined cocktails, including exclusive signature mixes created in partnership with The Macallan. The atmosphere is set by Bon Entendeur’s Belle Époque playlist, which blends French charm with the rhythms of summer.

BOOKING:

Ekaterina Kanevskaya
[email protected]

Maria Zimina
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Evgeniia Gosteeva
[email protected]