David Bizet, two stars at the top of the Peninsula Paris

At The Peninsula Paris, haute cuisine goes by the name of David Bizet. Executive Chef of the establishment since 2020, this son of farmers and butchers, originally from the Perche region, cultivates an intimate relationship with the terroir. ‘Cooking with fresh produce is a way of giving thanks to nature and those who cultivate it,’ he confides. It’s a philosophy he shares with his teams through subtly orchestrated cuisine that respects life.

At L’Oiseau Blanc, the hotel’s signature restaurant, his passion and culinary expertise are expressed in all their creativity. Awarded two Michelin stars for the fourth consecutive year, this exceptional restaurant combines refinement, sincerity and commitment. Working alongside Florent Martin, France’s best sommelier, David Bizet offers bold and delicate pairings, where each dish becomes an immersive experience.

Inspired by pioneering aviation adventurers Charles Nungesser and François Coli, L’Oiseau Blanc invites guests on a true journey of the senses, both through its breathtaking views of Paris and its cuisine. Combining sublime local produce, creative precision and French art de vivre, The Peninsula has created a gastronomic masterpiece of rare elegance.