The Peninsula Paris Appoints David Bizet as New Executive Chef

This June, the Michelin-starred chef David Bizet was appointed Executive Chef at The Peninsula Paris, one of the City of Lights’ most iconic heritage properties.

“It is with great delight and pride that we welcome Chef Bizet to our team at The Peninsula Paris,” said Mauro Governato, General Manager of the Parisian palace. “His acclaimed gastronomy is sure to reinforce our restaurants’ status as some of the premier culinary destinations in Paris.”

Originally from Mortagne-au-Perche, Chef Bizet retains a special love for his home region of Normandy. He developed an early appreciation of food, and respect for the land and its bounty, by spending much of his childhood on his grandparents’ farm. The pastoral beauty of the environment, and his family’s culinary heritage, sparked a passion for cooking with local, seasonal ingredients that Chef Bizet preserves to this day.

After graduating from the esteemed Lycée Hôtelier de Granville Maurice Marland in 1993, he received his diploma in 1997 in Caen. Chef Bizet began his professional career as Demi Chef de Partie at the world-famous Le Cinq restaurant at the Four Seasons George V in Paris. He remained at the hotel for 18 years, eventually taking on the role of Chef at Le Cinq restaurant in 2014, and then of Chef at L’Orangerie restaurant. In that capacity, he was awarded his first Michelin star in 2017.  In 2018, Chef Bizet moved on to join the team at Paris’s storied Le Taillevent restaurant, where he received his second Michelin star in January 2020.

Chef Bizet has expressed excitement about his new position as Executive Chef at The Peninsula Paris. 

“The opportunity to offer such a wide variety of cuisines in such distinctive outlets – from the French gastronomy of L’Oiseau Blanc to the refined Cantonese cuisine of LiLi and the globally inspired recipes of the Lobby – is a wonderful challenge,” says the 42-year-old Chef Bizet. “I am greatly looking forward to exploring all these gastronomic traditions at The Peninsula Paris.”

Special Summer Gourmet Menus at L’Oiseau Blanc

The Peninsula Paris is delighted to announce the reopening of its iconic L’Oiseau Blanc restaurant, offering stunning views over the Parisian cityscape and the majestic Eiffel Tower.

From June to August this summer, diners at L’Oiseau Blanc can enjoy special summer lunch and dinner menus incorporating the best locally sourced seasonal produce. These menus offer delectable new opportunities to savour world-class French cuisine created by Chef Bizet.

Among the summer dishes guests will discover starters of seared young mackerel, lemon-infused crab, and gazpacho made with zucchetta (a delicious regional variety of summer squash); main courses of milk-poached John Dory, rosemary-seasoned sea bream, Iberico pork chop, and roasted Aveyron lamb shoulder with seaweed. Dessert creations featuring gourmet chocolate, and seasonal ingredients like peach and rhubarb, provide a deliciously sweet finish.

Information and reservations:

Seating capacity: 40.

Open daily, 12 noon - 2.30 pm and 7 pm - 10.30 pm. 

Guests will be welcomed in accordance with the safety and hygiene measures related to the current health situation.

Reservations can be made by telephone at +33 (0)1 58 12 67 30 or online at oiseaublancppr@peninsula.com.