On the roof of The Peninsula Paris, the glass roof of L’Oiseau Blanc seems to float facing the Eiffel Tower. In the kitchen, David Bizet orchestrates a precise ballet every evening, between game aromas, herbs from the roof and graphic dressings. And the burning question remains simple: how did this chef become one of the rare two stars in the capital?
Born in 1978 in Mortagne-au-Perche, trained in Normandy then worked for major Parisian houses, David Bizet patiently built his career until winning two stars in the Michelin Guide. Today executive chef of the palace and chef of the gourmet restaurant L’Oiseau Blanc, he creates contemporary, gourmet and precise bourgeois cuisine, served literally above the rooftops. And then, behind these spectacular dishes, there is above all a trajectory of 1 star, then 2, always in Paris.
David Bizet, a 2-star chef in Paris between Perche and Peninsula
Originally from Perche, David Bizet studied in Granville and Caen before joining the kitchens of the Senate and then the Four Seasons George V, where he stayed for eighteen years. Within the hotel, he worked at Le Cinq then took the helm of L’Orangerie, which obtained its first Michelin star in 2017. In 2018, he joined Le Taillevent in Paris, a legendary house where he won two stars in January 2020 and confirmed his status as a major chef on the Parisian scene.
In spring 2020, the Peninsula Paris recruited him as executive chef of all of the hotel’s restaurants, including L’Oiseau Blanc, perched on the sixth floor with a direct view of the Eiffel Tower. In March 2022, the restaurant in turn obtained a second Michelin star, which it has retained ever since, making David Bizet one of the rare double-starred chefs currently working in Paris.
At L’Oiseau Blanc, contemporary and ultra-gourmet bourgeois cuisine
The basis of David Bizet’s cuisine remains profoundly French, with prepared sauces, concentrated juices and noble products, but lightened by a constant search for acidity and bitterness. Among its signature dishes, the crispy sweetbreads, worked with a Chinese XO sauce, sums up this tension between comfort and liveliness. As he sums it up himself: “”, explains David Bizet to Yonder.
Another emblem of this 2-star address, the blue lobster served in three courses, where each plate develops a different facet of the product, sometimes with a touch of assumed exuberance. The leader claims this freedom: “”. Behind this sentence, a simple idea: to offer the customer a unique experience, the construction of which varies depending on arrivals and the mood of the moment.
Creativity, nature and constantly moving plates
If the menu structure remains readable, the sequences which revolve around the central dishes evolve almost every day. David Bizet assumes this cuisine in movement, nourished by the memory of tastes: “”. For regulars, this means that each service has something new in store, even when you return to a dish you have already tasted.
Behind this freedom, the creative work remains constructed, nourished by memories of tastes accumulated over the years. On weekends, David Bizet leaves Paris to hunt, fish or gather, observing dandelions, ferns and mushrooms. These outdoor escapades provide a very direct link to the product, which is then found in the restaurant’s menus.
Who is chef David Bizet at the L’Oiseau Blanc restaurant?
David Bizet is a Norman chef, executive chef of The Peninsula Paris and the two-starred restaurant L’Oiseau Blanc.
Where is the 2-star restaurant L’Oiseau Blanc in Paris?
L’Oiseau Blanc is located on the sixth floor of The Peninsula Paris, in the 16th, with a direct view of the Eiffel Tower.
What style of cuisine does David Bizet offer at L’Oiseau Blanc?
Its contemporary bourgeois cuisine highlights noble products, elaborate sauces, bitters and acidity, with a large place given to vegetables and game.
