L’Oiseau Blanc, Lunch & Dinner – The Peninsula, Paris

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L'Oiseau Blanc
L’Oiseau Blanc

What would returning to Paris be without a stop at L’Oiseau Blanc, especially when Chef Sidney and Rodolphe insist we drop in for lunch and dinner.  If you missed our past experiences, you can view them at: L’Oiseau Blanc – Dinner,   L’Oiseau – Lunch and L’Oiseau – Lunch with The Mods.  We’d planned to have a light lunch and catch up with Chef Sidney and Rodolphe, but what we had in mind soon disappeared and we were in the hands of two experts whose generosity stretched our appetites to consume what can best be described as “over the top.”  This gastronomic exploration was anything but light, and yes, I consumed it all.  I’m not one to give up the chance to experience haute cuisine, so at Chef Sidney’s request, we sat back, relaxed and allowed him to “WOW” us again during lunch.  This was also the case for dinner when we returned to Paris after Anacapri, as Chef Dong filled in for Chef Sidney.  Here’s the lunch experience and dinner that followed.

 

Bread
Bread

 

Black Truffle Sausage
Black Truffle Sausage

 

Poached egg, duck breast, coconut, with cold green peas soup
Poached egg, duck breast, coconut, with cold green peas soup

 

Poached egg, duck breast, coconut, with cold green peas soup
Poached egg, duck breast, coconut, with cold green peas soup

 

2013 Saint Peray "Les Figuiers" Domain Bernard Gripa
2013 Saint Peray “Les Figuiers” Domain Bernard Gripa

 

Whiting fish, shallots compote, braised veal breast, spring cabbage
Whiting fish, shallots compote, braised veal breast, spring cabbage

 

View from L'Oiseau Blanc
View from L’Oiseau Blanc

 

Roasted pigeon, carrots purée, fresh spring vegetables
Roasted pigeon, carrots purée, fresh spring vegetables

 

Win
2008 Gloser Strohwein Cabernet Sauvignon “Vin de Paille”

 

"Match Point" for Roland-Garros, with vanilla cream, fresh strawberries, and mint syrup
“Match Point” for Roland-Garros, with vanilla cream, fresh strawberries, and mint syrup

 

Gloser Strohwein Cabernet Sauvignon
Gloser Strohwein Cabernet Sauvignon

 

"Envol" chocolate cake, raspberry sorbet
“Envol” chocolate cake, raspberry sorbet

 

Roland-Garros - The Peninsula
Roland-Garros – The Peninsula

 

 

Chef Sidney and Rodolphe our gratitude to you both is limitless.  Thank you so very much for everything.

 

And Dinner:

Black Truffle Sausage with Champagne
Black Truffle Sausage with Champagne

 

2013 Domaine Larue "En Montceau" Saint-Aubin 1er Cru
2013 Domaine Larue “En Montceau” Saint-Aubin 1er Cru

 

Crab from Douarnenez seasoned with smoked chili pepper, petals of crispy vegetables with confit lemon and a frothy bisque
Crab from Douarnenez seasoned with smoked chili pepper, petals of crispy vegetables with confit lemon and a frothy bisque

 

Frothy bisque
Frothy bisque

 

2014 Clos Venturi, Jean-Marc Venturi
2014 Clos Venturi, Jean-Marc Venturi

 

Fish
Pan-fried red mullet with fresh chamomile, flowering courgette served with chorizo, patty pan squash, black olives and scamorza cheese

 

Wine
2012 Gevrey-Chambertin “La Justice” René Bouvier

 

Frog Legs cooked Mediterranean style
Frog Legs cooked Mediterranean style

 

Formage
Formage

 

Soft chocolate biscuit, light lime cream and lemon thyme sauce
Soft chocolate biscuit, light lime cream and lemon thyme sauce

 

L'Oiseau Blanc - The Peninsula, Paris
L’Oiseau Blanc – The Peninsula, Paris

 

 

A special thanks to Rodolphe, Quentin and Chef Dong Yeup Han – – the service and dinner was perfect.

Quentin and Rodolphe
Quentin and Rodolphe

 

19 Avenue Kléber, 75116 Paris, France
Phone: +33 1 58 12 67 30