Chef David Bizet’s Singular and Rooted Cuisine
L'Oiseau Blanc invites you to experience a culinary journey that is as poetic as it is delicious, as refined as it is inspired, rooted in French tradition yet fully embracing modernity. In 2026, the restaurant proudly retains its two Michelin stars for the fifth consecutive year, a testament to its unwavering pursuit of excellence and flawless culinary mastery.
Hailing from the Perche region, Chef David Bizet maintains an intimate and respectful relationship with nature, a true source of inspiration and creativity. Whenever possible, he returns to his beloved terroir, enjoying forest walks, hunting, or fishing, always with the utmost respect for the environment.
Committed to sustainable cuisine, he passionately cultivates his own vegetable garden, carefully managing the spaces and maintaining the delicate balance of ecosystems that allow plants and animals to thrive. Naturally, his passion shines through in every dish, as he honors the treasures of his terroir with delicacy and humility. A promise of a true gastronomic flight through the heart of French terroirs, where each stop tells the story of nature and its riches, brilliantly celebrated in every plate and every gesture.
Our menus:
Seasonal flight (lunch menu - not available during weekends & public holidays)
A-la-carte menu
Travel book in 6 journeys
The Great Journey
Bastille Day (with a view of the fireworks – menu available for dinner only)
Click here for the general condition of reservation.
Cuisine
French Gastronomic - Two Michelin Stars
Location
Rooftop, restaurant accessible to the disabled.
Hours
L'Oiseau Blanc is open every day for lunch from 12:00 p.m. to 02:00 p.m. and for dinner from 07:00 p.m. to 10:00 p.m.
Dress Code
We welcome your four-legged furry guest (one dog per person) up to 7kg.
Information
[email protected]
Meet the Chef David Bizet
L'Oiseau Blanc is thrilled to have chef David Bizet in its ranks, where the culinary maestro flexes his creative and culinary prowess refined over years spent in some of France’s top dining destinations. He embarked on his culinary career at the Four Seasons Hotel George V, in Paris. He remained at the hotel for 18 years, eventually taking on the role of Chef at Le V restaurant in 2014, and then of Chef at L’Orangerie restaurant where, in 2017, he was awarded his first Michelin star. 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.
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In every aromatic note, I discover an ode to the terroirs of France, where the richness of our soils meets the subtle art of gastronomy. Like a declaration of love to the roots of culinary art, each of my dishes celebrates history, tradition, and an infinite passion for the ingredients that surround us.