L’Oiseau Blanc an aviator’s gourmet

L’Oiseau Blanc restaurant at the Peninsula Paris

In 1927 when Charles Lindbergh made his successful transatlantic crossing, two French aviators Charles Nungesser and François Coli attempting the same race in their aircraft named “L’Oiseau Blanc” disappeared without trace, a mystery yet to be solved till this day. L’Oiseau Blanc restaurant at the prestigious Peninsula Paris named after their airplane pays homage to these two courageous aviators. Set in one of Paris historic building the former Majestic Hotel, the L’Oiseau Blanc is located on the sixth floor where the main entrance is styled like an interior of an aircraft leading to the main hall with open glass roofs decorated with items from the world of aviation.

Entrance to L’Osieau Blanc restaurant at the Peninsula Paris

The restaurant opens up to a beautiful rooftop terrace with spectacular view of Paris.

The beautiful terrace of L’Oiseau Blanc

The “wake me up” cocktail blend of champagne, vodka, hibiscus and cranberry syrup top with lime one among the many irresistible cocktails offered before embarking on a trip into the aviator’s gourmet …

The aviator bar of L’Oiseau Blanc at the Peninsula Paris

As I sat under the glass roof with views over Paris, my gourmet flight began with some delightful salted macadamia nuts and olives while waiting for the main dishes …

Appetizers at L’Osieau Blanc restaurant

At the L’Osieau Blanc traditional French dishes with contemporary touch orchestrated by the Alsatian born Chef Sidney Redel changes weekly using seasonal products include this week’s fresh squids cooked with asparagus cream blend in with Espelette pepper and cardamom.

Squids with asparagus cream

My gourmet flight continued with the perfectly half cooked “Saumon à La Parisienne” specially prepared L’Oiseau Blanc style, a tribute to some of the dishes once served on Air France first flight from Paris to New York in 1946.

Salmon L’Osieau Blanc style

More fish on the menu with the precious freshwater Féra fish from Lake Geneva. I was not expecting to get this fish as even in Switzerland, has become a rarity although it may also be found in lake Bourget in Savoie. The delicious Féra fish is cooked with green olives and served with micro greens and crozets in cream sauce – small flat pasta traditional dish of Savoie.

Fish with green olives at L’Oiseau Blanc

My gourmet flight landed exquisitely with the signature dessert of L’Oiseau Blanc, certainly not to be missed, created specially by Julien Alvarez Chef pastry of the Peninsula Paris. An exquisite chocolate mousse on top of raspberry sorbet on crispy biscuit …

L’Envol signature dessert of L’Oiseau Blanc

Julien’s cheese cake is another delectable creation another must try, served with wild strawberries and the marvellous verbena flavoured sorbet.

Cheese cake at L’Oiseau Blanc restaurant

My gourmet experience set in a unique aviator atmosphere orchestrated by both talented chefs Julien and Sidney ends with a teapot of fresh mint and salted butter caramel candies.

Sidney Redel and Julien Alvarez chefs at the Peninsula Paris

The Peninsula Paris
19 Avenue Kléber
75016 Paris
France
Tel: +33 1 5812 2888

Designer cuisine

Chef Thierry Marx of Sur Mesure restaurant at the Mandarin Oriental Paris

Contrarily to other cooking Thierry Marx cuisine Chef of Sur Mesure restaurant at the Mandarin Orinetal is certainly worth a detour when visiting Paris. Set in a unique interior environment of the fashion world with off white wall decorations reflecting cut patterns and textures, Thierry Marx innovative cuisine blends in nicely with the architectural ambience. It might not for everyone’s taste but his Asian and western fusion inspired creative cooking could be tantalizing bringing together a gourmet play of textures, form and taste. Using some ingredients mostly inspired through his voyages especially that of Japan making the best use of some of the most original essence such as ylang ylang and hibiscus. Art on your table which is also an invitation to delight your palate while enjoying some of his exquisite ingredients displayed in the most aesthetic manner. First comes the various flavoured home made bread with sesame, olives …

Delicious flavoured breads

Then some various surprises to whet the appetite such as the tasty green olive balls and crispy chestnut stick …

Appetizer’s at Thierry Marx Sur Mesure restaurant

The weekly menu presents an array of his original innovative creation with the use of tea in all its aspects. Using tea essence for a starter – nicely presented with some lovely tastes of Jasmin, Hibiscus, green tea and the smoky taste of lapsang souchong blending in with soybean vegetables and sea food. Next comes the lovely lobster mixed with endive witloof and truffles in savoury sweet chocolate aspic. …

Tea essence delight and lobster in chocolate aspic

One of his masterpiece is this very tasty soybean risotto with oyster and truffles. Different and certainly has a unique taste with its crispy soybean and aromatic truffle oil …

Soybean risotto with truffle and oyster essence

Then comes this lovely “Haricot tarbais “croustillant et fondant” a fine crispy bean crepe with a tasty sauce …

Artistically presented crispy bean crepe

The famous gourmet Challans Duck comes next nicely displayed with its vegetables and sweet and sour sauce …

Sweet sour Challans duck

And the sweet Bento desert – a various mini sweet cakes using different ingredients including coconut, chocolate and blackcurrant as well as ylang ylang and hibiscus flower essences …

Sweet Bento desert

Another sweet surprise of the culinary world Thierry Marx and his creative cooking is the upside down cake served in a coffee cup …

Upside down sponge cake

To finally end up beautifully with herbal flower infusion of hibiscus and rose tea …

Herbal tea at Thierry Marx Sur Mesure restaurant at the Mandarin Oriental

Thierry Marx Sur Mesure
Mandarin Oriental
251 rue Saint-Honoré
75001 Paris
France
+33 (0)1 70 98 78 88

Rediscovering “Le Train Bleu” …

Le Train Bleu restaurant

Paris has one of the world most interesting and fabulous historic restaurants. Sunday brunching at the reputed turn of the century restaurant “Le Train Bleu” can be quite a nice journey into the past when train journeys at its early days are popular especially among the wealthy. Opened in 1901 then “the Buffet de la Gare de Lyon”, Le Train Bleu as it is known today has one of the city most unique decor, richly adorned with frescoes and golden sculptures.

Le Train Bleu restaurant

The elaborate ornamentation can be quite overwhelming when entering the restaurant, but Le Train Bleu is one of the few restaurants today, part of France Historic Monument, that has kept its bygone charms.
Indeed eating at this fabulous place may take you on a nice imaginative train journey over the many destinations operated by the French Railway then known as Chemins de fer de Paris à Lyon et à la Méditerranée (PLM) such as the Train Bleu, the famous night train to the French Riviera serving the elite and the famous. The wall paintings depict the many destinations operated by the French Railway.

The Bar at Le Train Bleu

…And the Big Ben Bar lounge where you sit around in large comfortable chairs. Relax and enjoy the trip …

Nice comfortable bar lounge at Le Train Bleu