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After announcing his departure from the famous Parisian cuisine of Le Taillevent in March, the double star chef David Bizet took up residence in the Parisian palace The Peninsula Paris as executive chef in June.
“Welcoming David Bizet at the head of our kitchens represents a great moment of enthusiasm for The Peninsula Paris. We are proud to establish the position of our restaurants as a key part of Parisian way of life,” said Mauro Governato, General Manager of the establishment.
A real revolution has taken place this year on the Parisian gastronomic scene. David Bizet has left Le Taillevent, replaced by Jocelyn Herland, to head up the kitchens at The Peninsula Paris, where he replaces Christophe Raoux, who has himself gone to the Ecole Ducasse – Paris Campus in Meudon.
A new chef with a brilliant career
It is with a distinguished career that the 42 year old Norman chef joined the kitchens of the remarkable palace on Avenue Kléber. In 1993, at the age of 15, he joined the Granville Hotel School. He then continued his apprenticeship in Caen and obtained his master’s degree in 1997. Two years later, he joined the Four Seasons George V brigade as half party manager where he worked for eighteen years.
He was then appointed chef at the Parisian restaurant l’Orangerie, where he was awarded his first Michelin star in 2017, after just eight months of service. In 2018, David Bizet returned to the Taillevent team and the Michelin guide awarded him his second star in January 2020.
The talented Norman chef is thus taking the reins of the gastronomic history of The Peninsula Paris, where “respect for nature, the seasons and products” will remain a guiding principle.
He will use his talent and expertise to develop all the restaurants and allow each one’s to develop : French gastronomy at the starred restaurant L’Oiseau Blanc, Cantonese gastronomy at LiLi and French and international cuisine at the Lobby Restaurant.
Reopening of the starred restaurant with a menu signed Chef Bizet
The Peninsula Paris also announced the reopening of its restaurant L’Oiseau Blanc, offering a majestic view over the rooftops of Paris. Guests will be able to discover and taste throughout the summer the exceptional dishes imagined by Chef Bizet.
On the menu of this summer : as a starter, fine lisettes à la flamme, a lemon water cake or a zucchini gazpacho with its burrata. Then, a St. Pierre poached in fermented milk, a gilthead bream with rosemary, an Iberian pork chop or a shoulder of lamb from Aveyron roasted with seaweed (for two people). To finish the meal in beauty, delicate and gourmet creations around peach, rhubarb and chocolate will be proposed à la carte.
Read also > GASTRONOMY: HOW THE STARRED CHEFS PREPARED THEIR RECOVERY
Featured photo : © The Peninsula Paris[/vc_column_text][/vc_column][/vc_row]
