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Menu 2025 - L'Oiseau Blanc
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
February 27, 2025
Chef
David Bizet
Type of cuisine
French
Menu photos (4)
All food photos (84)
Starters
- Scallops
- €95
- In texture / buckwheat crepe / bone marrow / matured sorrel
- Langoustine
- €135
- Steamed in calcareous biotopes / roasted hazelnut zephyr / Oscietra caviar
- Veal
- €110
- Vegetal condiment / confit egg / watercress / essence pepper
Main courses
- Flame grilled turbot
- €120
- Asparagus / citrus consommé / seaweed / sea urchin
- Blue Lobster
- €125
- Carbonade / fermented grain / cappuccino / coral
- Smoked poultry
- €105
- Fir bud / green anise morel / red chive / Arbois wine
- Glazed sweetbread
- €115
- Black garlic / orange blossom / carrot / sour garden
Cheese
- Selection of cheeses from our master cheesemaker
- €39
Desserts
- Marine herbarium
- €39
- Lactic garden / pear kombucha / sea buckthorn berry
- Crystallized Taha’a vanilla
- €39
- Burnt onion / soubise foam / caramelized layer
- Hazelnut
- €39
- Cauliflower caviar / black lemon / crispy lace
Seasonal flight - 125€ per person
- Celtic damsel
- In mousseline / Swiss chard / langoustine concentrate / buckwheat
- Veal
- Vegetal condiment / confit egg / watercress / essence pepper
- Flame grilled turbot
- Asparagus / citrus consommé / seaweed / sea urchin
- Marine herbarium
- Lactic garden / pear kombucha / sea buckthorn berry
Travel book in 6 journeys - 325€ per person
- Celtic damsel
- In mousseline / Swiss chard / langoustine concentrate / buckwheat
- Veal
- Vegetal condiment / confit egg / watercress / essence pepper
- Blue lobster
- Carbonade / fermented grain / cappuccino / coral
- Smoked poultry
- Fir bud / green anise morel / red chive / Arbois wine
- Fresh milk
- Marinated galanga / sunflower praline / pistachio sap
- Crystallized Taha’a vanilla
- Burnt onion / soubise foam / caramelized layer
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