Chef David Bizet’s Carnet de Chasse celebrates autumn’s hunting traditions
At L'Oiseau Blanc, a new seasonal menu interprets the richness of French hunting season through exceptional ingredients and contemporary culinary technique. Chef David Bizet captures the essence of autumn in each precisely crafted plate.
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The rooftop dining room of L’Oiseau Blanc welcomes autumn with the arrival of Carnet de Chasse, Chef David Bizet’s interpretation of France’s most storied culinary season. The menu honours the traditions of the hunt through contemporary technique and the finest seasonal offerings, where raw material becomes the principal player in each composition.
Bizet’s approach strips away excess. Sliced mushroom and precisely cut foie gras share a vast, textured white plate, their simplicity speaking to a deeper understanding of ingredient and proportion. A delicate vegetable emulsion arrives on a small white vessel, its gentle green offering counterpoint to broader, richer dishes. On burnished dark slate, a single arrangement of game, pale mushroom and crimson offal sits with the discipline of a still life, flanked by small vessels of golden jus and dark reduction.
Golden squash, herb preparations and sliced game build vertically on another plate, their colours and textures layered with the precision of a craftsman. Each element has been considered not only for its place on the plate but for the conversation it holds with those alongside it. Bold flavours meet delicate associations; nothing overwhelms. The craftsmanship speaks quietly, requiring attention rather than announcing itself.
The menu runs through the autumn season at L’Oiseau Blanc, located on the rooftop of The Peninsula Paris.
Imagery courtesy of The Peninsula Paris (@thepeninsulaparis).
