At the Lili restaurant at the Peninsula, Cantonese and French cuisine meet

A palace located on Avenue Kléber, the Peninsula is one of the most luxurious hotels in the capital. While The White Bird, located on the top floor with its panoramic views and the gourmet cuisine of new executive chef David Bizet, the Lili restaurant, accessible directly from the magnificent lobby, is also a must-see.  In a majestic and sumptuous setting with the look of a Chinese opera, Hong Kong chef Dicky To, who arrived in December 2019, and David Bizet, have imagined a menu that combines Cantonese gastronomy and French flavors. 

While Peking duck remains Lili’s specialty, the two chefs also put dim sum in the spotlight. Alongside the traditional steamed bites with vegetables, pork or shrimps, they revisit these small handmade ravioli through three French recipes with flavors: artichoke barigoule, bouillabaisse-style fish soup and beef bourguignon. A very successful association, once the surprise has passed. Other proposals include sautéed blue lobster with homemade LiLi sauce, prime rib stewed in yellow wine or pan-fried Kung Pao poultry from Challans. All of this is accompanied by jasmine rice, noodles, vegetables or stir-fried rice pasta. 

For the dessert menu, Anne Coruble composes powerful sweet dishes such as chocolate crunch accompanied by ginger condiment or, on the contrary, light dishes such as mango poached in its juice. To accompany the meal, the hotel’s head sommelier, Florent Martin, obviously offers a wine list in keeping with the flavours of the hotel’s menu. Dicky To but also homemade teas and kombuchas with subtle tastes.

Lili at the Peninsula,  19 Av. Kléber, 75116 Paris, 0158126750 

Open Tuesday to Saturday, lunch and dinner.