Lili restaurant at the Peninsula opens a dialogue between Cantonese and French cuisine

Published on 11 October 2021. Updated on 1 July 2026.

The Peninsula, one of the most luxurious Parisian palaces, is located on Avenue Kléber. While L’Oiseau Blanc on the top floor offers a splendid panoramic view and gourmet cuisine by executive chef David Bizet, the Lili restaurant is accessible directly from the magnificent lobby. In a majestic, sumptuous setting resembling a Chinese opera, Hong Kong chef Dicky To, who arrived in December 2019, and David Bizet, imagined a menu that combines Cantonese gastronomy and French cuisine. 

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 shrimp, 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. 

As for dessert, Anne Coruble crafts powerful sweet dishes, such as chocolate crunch accompanied by ginger condiment, and light ones, 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. Homemade teas and kombuchas with subtle notes are also available.

Lili restaurant at the Peninsula Hotel, 19 Avenue Kléber, 75116 Paris. 0158126750. Open from Tuesday to Saturday for lunch and dinner.