Three Chefs, Three Feasts: A Cross-Cultural Culinary Series by The Peninsula

The Peninsula Hotels has launched a new dining series titled Three Chefs, Three Feasts, which brings together chefs from its European properties in Paris, London, and Istanbul. The series features Michelin-starred chefs from each location, collaborating on a six-course tasting menu served over three separate evenings in three cities.

Events are scheduled to take place at the rooftop restaurants of L’Oiseau Blanc at The Peninsula Paris (13 May), Brooklands by Claude Bosi at The Peninsula London (30 September), and GALLADA at The Peninsula Istanbul (22 October). Each event is set within the hotels’ rooftop venues, with panoramic city views forming a backdrop to the collaborative menus.

The participating chefs are:

• David Bizet – L’Oiseau Blanc, The Peninsula Paris
• Claude Bosi – Brooklands by Claude Bosi, The Peninsula London
• Fatih Tutak – GALLADA, The Peninsula Istanbul

Each evening will include a six-course tasting menu, with dishes presented in turn by each chef and their respective teams. Sample courses include a duck jelly starter by Claude Bosi, a version of traditional Turkish manti from Fatih Tutak, and a seafood dish titled “Sea Garden” by David Bizet. The menus reflect personal influences and regional references from each chef’s background, with ingredients sourced from local suppliers.

Guests will have visibility into the kitchen operations during the events, with each course transition marked by a gesture between the chefs, intended to signify the collaborative nature of the series. At the end of the meal, attendees will receive a selection of chocolates themed around the three Peninsula destinations.

Event Details and Venues

L’Oiseau Blanc, The Peninsula Paris
13 May | Dinner served from 19:00 | €425 per person | 36 seats
Located on the rooftop of The Peninsula Paris, L’Oiseau Blanc is named in reference to early French aviation. The restaurant serves contemporary French cuisine under the direction of Chef David Bizet, with a focus on seasonal ingredients and traditional techniques.
Information: +33 1 5812 2888

Brooklands by Claude Bosi, The Peninsula London
30 September | Dinner from 18:00 to 21:00 | £295 per person | 46 seats
Brooklands by Claude Bosi references British motorsport and aviation history. The dining room includes various artefacts, such as a scale model of the Concorde and a Napier Railton race car. The menu is developed by Claude Bosi and Francesco Dibenedetto, combining British ingredients with classical French methods.
Information: +44 20 3959 2888

GALLADA, The Peninsula Istanbul
22 October | Cocktails from 18:30, Dinner from 19:30 | 60 seats
Situated above the former Karaköy passenger terminal, GALLADA incorporates views of the Bosphorus and a menu that blends Turkish and Asian influences. Led by Chef Fatih Tutak, the restaurant includes both traditional references and contemporary culinary elements.
Information: +90 212 931 2888

The Three Chefs, Three Feasts series presents a multi-location format involving coordinated contributions from chefs based in three cities. Each dinner highlights local culinary traditions through individual interpretations by the participating chefs.