Three Chefs, Three Feasts: The Peninsula’s Michelin Starred Culinary Series Takes Flight
- James Massoud
- Jun 26
- 4 min read
It began in Paris on a May evening – the City of Light glittering below the rooftop of L’Oiseau Blanc, as three of Europe’s most celebrated chefs came together to ignite a new dining series unlike anything The Peninsula has ever hosted. Three Chefs, Three Feasts is an ambitious new culinary journey connecting Paris, London and Istanbul through the vision, craft and emotion of the chefs behind the Peninsula’s European flagships. And after its show-stopping debut in Paris, the adventure is only just getting started.
Think of it as a roving gastronomic summit – a Michelin starred tour de force where three distinct culinary philosophies converge for one extraordinary night in each of their home cities. The idea is simple: one city, one night, three chefs, six courses – each with a story to tell, a memory to evoke, and a flavour rooted in place.
The trio at the heart of the experience is a formidable one: Chef David Bizet, the French master behind the menus at L’Oiseau Blanc in Paris; Chef Claude Bosi, two-Michelin starred culinary powerhouse of Brooklands at The Peninsula London; and Chef Fatih Tutak, the Istanbul native and creative mind behind GALLADA, known for his refined, emotional takes on Turkish and Asian cuisines.
The Paris Prelude
The curtain-raiser took place on 13th May atop L’Oiseau Blanc, with just 36 fortunate diners seated for an evening of storytelling through food. Here, with the Eiffel Tower gleaming in the distance, the chefs brought their vision to life across a six-course menu that danced between tradition and innovation.
Chef Claude Bosi opened the feast with a playful Duck Jelly – a dish that paid homage to his roots while pushing boundaries. Then came Manti from My Mum – Chef Tutak’s deeply personal take on the Turkish dumpling of his childhood, reimagined with finesse and maternal memory. Rounding off the early courses, Chef Bizet’s Sea Garden spoke of the French coast, sustainability, and his precision-driven elegance – a tribute to the terroirs of his homeland.
Each plate was more than just a dish; it was a chapter of a larger story. And between courses, guests were given rare behind-the-scenes access – glimpses into the working harmony of three teams, three kitchens, one shared philosophy. There was no ego here, only unity – expressed through a symbolic culinary handover between chefs that marked the transition from one course to the next.
At the close of the evening, guests departed not just with memories, but a tangible token: a box of artisanal Peninsula chocolates, each one inspired by the three hotels – a final flourish that left a sweet, lasting impression.
Coming to London: September's Sky-High Showcase
Next up, the series lands in London on 30th September, where the rooftop heights of Brooklands by Claude Bosi will host the second feast. With just 46 covers available, demand is expected to be high – and for good reason.
Brooklands is no ordinary dining room. Suspended high above Belgravia, the space is a tribute to British aviation and motorsport history – complete with a Napier Railton race car on display and a model of Concorde soaring overhead. It’s a dramatic, design-forward space that mirrors Chef Bosi’s food: elegant, grounded in heritage, but always with an element of surprise.
Partnering with Chef de Cuisine Francesco Dibenedetto, the evening promises a high-wire act of British ingredients filtered through French technique – and with the added flair of Bizet’s and Tutak’s contributions, expect a fusion of London sophistication, Parisian artistry and Istanbul soul.
At £295 per head, the experience is priced for its exclusivity, but for the lucky few who book, it will be an evening of once-in-a-lifetime encounters – both with the chefs and with their food.
The Finale in Istanbul
The series culminates in Istanbul on 22nd October, with a dinner and cocktail evening held at GALLADA – one of the city’s most dynamic culinary destinations. Situated on the rooftop of The Peninsula Istanbul – a breathtaking perch above the Bosphorus – GALLADA blends ancient Silk Road influences with Chef Tutak’s bold, contemporary style.
This final feast will be the most expansive, with up to 60 covers. Guests will sip cocktails on the terrace at sunset, amid pomegranate trees and skyline views, before being treated to a theatrical, border-crossing tasting menu. Expect the unexpected: spice-laced whispers of Asia, deeply rooted Turkish comfort food, and the kind of fine dining pyrotechnics that have earned Chef Tutak global acclaim.
And with DJs and Istanbul’s electric nightlife on tap, this final stop promises to blur the line between fine dining and celebration.
A Culinary Tribute to Craft, Culture and Connection
What binds these three chefs – and their cities – together is not just the Peninsula name, but a shared dedication to food as emotional expression. There’s passion in every plate, and purpose in every partnership – whether it’s sourcing the best local ingredients from trusted producers or collaborating across languages and techniques to deliver a singular experience.
Three Chefs, Three Feasts is more than a dinner. It’s a manifesto – one that celebrates seasonality, memory, and multiculturalism through craft. It’s a reminder that the world’s most exciting dining experiences are about more than the food; they’re about what that food represents, the stories it tells, and the people who come together to tell them.
