Bulle d'Osier

The story

Bulle d'Osier at Clos Vauban in Langres | Michelin-Starred French Cuisine

A Poetic Table in the Heart of Langres

Within the historic walls of the Clos Vauban, a 19th-century manor on the ramparts of Langres, the intimate gastronomic table Bulle d'Osier offers an experience rooted in the landscape of the Haute-Marne. This is the latest project from celebrated chef Laurent Petit and his wife Martine, who, after their three-star tenure at Le Clos des Sens in Annecy, have returned to Petit's native region with a clear vision: to put the Grand Est firmly on the gastronomic map.

The daily work, however, belongs to chef Valentin Loison and his partner, head sommelier Anaïs Bergeay. The duo met Petit at Le Clos des Sens and now run the kitchen and dining room at Bulle d'Osier with quiet authority. Their cooking is described as "poetic," a refined and delicate interpretation of the local terroir. They spend their days walking the valleys of southern Haute-Marne, building relationships with the region's artisans, farmers, fishermen, and foragers.

This deep connection to the land is the soul of the cuisine. The kitchen is directly supported by the estate's own kitchen garden and aromatic plant garden, which spans over 3,000 square meters. The result is a style of French cuisine that is singular in its intense delicacy and unwavering local commitment—a philosophy that earned the restaurant its first Michelin star, a recognition of high-quality cooking that feels both personal and deeply rooted.

The wine list, curated by Anaïs Bergeay, is equally thoughtful, championing artisanal producers from Champagne to Burgundy, the Jura to Alsace, and featuring the restaurant's own plant-based extractions. For those seeking a more accessible yet still singular meal, the property also offers the Mirabelle dining room. But for the full, focused expression of this place, Bulle d'Osier is the destination.