Bulle d'Osier

Bulle d'Osier is the intimate gastronomic restaurant of Clos Vauban in Langres; the dining room is led by sommelière Anaïs Bercegeay. The house forms part of the Clos Vauban project initiated by Laurent and Martine Petit, whose reputation and transmission of know‑how underpin its culinary ambitions. The kitchen cultivates direct relationships with local producers, fishers, hunters and pickers, the wine programme highlights small neighbouring vignerons with thoughtful pairings (with or without alcohol), and service is intimate and immersive. Bulle d'Osier holds a Michelin star. The dining room is a small, woven "ode to osier" created by artisan Marion Roffino, furnished with leather‑clad tables and set close to the kitchen so guests perceive the chefs' ballet; the setting is intimate and quietly refined. The cuisine is creative, contemporary fine‑dining rooted in the Haute‑Marne territory and local farm produce; menus are seasonal, narrative‑driven and presented as structured multi‑course tasting experiences that change with the seasons and reflect disciplined attention to territory, technique and hospitality. Chef Valentin Loison leads the kitchen. Specialities comprise the 6 Saveurs and 8 Saveurs tasting menus, La Table du Chef immersive kitchen experience, preparations of Saône‑caught fish, dishes built on foraged meadow and woodland ingredients, daily harvests from the on‑site garden, plant extractions and delicate seasonal intensities, and game from the nearby Parc National des Forêts.