Restaurants

Bulle d'Osier

Name: Bulle d'Osier
Address: Clos Vauban, 1 place du Colonel-de-Grouchy, Langres, Great East, 52200, FRA
Telephone: +33 3 25 86 00 54
Price range: Spare no expense

Clos Vauban, 1 place du Colonel-de-Grouchy, Langres, 52200, France

€€€€ · Creative

Chef's Table Farm-to-table

This establishment manages its own bookings.

Please contact the restaurant directly to book a table.

Bulle d'Osier

Clos Vauban, 1 place du Colonel-de-Grouchy, Langres, 52200, France

€€€€ · Creative

Chef's Table Farm-to-table

Two Stars: Excellent cooking

A former officers' mess, this mansion standing proud next to the Porte des Moulins is now a charming restaurant, designed and set up by chef Laurent Petit. Both the name and decor of this elegant property surrounded by a large vegetable garden pay homage to the tradition of basket-making in Fayl-Billot – the birthplace of this champion of ingredients from Lake Annecy. The carte blanche menu devised by Valentin Loison (the chef from the Jura previously worked at Le Clos des Sens and Mirazur) is creative and on point, drawing inspiration from foraging (polypody), garden vegetables, local livestock (matured Black Angus beef), Saône fishing (carp ventrèche, matured pike-perch, catfish) and hunting (roe deer). These fine, well-balanced dishes are enhanced by sommelier Anaïs (partner of the chef), who oversees things front of house with professionalism and warmth, dispensing judicious wine recommendations.

"Rooted in the surrounding landscape, the kitchen relies on a 3,000 m² vegetable garden and its greenhouse, along with fish from the Saône River (ikejime method), foraging, game and local market gardeners. These resources dictate a single menu, with a 100% plant-based option available. Each artisan producer is presented in the dining room. Nothing is wasted: chicken skin, beef fat, trimmings or peelings are all utilised through fermentation and other preservation methods, with leftovers collected for compost."

— Valentin Loison