Bulle d'Osier

The story

Bulle d'Osier in Langres: Modern Cuisine with a 2026 Michelin Star

Bulle d'Osier is the intimate gastronomic table at Clos Vauban, 1 place du Colonel-de-Grouchy in Langres, France. The modern cuisine here draws on the Haute-Marne countryside, and the restaurant earned one Michelin star in 2026 for high quality cooking.

Cooking rooted in Haute-Marne

Chef Laurent Petit and his wife Martine, who acquired the house, work alongside chef Valentin Loison and Anaïs Bercegeay, the partner who leads the wine service as cheffe sommelière. Valentin and Anaïs spend their time in the valleys of the southern Haute-Marne. They know the growers, craftspeople, breeders, fishers and foragers personally, and the menu starts from those relationships. The house describes the result as a poetic cooking style with delicate intensity.

Garden, wine and the house

The restaurant occupies a 19th-century residence on the ramparts of Langres. Behind it, a kitchen and aromatic garden covers more than 3,000 square metres and supplies the kitchen. Wines come from producers across Champagne, Burgundy, the Jura and Alsace, and the team also prepares plant extractions for the pairings. Guests who want a more relaxed room can book Mirabelle, the dining room in the same house.