My journey

I have many strong memories of my childhood, in Bussières. Delectable smells from my father’s butchery permeated the house – meat pies fresh from the oven, steaming brawn, salamis and saussison drying, blood sausages cooking, smoking pork belly, sausage meat being mixed.

Experiencing these aromas inspired my first fascination with the culinary world. But my first true taste of this world was with Michel Guérard, in Eugénie-les Bains, thanks to an unexpected recommendation by Nicolas de Rabaudy. I discovered a world that marvelled me.

I believe that, since day, ‘la cuisine’ is my daily guide, it gives an immeasurable thirst for life.

My inspiration

Inspiration plats

Les émotions’: I am inspired every time I meet someone. I am nourished by their sensitivities, inspired by our exchanges, capture new ideas and collect new flavours.

The wilderness of Lake Annecy and the mountains and forests of the Bauges are my anchors, my endless terrain, my atmosphere. They compel me to reflect and create.

The names of fish resonate: Omble Chevalier, Féra, Perche, Lotte, Chevesne, Bouif, Boya, Lavaret, Brochet and Ecrevisse (crayfish).




CLOS DES SENS LAURENT PETIT CHEF CUISINIER 2 ETOILES GUIDE MICHELIN ANNECY ANNECY-LE-VIEUX SAVOIE HAUTE SAVOIE AUVERGNE RHONE ALPES 74 GENEVE CUISINE LACUSTRE ET VEGETALE HOTEL RELAIS ET CHATEAUX 5 ETOILES LUXE BAIN DE NAGE PISCINE JACUZZI CHEMINÉE SPA COSY CHAMBRES TABLE GASTRONOMIQUE RESTAURANT GASTRONOMIQUE VUE SUR LE LAC D'ANNECY LAC LEMAN LAC DU BOURGET BAUGES CUISINE INNOVANTE FERA OMBLE CHEVALIER BROCHET ABLETTE LAVARET LOTTE CHEVESNE BREME ECREVISSE FENOUIL CUISINE LOCAVORE PRODUCTEURS DE SAVEURS HOTEL DE CHARME RECETTE PRODUITS LOCAUX SAVEURS CAVIAR LACUSTRE JARDIN AROMATIQUE CUMIN PIMPRENELLE AGASTACHE POIVRE DU SICHUAN BASILIC CANELLE FLEUR DE ROQUETTE FLEUR DE BOURRACHE ORIGAN ABSYNTHE PHYSALIS RUDY LAUBERTUN FERNAND BEL NIELS RODIN PHILIPPE HÉRITIER SEJOUR GASTRONOMIQUE SEJOUR DE CHARME SEJOUR ROMANTIQUE WEEK-END GOURMAND YOANN CONTE MARC VEYRAT JEAN SULPICE PAUL BOCUSE GEORGES BLANC ALAIN DUCASSE GUY SAVOY PIERRE GAGNAIRE ANNE-SOPHIE PIC GERALD PASSEDAT EMMANUEL RENAUT

CLOS DES SENS LAURENT PETIT CHEF CUISINIER 2 ETOILES GUIDE MICHELIN ANNECY RHONE ALPES 74 CUISINE LACUSTRE ET VEGETALE HOTEL RELAIS ET CHATEUX 5 ETOILES LUXE RESTAURANT GASTRONOMIQUE VUE SUR LE LAC D'ANNECY LAC LEMAN LAC DU BOURGET BAUGE CUISINE INNOVANTE

CLOS DES SENS LAURENT PETIT CHEF CUISINIER 2 ETOILES GUIDE MICHELIN ANNECY ANNECY-LE-VIEUX SAVOIE HAUTE SAVOIE AUVERGNE RHONE ALPES 74 GENEVE CUISINE LACUSTRE ET VEGETALE HOTEL RELAIS ET CHATEAUX 5 ETOILES LUXE BAIN DE NAGE PISCINE JACUZZI CHEMINÉE SPA COSY CHAMBRES TABLE GASTRONOMIQUE RESTAURANT GASTRONOMIQUE VUE SUR LE LAC D'ANNECY LAC LEMAN LAC DU BOURGET BAUGES CUISINE INNOVANTE FERA OMBLE CHEVALIER BROCHET ABLETTE LAVARET LOTTE CHEVESNE BREME ECREVISSE FENOUIL CUISINE LOCAVORE PRODUCTEURS DE SAVEURS HOTEL DE CHARME RECETTE PRODUITS LOCAUX SAVEURS CAVIAR LACUSTRE JARDIN AROMATIQUE CUMIN PIMPRENELLE AGASTACHE POIVRE DU SICHUAN BASILIC CANELLE FLEUR DE ROQUETTE FLEUR DE BOURRACHE ORIGAN ABSYNTHE PHYSALIS RUDY LAUBERTUN FERNAND BEL NIELS RODIN PHILIPPE HÉRITIER SEJOUR GASTRONOMIQUE SEJOUR DE CHARME SEJOUR ROMANTIQUE WEEK-END GOURMAND YOANN CONTE MARC VEYRAT JEAN SULPICE PAUL BOCUSE GEORGES BLANC ALAIN DUCASSE GUY SAVOY PIERRE GAGNAIRE ANNE-SOPHIE PIC GERALD PASSEDAT EMMANUEL RENAUT

“Creativity is a state of mind, always present. Creativity is my daily bread /Creativity nourishes my daily. An object, a texture, a word, a meeting will inspire a new recipe.”

Laurent Petit

‘My cuisine Lacustre & Végétale

I want to pay homage to the land around me and surprise you, subtly, with finesse, deeply, gently, at length. I want to introduce you to ingredients you may not be familiar with and surprise you with their delicacy.

My travels to Japan have left me with a clear sense of purity, and a desire to focus on the intrinsic qualities of our ingredients, to extract their hidden flavours. In my kitchen, Perche is cooked with salt, fish scales are the ‘butterfly wings’, we make ‘crayfish tea’ and Fera fish eggs… caviar of the lake.

My promise to you? We will take you to a new level of tastes – unrefined, dazzling, startling, unexpected. When you dine with us, you will be forced to let go!

cooking out’

After hiding in my kitchen for over twenty years, today I find great freedom and pleasure in ‘cooking out’ – meeting our diners, exploring and savouring the fruits of the land around me, promoting our producers and sharing the inspiration behind our dishes, their history and mine.

CLOS DES SENS LAURENT PETIT CHEF CUISINIER 2 ETOILES GUIDE MICHELIN ANNECY ANNECY-LE-VIEUX SAVOIE HAUTE SAVOIE AUVERGNE RHONE ALPES 74 GENEVE GASTRONOMIE FRANCAISE CUISINE LACUSTRE ET VEGETALE HOTEL RELAIS ET CHATEAUX HOTEL 5 ETOILES LUXE LES GRANDES TABLES DU MONDE BAIN DE NAGE PISCINE JACUZZI CHEMINÉE SPA COSY CHAMBRES TABLE GASTRONOMIQUE RESTAURANT GASTRONOMIQUE VUE SUR LE LAC D'ANNECY LAC LEMAN LAC DU BOURGET BAUGES ARAVIS CUISINE INNOVANTE FERA OMBLE CHEVALIER BROCHET ABLETTE LAVARET LOTTE CHEVESNE BREME ECREVISSE FENOUIL CUISINE LOCAVORE JARDIN D'AROMATES PRODUCTEURS DE SAVEURS HOTEL DE CHARME RECETTE PRODUITS LOCAUX SAVEURS CAVIAR LACUSTRE HERBES AROMATIQUES CUMIN PIMPRENELLE AGASTACHE POIVRE DU SICHUAN BASILIC CANELLE FLEUR DE ROQUETTE FLEUR DE BOURRACHE ORIGAN ABSYNTHE PHYSALIS SEJOUR GASTRONOMIQUE SEJOUR DE CHARME SEJOUR ROMANTIQUE WEEK-END GOURMAND TOURISME GASTRONOMIQUE TOP CHEF GRAND CHEF ART DE LA TABLE ART CULINAIRE COOKING OUT CAVE VINS CAVE D'AFFINAGE COFFRET CADEAU

My secret garden

With the help of our gardener Lionel Perron, we have created our very own herb garden at Clos des Sens. Having this intimacy with nature on our doorstep serves as a constantly reminder to be spontaneous. While spending time exploring our forty herb varieties and their abundance of perfumes, is an education in patience and creativity, that evokes both memories and sparks the imagination.

Among them: the purple Shiso with its intense taste of cumin, sometimes refreshing dialogue of the pimpernel and occasionally surprising bursts of cucumber and litchi. The enigmatic Agastache, with its persistent notes of fern. The subtle tenderness of Sichuan pepper; not forgetting Cinnamon Basil; or the miniscule flower of the perennial Roquette; as petulant as the finest pepper corn; the iodine concentrate of the Borage Flower; the Physalis, Oregano, Absynthe

THE PRODUCERS OF MY SAVOURS

Our region has a wealth of enthusiastic women and men who share their love of all that is tasty, simple and authentic with me. Attentive to quality, they care for their crops and always privilege the subtlety of the savours. My thanks to Rudy Laubertun for his root chicory, Philippe Héritier for his exceptionally succulent and tasty snails, Dominique Griot for the aromatic depths of his saffron. Thanks also to the Viret family who explained the seasonal variation of vegetables in the Albanais region between Lake Le Bourget and Lake Annecy and to Niels Rodin for his improbably scented citrus fruits.
And thanks to all the others who enchant my days and inspire me to new creations all the time.

Those without whom…

My wife Martine has always played a crucial role. Demanding, embodying all the sport values, perfectionist, she takes care on our daily life, obliges us to make constant progress all the time and to push back the boundaries. With Martine, we make sure that our teams are strong like a closely-knit and complementary family. Franck Derouet, “Executive Chef”, faithful companion in culinary thought, rewrites my sensitivity day by day.

The valorisation of intelligence and talent is fundamental. I like to listen, share, transmit and be an accessory. That way we progress together. We all have so much to learn from each other.

CLOS DES SENS LAURENT PETIT CHEF CUISINIER 2 ETOILES GUIDE MICHELIN ANNECY ANNECY-LE-VIEUX SAVOIE HAUTE SAVOIE AUVERGNE RHONE ALPES 74 GENEVE CUISINE LACUSTRE ET VEGETALE HOTEL RELAIS ET CHATEAUX 5 ETOILES LUXE CHAMBRES TABLE GASTRONOMIQUE RESTAURANT GASTRONOMIQUE VUE SUR LE LAC D'ANNECY LAC LEMAN LAC DU BOURGET BAUGES CUISINE INNOVANTE FERA OMBLE CHEVALIER BROCHET ABLETTE LAVARET LOTTE CHEVESNE BREME ECREVISSE FENOUIL CUISINE LOCAVORE PRODUCTEURS DE SAVEURS HOTEL DE CHARME RECETTE PRODUITS LOCAUX SAVEURS CAVIAR LACUSTRE JARDIN AROMATIQUE CUMIN PIMPRENELLE AGASTACHE POIVRE DU SICHUAN BASILIC CANELLE FLEUR DE ROQUETTE FLEUR DE BOURRACHE ORIGAN ABSYNTHE PHYSALIS RUDY LAUBERTUN FERNAND BEL NIELS RODIN PHILIPPE HÉRITIER YOANN CONTE MARC VEYRAT JEAN SULPICE PAUL BOCUSE GEORGES BLANC ALAIN DUCASSE GUY SAVOY PIERRE GAGNAIRE ANNE-SOPHIE PIC GERALD PASSEDAT EMMANUEL RENAUT

My «Comers»

No collaboration works without mutual trust, benevolence and excellence. Passing on knowledge does not mean creating clones! My seconds (under-chefs) are invaluable and I give them as much as they give me. My satisfaction and my pride are immense when they reveal their talents, innovate and find new ways to stimulate the taste buds.
I know then that the time has come for them to fly with their own wings and I try to give them all the help I can to ensure their success.

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To share the life of the Clos des Sens, discover the emotions and adventures that make me vibrate, news and offers of the establishment throughout the seasons,

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