A NEW, LIVELY AND MAGICAL SHOWCASE

Our new, elegantly serene, contemporary dining room invites you to enter another world. Between shadow and light, the room vibrates with the subtle rhythm and ballet of the table service, the fireplace and the fairy-like crystal artwork created by glassmakers Aurélie Abadie and Samuel Sauques. A poetic garden, presenting the Chef’s sublime vegetables: kohlrabi, artichoke, endive roots, fennel….
The majestic fireplace, its surround made of sculpted, sanded spruce that is polished with Chinese ink, was dreamed up by sculptor Theirry Martenon and made with wood sourced from our Savoie region. Using ancient methods, he has carve the wood to highlight its natural forms, colours and textures, inspired by nature – the texture of rocks, tree bark, leaf veins – it draws and emits light, from dusk to dawn.
Emitting a powerful force over the room, a monumental block of blue Savoie stone draws you to the entrance of our kitchen. Cut from a unique quartz stone, its veins date back to the origins of the world – symbolic of the honest authenticity of our ‘cuisine’. Truth and transparency – the philosophy of Laurent Petit, the soul of this place. It is here that the peaks, the lake, the ancient chestnut trees, our hosts and hostesses, the teams in the kitchen and dining room unite in praise of nature.

The Clos des Sens is one of the Grandes Tables du Monde, a very select club of 170 restaurants drawn from the 5 continents.

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LAURENT PETIT’S LAKE AND PLANT CREATIONS

F Pinay Rabaroust – Atabula (12/2016): “a language bursting with truth, honesty and decisiveness. Clear-cut. Uncompromising. Laurent Petit and his cuisine are one and the same thing. They are in total harmony, however complex. The result is impressive. On both a human and a culinary level. Behind each dish there is a story, a power, something which enthrals you until the next one – a bond which binds you. What you find here is a history of personal progress and an echo to the local region – what the French call “le terroir” – in this case the three lakes of Annecy, Geneva and Le Bourget and the soil of the Savoie. The menu – “Laurent Petit. Lake and Plant Cuisine” is faithful to its origins. And the love in the dish is probably the feeling which you feel the most at the Clos des Sens today. Here there is depth – and truth. Here beats the heart of the kitchen of the Clos des Sens – our ability to attract diners, make them unconditionally loyal to the restaurant and to the dishes in a dialogue perfectly crafted by the Lord and Master. Laurent Petit and his cuisine are one and the same. The mirror effect is disturbing, amusing and astounding. The Clos des Sens is one of France’s most beautiful restaurants. Here emotions are authentic and we continually push back the limits of culinary daring with no holds barred”.

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As the months progress, discover the best local fish and our daily selection of the most beautiful produce. To explore his culinary universe, Laurent Petit takes you on a five, seven or 10 savour journey.

 

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TABLE ART

Sophisticated tableware contributes to the emotions. Laurent and Martine Petit have brought together a selection of unique items created by local craft people. Bespoke plates and dishes reflect the aesthetics of the culinary creations, with their shapes and forms enhancing the flavours and savours of our kitchen. The contemporary preciousness of Sylvie Coquet’s porcelains create a wonderful dialogue with the elaborate rusticity of Jean-Pol Bozzone’s rough clay pottery, who through the practice of Raku attains the art of utter simplicity and life – the search for the quintessential.
The radiant Amandine from Gruffy, has made a series of lace-like porcelain on which we serve our breakfasts.
The gentle off-white porcelain crafted by potter and ceramists Maïeul Cardon from the Hautes-Alps, adds a subtle finesse to the table with its supple lines. His unique crystallisation process (a chemical reaction to the enamel) achieves a magical metamorphosis, resulting in rhythmic, irregular and geometric motifs.
While sculptor and woodman Pierre Scavino from Chartreuse, has created a series of fascinating pieces using beech wood, or ‘hêtre échauffé’ – wood carefully selected once it has begun to deteriorate and is naturally decorated with black ink designs of wild fungi. And finally we have Maxime Cadoux from the Bauges. A violinmaker by trade, Maxime transforms locally manufactured Opinel n°8 knives with his elegant and detailed carvings.

THE LOVE OF WINE: with 1,500 REFERENCES

Martine Petit has always prioritised passionate ‘artist’ wine makers who strive for the ultimate interpretation of their unique, pedigree soil. An on-going quest, aimed at finding the perfect marriage between dishes and wines. The driving force, she steers the ship while allowing our wine servers to express their own visions and sensitivities.
Today, it is our talented sommelier Thomas Lorival who perfects the art of dish and wine (and other drinks) marriages. He contributes to the evolution of one of the most exceptional wine lists in France, with over 1,500 references, 500 of which are held in reserve for maturing and 200 come from the Alps. And all of which originate from estates and plots where each vintage tells a story.

SEE OUR WINE LIST

THE CHEESE CELLAR

A jewel of the Savoie region, our cheese refining cellar is the living heart of our lounge area. Here, local cheesemongers Pierre Gay, a ‘Meilleur Ouvrier de France’, and reputed Alain Michel, have joined forces to refine our cheeses. Over 40 varieties make up our impressive cheese selection, many of which are stored in their original large form. The cellar is crafted from the same wooden planks, a local spruce, that have been used for centuries to mature Reblochon cheese in the mountain pastures.
Within the thoroughly modern setting of Clos des Sens, Martine and Laurent Petit conserve one of the area’s most powerful and ancient culinary cultures.

THE DESSERTS

Striking a festive note, Clos des Sens’ desserts are a gourmet opera in two, three or four acts. Created by Laurent Petit as a prolongation of his culinary journey, they are, importantly, composed by a ‘cook’ and not a ‘patissier’. Intended to reflect the identity of our local region, our desserts alternate between coaxing, mysterious and ethereal. The ‘musts’ include homemade evanescent chicory tart; agastach and raspberries; ‘Bricelet Mèlèze’; pine nuts; white Tomme sorbet, rosehips…

CAFÉ BRUNET
‘CUISINE CANAILLE‘: THE BASICS REVISITED BY LAURENT PETIT

Imagine a 14th century country house in the centre of the village of Annecy le Vieux. Facing the church and with a shaded terrace, Café Brunet is just a short stroll from Clos des Sens… Irresistible!
“Martine and I decided to take this village bistro back to its roots by relooking at ‘old originals’ – cuisine canaille!”
Under the direction of Mathieu Fortin, an enthusiastic team welcome guests for a genuinely tasty experience.

“A true haven of peace, this café, which dates back to 1875, has maintained its authentic and convivial bistro spirit. Time flies as you savour simple dishes and delicious casseroles…” (Michelin Guide 2020)

BRASSERIE BRUNET

Brasserie Brunet can be found in the heart of Annecy, a stone’s throw from the train station. A high-end brasserie founded in 2018, its style is timeless. Inside, the original wooden beams and stonework give it a truly authentic feeling. From his open kitchen Chef and business partner of Laurent Petit, Nicolas Guignard explores some of the great French classics and traditional Savoyard dishes. For example: ‘la bouillabaisse’ revisited with fish from the surrounding lakes; or the unmissable ‘Tête du cochon grillée’’. Front of house, Delphine Perrier gives a warm welcome to our clients, guiding them as to the best wine to pair their meal. A ‘not to be missed’ restaurant for our local Annéciens, Brasserie Brunet is open seven days a week for lunch and dinner.

GREAT GIFTS

Discover our gift hampers, delicious menus, gourmet holidays and gift vouchers… Enjoy!

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