Valentin LOISON

"The day you want to settle down, talk to me about it". That's how Laurent Petit, still at Clos des Sens, first told Valentin Loison about his big project. Valentin and his partner Anaïs had met at Le Mirazur, and then found themselves at Le Clos des Sens, a superb four-bedroom on the heights of Annecy. Valentin spent three years there, rising from sous-chef to executive chef alongside Laurent Petit and Franck Derouet. The desire to build something together was just beginning to mature when the project became a reality for Martine and Laurent Petit. "He wanted to do something for his home region, but he was thinking more of a brasserie. as we discussed the project together, it matured and grew, for everyone.A hotel, a gastro, a bistro, it took on another dimension, and with Anaïs, we ended up diving in. "

The Langres project

After a few months, they both know they've made the right choice. "When Laurent told me about Langres, I just said, 'But where is it?". Then I realized that it's not far from my parents' home in the Jura, and above all that it's at the crossroads of many European routes.We're in the middle of nothing, but not far from lots of things. "

at the renowned Poligny school, Valentin was part of a golden class that makes up the generation of today's top chefs: Tom Meyer, Mathias Marc, Louis Gachet and Fanny Perrot, director at Yannick Alleno. "I was drawn to pastry-making, so I went to Biarritz to perfect my skills, before returning to the Jura to work for Marc Tupin at Hostellerie Saint-Germain, where I learned a lot. Watching him run the breakfasts, the accounts and the recruitment, I understood what a business was all about. And the need for real human management. He used to tell me, 'If you're mean, you won't find anyone to help you' .

"I stayed in the Jura for a while, shooting in beautiful houses, before arriving at Le Mirazur in 2018. I spent three years there, before joining Laurent Petit at Clos des Sens" .

Personal, masterful cuisine

Today, the challenge is significant, but already winning, with these three toques acquired straightaway and this title of Grand de Demain for the Grand Est region. Valentin leads a team focused on success, managing both entities at the same time - Bulle d'Osier, the gourmet restaurant, and Mirabelle, the bistro - in the superb setting of a historic 19th-century mansion in the heart of Paris.a historic 19th-century mansion at the entrance to the town, with a 3,000 m² garden and kitchen garden, immediately classified as a Relais & Châteaux. Valentin's cuisine already bears the mark of a chef with a strong personality who assumes his choices. Laurent Petit comes to eat regularly, but in no way interferes with his young partner's choices."He gives his opinion, but leaves me totally free, saying about certain dishes, for example: 'I'm not sure I've understood, but if you're sure go ahead! "