Laurent Petit grew up as the son of a butcher. While he wasn’t sure he wanted to be a chef, he nevertheless went to culinary school before joining the military. When he completed his service, he was hired as a clerk for Pied de Cochon. Something rubbed off, and he finally entered the restaurant business.
Interning with Michel Gierard, he developed a full passion for gastronomy. He went on to train with Gerard Boyer, Roger Verge and other famous chefs. By the time he turned 24, Petit was ready to take control. He opened his first restaurant, Le Peche Gourmand. Meeting and marrying a crepe chef, Petit and his wife opened the Close des Sens in 1992.
It took eight years, but Michelin finally discovered Petit and awarded him with a star. A second star followed in 2007, and following a complete renovation, the restaurant received its third star in 2018.