The chef & the team

Clos Jeannon’s signature cuisine stirs the senses

For Philippe Brun, it all begins with a simple ambition – to engage all the senses. To create an emotional response, stir memories and awaken the senses, reaching beyond the simple pleasure of eating.

Having trained under some of the greatest chefs, including Frédéric Anton, Alain Ducasse, Michel Guérard, Pierre Gagnaire and Jean-Denis Rieubland, and later head chef at Anne-Sophie Pic’s Michelin-starred restaurant, Philippe Brun has refined his culinary style with discipline, precision and creativity.

Yet beyond these remarkable experiences lies a vision that is entirely his own: a vibrant, free-spirited and deeply personal cuisine.

His signature? An instinctive approach built around the finest produce. Every ingredient is treated with care and prepared with finesse, allowing its natural character to shine. Flavours are pure, balance is subtle, and every dish is designed to stir the senses.

Particularly inspired by seafood, Philippe Brun reveals its finest nuances with elegance and restraint. Behind this technical mastery lies a deep appreciation for simplicity and the memories that food can evoke, especially the simple pleasures of home cooking.

Exceptional hospitality

Sylvaine Brun is the front of house manager at Le Clos Jeannon. Having built her career in hotels and restaurants, she believes in warm, attentive hospitality, ensuring every guest feels truly at home. She creates a warm atmosphere through her attention to detail and unwavering commitment to excellence.

The perfect pairing of food and wine

Throughout each service, Yann, the maître d’hôtel, is a discreet and attentive presence, ensuring every guest feels at ease from the moment they arrive until the end of their meal.
A passionate sommelier, he oversees the wine list and creates pairings that complement the chef’s cuisine. He takes the time to understand each guest’s tastes, offering thoughtful recommendations to make every dining experience as enjoyable as possible.