[2] A dissipated and rebel student,[3] he was oriented, without great conviction,[4] at the École Hôtelière Saint-Exupéry of Saint-Dizier[5] where he obtained a Certificat d'Aptitude Professionnelle (CAP) in cooking in 1981.

[6][7] After his military service,[8] he was hired in 1984 as a cooking assistant in the restaurant Pied de Cochon, located in the Quartier des Halles of Paris, then by Nicolas de Rabaudy, at that time restaurant owner of the future Bistrot du sommelier, where Laurent Petit worked alongside sommelier Philippe Faure-Brac.

[9] During those internships, he was also trained alongside Gérard Boyer in Reims, Charles Barrier in Tours, Jean-Pierre Billoux in Dijon and Roger Vergé in Mougins.

In 2012, Le Clos des Sens tripled its surface buying the communal school, a historical building of the Second French Empire.

Alongside Alain Ducasse and Joël Robuchon, Laurent Petit is in 2011 one of the founding members of the Collège Culinaire de France, planning to promote the identity of French cuisine.