Monday: Closed
Tuesday: Closed
Wednesday: 19:00 – 21:30
Thursday: 19:00 – 21:30
Friday: 19:00 – 21:30
Saturday: 12:00 – 13:30, 19:00 – 21:30
Sunday: 12:00 – 13:30, 19:00 – 21:30
Think to offer
Valid in more than 57 establishments
An exclusive Michelin-starred gourmet restaurant in the heart of Beaume.
Located in a magnificent 19th-century winegrower’s manor house adjoining the Hostellerie, our gourmet restaurant welcomes you in a suite of characterful lounges with wood panelling, moldings and period parquet flooring, or on its beautiful terrace nestled in the greenery.
Awarded a Michelin star in March 2022, Clos du Cèdre honors local producers and offers a menu that evolves with the seasons, allowing gourmets to discover the secrets and delights of local gastronomy. Chef Jordan Billan and his passionate brigade will surprise you with their inventive, flavorful cuisine, enhanced by a wine list featuring over 600 wines, with Burgundy wines taking pride of place.
Cadre atypique
Terrasse
Climatisation
Wifi
“Gastronomy is the art of using food to create happiness”, confided sociologist Theodore Zeldin. A philosophy shared by Jordan Billan, chef of the Clos du Cèdre gourmet restaurant, whose watchwords are sharing, pleasure and transmission. Originally from Lyon, and the son of a couple of hotel restaurateurs, the 30-year-old is very attached to his roots, which he reveals in each of his dishes. “Tradition is very important because it allows us to know where we come from”, confides the man who has the talent to draw on his heritage to offer an authentic and creative cuisine that evolves with the seasons.
Trained alongside Franck Schmitt and Stéphane Derbord, who taught him the basics of French cuisine and respect for the terroir, Jordan Billan joined Christophe Canati’s brigade at Hostellerie Cèdre & Spa as chef de partie. His rigor and inventiveness soon led him to become second-in-command to Christophe Ledru, before becoming head chef and earning his first Michelin star in March 2022. “This prestigious distinction rewards the culmination of my work, but also and above all that of a passionate team who work every day to astonish our customers’ palates, by sublimating the nuggets of the producers with whom we work”, emphasized
the chef at the time.
