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
A gourmet table, an exclusive starred address, in the heart of Beaune.
Located in a magnificent 19th-century winemaker’s mansion, adjacent to the Hostellerie, our gourmet restaurant welcomes you in a series of character-filled rooms with period woodwork, moldings, and parquet flooring, or on its beautiful terrace nestled in greenery.
Awarded a Michelin star in March 2022, Clos du Cèdre showcases local producers and offers a menu that evolves with the seasons, allowing food lovers to discover the secrets and delights of local gastronomy. Chef Jordan Billan and his passionate team will surprise you with inventive and flavorful cuisine, enhanced by a wine list of over 600 references, among which Burgundy wines hold a place of honor.
Cadre atypique
Terrasse
Climatisation
Wifi
“Gastronomy is the art of using food to create happiness,” said sociologist Theodore Zeldin. This is a philosophy shared by Jordan Billan, chef of the gourmet restaurant Clos du Cèdre, whose guiding principles are sharing, pleasure, and transmission. Originally from Lyon and the son of hotel and restaurant owners, the thirty-something chef stays true 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,” says the chef, who has the talent to draw from his heritage to offer 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 terroir, Jordan Billan joined Hostellerie Cèdre & Spa as a chef de partie in Christophe Canati’s brigade. Quickly, his rigor and inventiveness led him to become second in command under Christophe Ledru before becoming head chef and earning his first Michelin star in March 2022. “This prestigious distinction came to reward the culmination of my work, but also and especially that of a passionate team that works every day to amaze our customers’ palates, by elevating the gems of the producers with whom we work,” the chef emphasized
at the time.
