Eggs en meurette: This chef from Beaune Crowned World Champion

Poached eggs and a rich red wine sauce: eggs en meurette are a traditional dish of Burgundian cuisine. A classic recipe for chefs, but one that’s difficult to master to perfection. Jordan Billan, a native of Lyon and chef at the restaurant Le Clos du Cèdre (2 toques) in Beaune, was crowned world champion of œufs en meurette on Sunday, October 11, at the Château du Clos de Vougeot. Chaired by Jean-François Piège, chef at Le Grand Restaurant (5 toques), the event spanned three days of competition, from October 9 to 11. Three competitions marked the weekend: the apprentice competition, showcasing the next generation of culinary talent; the amateur competition; and the World Championship, reserved for national and international professional chefs, in which Jordan Billan distinguished himself.

A Remarkable Journey

A native of Lyon, Jordan Billan grew up with parents who were hoteliers and restaurateurs. The family lived in the 4th arrondissement, and their days were very busy: “My father was the director of Brasserie Georges, among other things, as well as the catering division for Olympique Lyonnais. The workload was very heavy, and when I turned 10, my parents decided to move to Burgundy—still in the hospitality industry, but at smaller, more intimate establishments—to give themselves a little more time, ” he explained.

He began studying management and administration, then ultimately decided to pursue a work-study BTS in hospitality and restaurant management. He worked at the Castel de Très Girard in Morey-Saint-Denis, then at Stéphane Derbord’s restaurant in the early 2010s. After joiningthe Hostellerie du Cèdre in 2013 and becoming sous chef in 2014, Jordan Billan earned the trust of Amaury Rostagnat, the Lyon-based entrepreneur who purchased the establishment in 2019. As a testament to his talent, Gault&Millau awarded him the 2023 “Grand de Demain Bourgogne-Franche-Comté” trophy.

Takashi Kinoshita, Winner of the “Coup de Cœur” Award

Named a “Young Talent” by Gault&Millau in 2017 and recipient of the 2024 Bourgogne-Franche-Comté Techniques of Excellence Award, Takashi Kinoshita has also been honored. The chef at Les Murisaltiens (2 toques) received the “Coup de Cœur” Award at the World Championship for Eggs in Meurette Sauce. Born in Tokyo in the late 1970s, Takashi Kinoshita arrived in France at the start of his career. “I arrived in Burgundy in 2002, when I was just over 20 years old, to work for Jean-Pierre Billoux at Le Pré aux Clercs in Dijon,” he recalled.