Clos du Cèdre

21200 BEAUNE
14.5/20
 Chef's Restaurant
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© Christophe Fouquin
© Christophe Fouquin
© Christophe Fouquin
5 PHOTOS
Chef
Jordan Billan
Cooking
French | Healthy cooking | Modern | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Garden | Pets allowed
Style
Romantic
Budget (€)
Indicative price per person (excl. drinks)
110 to 190

Gault&Millau's review 2026

There's no shortage of talent for Jordan Billan, who feels perfectly at home in the chic surroundings of the Hôtel du Cèdre. Classic refinement in a striking decor, for a menu that's both respectful and personal, with a modern twist on irreproachable products, in a clever blend of terroir and inspiration: quenelle lyonnaise snails and comté spinach mangalitza shavings mustard cream, ikejimé organic trout and bear garlic mortau with miso and sake sauce, hay-smoked roast pigeon, confit leg and morel giblet cromesquis stuffed with black garlic and hay sauce. Ivona Geiger takes over for dessert, with strawberries with tarragon or crunchy grué and chocolate Ecuador 80% espelette pepper chocolate ice cream. All in all, it's rather brilliant and very expensive, but the service is up to scratch and a smart €110 menu is a brilliant tribute to tradition. Considerable Burgundy cellar, with all the region's grands crus.

Map

10 Boulevard Maréchal Foch, 21200 Beaune, France © OpenMapTiles © OpenStreetMap
10 Boulevard Maréchal Foch 21200 Beaune
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People
  • Jordan Billan
    Jordan Billan Chef
    Jordan Billan Jordan Billan Chef
  • Gwëndoline Baton
    Gwëndoline Baton Chef de service
    Gwëndoline Baton Gwëndoline Baton Chef de service