Clos du Cèdre

Here are three unique and unconventional aspects of the Michelin-starred restaurant Clos du Cèdre in Beaune:

1. Located in a 19th-century winegrower's manor house with period character
Clos du Cèdre is housed in a magnificent 19th-century winegrower's manor adjoining the Hostellerie Cèdre & Spa. The dining rooms feature wood panelling, moldings, and period parquet flooring, creating an elegant and historic ambiance that is rare for modern Michelin-starred restaurants.

2. Seasonal menu honoring local producers with Burgundy terroir inspiration
The restaurant's menu evolves with the seasons and is deeply inspired by Burgundy's terroir, showcasing inventive and flavorful cuisine that highlights local producers and regional gastronomy secrets. This dedication to local sourcing and seasonality is a defining feature of Clos du Cèdre's culinary identity.

3. Extensive wine list with over 800 wines, emphasizing Burgundy wines
Clos du Cèdre offers a wine list featuring more than 800 selections, with a special focus on Burgundy wines. This extensive and curated wine list complements the cuisine and reflects the region’s rich viticultural heritage, enhancing the overall gastronomic experience.

These elements combine to create a refined yet authentic dining experience deeply rooted in the local culture and history of Beaune.

The most honored or signature ingredients at the Michelin-starred restaurant Clos du Cèdre in Beaune, under Chef Jordan Billan, emphasize local Burgundy produce and traditional flavors with creative touches. Key ingredients include:

• Corton pigeon: A prized local game bird from Burgundy, often featured to highlight regional terroir and traditional gastronomy.
• Mangalitza pork from Mont Morvan farm: Known for its rich flavor and marbling, this pork is used to bring depth and authenticity to dishes.
• Organic trout from Crisenon fish farm: Fresh, high-quality trout that reflects the restaurant's commitment to local and sustainable sourcing.
• Burgundy saffron: An aromatic seasoning that adds a distinctive regional flair and complexity to dishes.
• Aromatic plants and flowers (cultivated or wild): Used to enhance flavors naturally, supporting the chef’s philosophy of simplicity and purity in taste.

These ingredients are typically prepared with classic techniques but presented with contemporary creativity, aiming to evoke deep gustatory memories and genuine emotions. For example, dishes might combine matured fillet of beef with bone marrow and chanterelle mushrooms, finished with a Pinot Noir reduction, or creatively pair local trout with artisanal tofu and Burgundy sake, blending tradition with innovation.

Tasting Menus

• Lunch Menu (5 courses): €120
• Dinner Menu (7 courses): €180
• Vegetarian Menu: €150

Signature Dishes

• Blue Lobster: €95
• Foie Gras: €55
• Scallops: €45