The art of hospitality
Jordan Billan has been working at Hostellerie Cèdre & Spa Beaune for the past five years, first as a sous-chef. He was promoted to Executive Chef in June 2019. He has built a team that is motivated and ready to accept any challenge. Jordan’s philosophy has always been to create a friendly working atmosphere using local and seasonal products.
How would you describe the way you work at Le Cèdre?
“Le Cèdre is famous in Burgundy, known being one of the best and most welcoming hotels in the region. From day one, I felt like I was part of a big project with an ambitious team.
To me, it’s important that everybody working on the team feels included and develops a natural team spirit. If employees feel good, then our guests will have the same perception. When I was promoted to Executive Chef, my first mission was to hire staff for the kitchen but also to train them and create a set of shared values. I wanted everyone in my kitchen to be knowledgeable, and I did this by sharing my passion and spirit. The well-being of our staff is the key to success for our establishment. Our guests sense it, and it allows them to feel at home.”
I was raised with the ideology that 'local is best.' For me, it was obvious to strengthen the relationship with local Burgundian producers, but also to instill this value in my team.
What will be the top food and wine pairings this upcoming season?
“I love the Meursault 2018 from Famille Carabello-Baum, combined with white asparagus served lukewarm or cold along with an orange sabayon and an excellent ham. I am also a fan of pigeon, which pairs perfectly with the Echezeaux Grand Cru 2018. Finally, any chocolate dessert would be enhanced by the Nuits-Saint-Georges 2018.”
What are your ambitions?
“I am a young chef, and it was vital for me to give the best of myself from day one and during the ten first years of my career. I have always been ambitious, and that is what got me here today. I learned from the best, and now my challenge is to infuse my personality into my cuisine and define my culinary identity, all while continuing to build my team and work with local partners.”
Read the full interview with Jordan Billan here.
