About Chef Jordan
Jordan Billan has worked at Hostellerie Cèdre & Spa Beaune for the past five years, first as a sous-chef. He became Executive Chef in June 2019 and has built a motivated team ready to accept any challenge. Jordan’s philosophy is to create a friendly working atmosphere and focus on using local and seasonal products in his cuisine.
What are your specialties as a chef?
"My cuisine takes its roots from traditional French cuisine: elevated sauces, cooking to perfection, and, most importantly, high-quality products. I like to add a modern touch to every dish that I make by lightening them up and adding freshness. I want people to feel the authenticity without the stodginess.
In my restaurant, during the holiday season, I like to work with more sophisticated products - ones we only have the opportunity to taste once a year. Lobster and caviar are excellent examples. They don’t need much preparation, but they’re of excellent quality. My goal in cooking is minimal intervention so that the product can express itself in a memorable, gourmet experience - unpretentiously."
I like to add a modern touch to every dish that I make by lightening them up and adding freshness.
Tell us more about the recipes you chose.
"We’ve had a very sunny year here in Burgundy, and mushroom season was delayed, so when the first ones appeared, I decided to create a holiday starter to highlight them. I prepared a fricassee with this delicate mushroom, livened it up with torrefied regional hazelnut, candied yolk for softness, and fine chanterelles. I would pair this beautifully rustic dish with fine red wine - the Volnay Premier Cru 2014 from Famille Carabello-Baum works perfectly.
For the main dish, I chose butter-roasted veal sweetbreads with a soft center and perfect crust. On the side is a quince purée to bring a bit of acidity, and some glazed winter vegetables - artichokes, potatoes, and baby carrots. I then baste the dish with a gourmet jus infused with herbs, bringing a generous coating to the palate. I recommend a white wine for this dish. The well-balanced Chassagne-Montrachet Premier Cru 2015 pairs with this warm and subtle dish perfectly.
Finally, I decided to create an original dessert to pair with the powerful Clos Marey-Monge Monopole 2016. I started with very dark and bitter chocolate and paired it with a sweet cèpe ice cream. I created a trompe l’oeil with a green sponge cake for the moss, crunchy chocolate for branches, and macarons to imitate the shape of a mushroom cap."
Read the full interview here.