Clos du Cèdre

A refined winegrower's manor house, abounding in character and style, surrounded by a lush garden where a handful of tables are laid out in summer… The perfect setting in which to sample Jordan Billan's cuisine, which is very much rooted in Burgundy (his suppliers are featured on the menu). His taste for tradition – matured fillet of beef, bone marrow, chanterelle, a Pinot Noir reduction – does not prevent him from dreaming up more creative dishes, such as a delicious ikejime Morteau trout, artisanal tofu (from Volnay) and Burgundy sake – an appetising blend of food cultures. Guests will also appreciate the timeless elegance of the charming, classically styled guestrooms.