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The chef

Since he was a child, Jordan likes to go the the market on Saturday mornings with his father. Then, he spends the day cooking everything he bought in the morning : Beef bourguignon, stews and other French traditional meals…

The market is where Jordan draws his inspiration from, where he discovers, tries, transforms and develops his creativity.

A traineeship at the age of 15 allows him to discover the art of cooking, it is an epiphany : he applies to the CFA (formation center for trainees) and gets trained in cooking for 4 years. Then, he takes his first steps as a cook at the Origine (a Michelin-star restaurant in Rouen) for one year and at the Hostellerie d’Acquigny for two years, where he ends us as Chef Éric Georget’s sous chef.

Jordan’s cooking is above all seasonal, creative and gourmet. His inspiration? He draws it from his travels, his culinary readings and through many culinary blogs.

Following the seasons and with simple and fresh products, Jordan elaborates menus in which local and harvest products combine for his guests’ pleasure.

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