The instinctive cooking of Clive Joyce

When you ask Clive Joyce to define his cooking, he always gives the same answer: "instinctive". The word is right, but it deserves a closer look — because it says a lot about how he thinks, sources his ingredients and builds his plates.

A path through respected kitchens

Before opening L'Oxalis in 2024, Clive spent several years in the region's kitchens: head chef at the Best Western Uzès, then at Mas des Oules in Saint-Victor-des-Oules, and finally at La Bégude-Saint-Pierre in Vers-Pont-du-Gard. Each stop sharpened his craft, taught him what worked, and clarified what he wanted to bring to his own restaurant.

"Cooking is one thing. Owning your house is another. Here at L'Oxalis, I decide the day's market, the dish that goes out tonight, the pairing with a Gard wine I love. That freedom makes everything possible."

Instinctive cooking, in practice

No long menu. No dishes locked in for the year. The menu changes every week — sometimes more often — depending on what local producers bring in and what the season inspires.

His inspirations are cosmopolitan: the Mediterranean first, because we are in the Gard; but also Asia and the Caribbean, where he travelled when younger. On his plates you'll find micro-shoots, edible flowers, forgotten fruits like medlar, and rare herbs — assembled with precision to serve the main ingredient, never the other way around.

A locavore approach, without dogma

Clive works with producers from the Gard whenever possible: vegetable growers from Uzès, livestock farmers around Mont Ventoux, fishermen from the Mediterranean, regional cheesemakers. But without making it a religion: if an Asian spice brings what a dish needs, it earns its place.

"I'm not an activist. I'm attentive. The nuance makes all the difference."

What you'll find on the plate

• A Tasting Menu that changes weekly, around 7 courses
• A short à la carte — starters, mains, desserts — refreshed regularly
• Wine pairings on request, showcasing producers from the Côtes-du-Rhône, Languedoc, and the occasional discovery further afield
• A vegetarian option on request at booking
• No-fuss cooking — lots of work, few tricks, the plate speaks for itself

Booking your table

L'Oxalis only seats around 20. To discover Clive's cooking, book by phone on +33 4 66 68 05 02 — his preferred way to welcome future guests.

See you very soon at L'Oxalis.