Chef Clive Joyce — L'Oxalis, Collias
CLIVE JOYCE
Originally from Aveyron, Clive Joyce forged his path in the demanding and exciting world of French gastronomy. Son of a hotelier restaurateur, he decided to become a Chef at the age of 20.
In his dishes, the Chef brings back inspirations gathered in the Caribbean, Asia and the United States, combining the rigour of prestigious starred kitchens with the intimate approach that defines him.
AN INSTINCTIVE CUISINE
His cuisine, as he puts it, is instinctive. He enhances it with fresh produce and sometimes indescribable flavours. He is developing a range of plant-based dishes featuring microgreens and edible flowers.
"I loved travelling, it opened me up to the outside world. Now it's time to settle down."
THE TERROIR
Our restaurant is located in the charming village of Collias, along the beautiful Gardon river, just 10 minutes from the UNESCO World Heritage Pont du Gard. Every ingredient is chosen for its freshness and incomparable quality, from the earth to the plate.
A DISTINGUISHED TABLE
« Generous plates and a deeply floral cuisine, inspired by his travels. »