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A gourmet restaurant in the heart of the Rhône

Le Tilia in Place du Plaisir, Joux Rhone

At the gates of Lyon, the department of the Rhone (69) majestically spreads its rugged terrain, made of lush valleys, wine hillsides and mountainous terrain.

At the foot of the collar of Pin Bouchain, the village of Joux takes its quarters in full nature, between forests of conifers, lakes and rivers. Its pretty golden stone houses have kept their character and preserve their mountain spirit and warmth.

It is here, on the aptly named “Place du Plaisir”, in the shade of an ancient lime planted in the time of Sully, that we find the gourmet restaurant Le Tilia. André Chouvin invites gourmets to a tasty and generous interlude in the heart of the Rhône.

Special Menu

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Special Menu

Coming soon…

Menu Tradition

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Menu Tradition

30 €

Fish Soup
Croutons of Comté Cheese

Traditional Beaujolais Coq au Vin
Fresh Pasta

Région Farm House Cheeses
Or
Fresh White Cheese Faisselle

Griottines Crêpes from Fougerolles
Almond Milk and Pistachio

 

 

Menu Découverte

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Menu Découverte

85€
With Wine : 120 €

 

Amuse-Bouche :
Snail Croquette with Pig’s Head


Slice of Pan Fried Duck Liver
Striped Orange-Chocolate, Citrus Chutney
2016 Givry 1er Cru “Clos du Cellier aux Moines“ Domaine Thénard


Scallops Mousse with Lobster and Saint Jacques
American Sauce
2017 Montagny 1er Cru “Découverte“ Domaine Aladame


Granité


Pigeon in a Green Jacket of Spinach
Purée of Carrots and Polenta French Fries
2016 Côtes du Vivarais – Domaine Gallety


Half Cooked Cow Cheese From “Petel”
Black Truffle and Nuts
2014 Bandol – Château Val d’Arenc


Small Pot of an Australian Wattle seed


Tutti Frutti Mango
Passion Fruit Sauce and Matcha Green Tea Ganache

Menu Plaisir

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Menu Plaisir

45 €

Amuse-Bouche

Poached Foie Gras and Quail
Coated Corn
Or
Snail Kibble Herbal Infusion
Garlic Puree

Red Mullet Coated in Potato Scales
Pearl Barley Risotto
Crustacean and Lemongrass broth with Gravy
Or
Beef Fillet (Origin France) Hazelnut Gratin
Maxime Potatoes, Braised Carrots

Région Farm House Cheeses
Or
Fresh White Cheese Faisselle

Praline Feuillantine
Foamy White Chocolate Milk
Green Sichuan Pepper

Menu Gourmand (2 courses)

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Menu Gourmand (2 courses)

55€

Amuse-Bouche


Mousse of Saint Jacques with Frog Legs
Riesling Smoked Creamy Sauce
Or
Chicken Oyster and Foie Gras Droplets
with Black Truffle Chicken Stock


Monkfish Bouillabaisse
Solid Rust and Fennel Compote
Or
Pigeon in a Green Jacket of Spinach
Purée of Carrots and Polenta French Fries


Région Farm House Cheeses
Or
Fresh White Cheese Faisselle


Prélude to Dessert


Tutti Frutti
Passion Fruit Sauce and Matcha Green Tea Ganache
Or
Iced Chocolate Sorbet Meringue, Chocolate Hazelnut

Menu  Gourmand (3 courses)

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Menu  Gourmand (3 courses)

65€

Amuse-Bouche


Mousse of Saint Jacques with Frog Legs
Riesling Smoked Creamy Sauce
Or
Chicken Oyster and Foie Gras Droplets
with Black Truffle Chicken Stock


Monkfish Bouillabaisse
Solid Rust and Fennel Compote

Pigeon in a Green Jacket of Spinach
Purée of Carrots and Polenta French Fries


Région Farm House Cheeses
Or
Fresh White Cheese Faisselle


Prélude to Dessert


Tutti Frutti
Passion Fruit Sauce and Matcha Green Tea Ganache
Or
Iced Chocolate Sorbet Meringue, Chocolate Hazelnut

User-friendliness, a master-word

The gourmet restaurant of André Chouvin, in the Rhone, is conceived as a return to basics: sharing, generosity and conviviality.

The front door passed, the Chef is there, behind his stove. He tries to greet each of his guests in person. His team, discreet, efficient and attentive, welcomes the guests with professionalism and kindness. Each client is unique.
André Chouvin invites visitors to enter his world, a world full of travel, art and gastronomy.

The dining room perfectly reflects the philosophy of the chef: here, charm and character reign supreme. The wood warmly decorates the room and gives the Tilia the air of mountain refuge, between terroir and gluttony. Here and there, large dreamlike paintings by Tracey Chouvin, the chef’s wife, bring a contemporary and personal touch to the decor. The tables, erected with finesse and elegance, add a chic and refined note, between white tablecloths and elegant tableware.

When the weather is nice, you can sit outside, in the shady coolness of the village’s ancient lime tree, the very one to whom the restaurant owes its name: the “tilia” or lime tree in Latin.

Terroir and discoveries

Perched in the village of Joux, in the heart of Rhône (69), the gourmet restaurant Le Tilia is a gourmet and delicate invitation to discover the Rhone terroir.
Native to Tarare, Chef André Chouvin reinvents the great classics of French gastronomy with audacity and inventiveness:eg. sea truffle, foie gras, pigeon in a”green coat”, His artisinal Arleux garlic soup … the kitchen of André Chouvin is akin to a dialogue: a dialogue between innovation and tradition, know-how and creativity, terroir and exoticism.

Because, before to open his gourmet restaurant in the Rhône, the child of the french countryside has come a long way, from Le Julien’s kitchens in Boston USA, then to the kitchens from his two Australian gastronomic restaurants Cafe de la Gallerie and the Feast. On the plate, spices and condiments enigmatic skilfully sublimate local products. Australian pepper seeds and wattle seeds are thus invited to the Cuisine of Le Tilia; sprinkled with a hint of mystery to create the tasty compositions of André Chouvin.

The love of beautiful products

The love of beautiful products forms the basis of his haute cuisine. Vegetables from Saint-Romain-de-Popey to poultry from Valsonne, André Chouvin likes fresh local products and displays the Honor of the producers and purveyors of the Rhône. In the restaurant kitchens, freshness and authenticity are fundamental. The compositions of the chef are poetic odes
and passionate stories to highlight the products of his region. In summer, André Chouvin becomes a gardener and cultivates his garden of aromatic plants original and unknown, like hyssop. His ambition: to restore the taste of Olden day flavors today fallen in oblivion. The menu is synonymous with perpetual Renewal eg. Foie gras, pigeon, Lotte amongst other produce succeed each other: each plate is a culinary symphony and gourmet delight whose savory notes vibrate to the rhythm of the seasons and desires of the master culinaire. Visually as in the mouth, the products are sensual

An exceptional wine cellar

The gastronomic symphony on offer is superbly matched by his wine cellar. Andre’s extensive wine knowledge and palate ensure that some 300 exceptional bottles in his cellar are sourced all over France. They give pride of place to the terroirs of the Beaujolais, of the Rhone Valley, Champagne and Burgundy, between houses and vineyards An accomplished explorer, Chef Chouvin travels the roads France to find new discoveries in boutique cellars and personally the winemakers best wines put in the spotlight at the restaurant to his gastronomic menu.