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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

32 €

Pork Cromeski with Rocket Salad
Gribiche Sauce
***
Boneless Chicken with Mushroom
Tomato Zucchini Eggplant from the Région
Croquette Potatoes, Chicken Jus
***
Régional Farm House Cheeses
Or
Fresh White Cheese Faisselle
***
Amandine Apple Caramelised Tart
Tulip Shaped Vanilla Ice Cream

 

Menu Découverte

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Menu Découverte

85€
With Wine : 120 €

 

Amuse-Bouche 
***
Pan Fried Foie Gras, Citrus Chutney
Zebra Chocolate-Orange Crust

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Lobster Hedgehog
Carcass Juice

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Granita

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Pan Fried Veal and White Morels
With Aged Comté
Sélection of Vegetables

***
Régional Farm House Cheeses
Or
Fresh White Cheese Faisselle

***
Australian Wattle seed Creme Brûlé

***
Sticky Date Pudding with Caramel Sauce
Crispy Dates

Menu Plaisir

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Menu Plaisir

00 €

Menu Gourmand (2 courses)

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Menu Gourmand (2 courses)

45€

Amuse-Bouche

***
Poached Duck Foie Gras In Beaujolais
With Glazzard, Poached Red Wine Pear Compote
Or
Snail Kibble Herbal Puree
Garlic Puree

***
Red Mullet, Carrot and Ginger Puree
Calamari Rings, Red Wine Glaze
Or
Pan Fried Veal and White morels
With Aged Comté
Sélection of vegetables

***
Prélude to Dessert

***
Région Farm House Cheeses
Or
Fresh White Cheese Faisselle

***
Sticky Date Pudding with Caramel Sauce
Crispy Dates
Or
Creamy  Hazelnut Moose with Myrtles
Crumbled Chocolate Biscuit

Menu  Gourmand (3 courses)

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Menu  Gourmand (3 courses)

58€

Amuse-Bouche

***
Poached Duck Foie Gras in Beaujolais
With Glizzard, Poached Red Wine Pear Compote
Or
Snail Kibble Herbal Puree
Garlic Puree

***
Red Mullet, Carrot and ginger Puree
Calamari Rings, Red Wine Glaze
***
Pan Fried Veal and White Morels
With Aged Comté
Sélection of Vegetables

***
Région Farm House Cheeses
Or
Fresh White Cheese Faisselle

***
Prélude to Dessert

***
Sticky Date Pudding with Caramel Sauce
Crispy Dates
Or
Creamy Hazelnut Moose with Myrtles
Crumbled Chocolate Biscuit

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.