Clive Joyce, chef at the L'Oxalis restaurant in Collias
FR - A young chef trained at the renowned Saint-Chély-d'Apcher hotel school, which has forged the destiny of many restaurant professionals, Clive Joyce advocates French-style gastronomy with a hint of international cuisine.
Son of a hotel & restaurant owner, from La Grande-Motte to Santiago de Compostela, Clive Joyce knows almost everything in the cuisine's field, having decided to become a chef at the age of 20.
Starred collaborations
His training? Notable collaborations in prestigious Michelin-starred restaurants, ‘with Chef Christian L'Herm or André and Viviane Châtelard in Saint-Bonnet-Le-Froid’ or at the Château de la Caze for numerous events, not to mention international collaborations, particularly in the United States, for example in Washington.
Based in the Gard since 2020, Clive Joyce was head chef at the Best Western hotel in Uzès, before embarking on a culinary adventure at Mas des Oules in Saint-Victor-des-Oules (read our paper), before joining the team at Bégude-Saint-Pierre.
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‘His cuisine is instinctive, epicurean and contemporary, where each dish is a delicate harmony of tradition and creativity...’.
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Clive Joyce finally opened L'Oxalis in 2024, his own gourmet restaurant in the heart of the historic centre of the village of Collias. 20 covers, a small patio for sunny days, a cosy decor... We love it.
Working alone, the chef shares his culinary experiences and cosmopolitan inspirations with his guests in a colourful, gourmet cuisine, where ‘the Caribbean, Asia and, closer to home, the Mediterranean’ are never far away.
Why this love for international cuisine and these destinations in particular? For the pleasure of creation, with its emphasis on the emotion generated by ephemeral inspiration... What a delight it is to play with tastes and textures, colours, sweet and sour...
It's clearly impossible to tire of these recipes, worthy products of the chef's instinctive cooking.
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‘The restaurant L'Oxalis is named after the false edible clover whose acidity resonates in the mouth'.
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An instinctive cuisine
An instinctive cuisine, arousing our taste buds with the local products of the Gard region.
Innovative, surprising recipes that delight both the eye and the palate. Micro-pods, flowers, forgotten fruits such as medlar, and aromatic herbs combine perfectly with starters, main courses and even desserts. This is the chef's own vision which brings colour and vitality to the plate, with a delicate touch of subtlety.
How do you create a new recipe? Well... a few grams of exaltation highlighting a dish discovered on a trip merging perfectly with a composition, chiselled, then a touch of seasonal vegetables, a hint of aromatic herbs for a different approach? to always surprise the gourmet.
A mouth-watering idea? Piperade of heirloom tomatoes and mini peppers, sweet and sour gazpacho and piquillos stuffed with goat's cheese, fish from the Grau-du-Roi such as Filet de Bar just pan-fried in salted butter from the Camargue, roasted local white asparagus, cream of pea soup and round courgette marinated in citrus fruit and, for a sweet touch, Granny Smith's Tatin revisited and its refreshing thyme sorbet...
Vegetarians are not forgotten as the chef creates a tailor-made dish just for you! This is your chance to put Clive Joyce's talents to the test and enjoy a unique dish.
A star product? Perhaps the charlotte of beef with red wine and foie gras, served with glazed vegetables and a port wine mirror... Is your mouth already watering? So are ours.
What else would you ask us? Clive Joyce loves sharing and it shows when he takes part in private meals. For parties, ceremonies, etc., the chef offers menus for 2 to 15 people. A moment out of time when you can appreciate the true value of a refined menu, perfected by a master's hand...
Now it's your turn to be tempted....
Many thanks to Clive Joyce for his gastronomic contribution to this article.
Photographs©Salomewithacamera.
The right address: Restaurant L'Oxalis by Clive Joyce (open Thursdays and Fridays evenings, weekends lunchtimes and evenings by prior arrangement), 35 grand rue, 30210 Collias. Contact: Tel: 04 66 68 05 02 or 06 18 61 92 16, clivejoyce@orange.fr. Follow L'Oxalis on Instagram.