L'Oxalis by Clive Joyce

Rating: 12
Author: Gault&Millau

30210 COLLIAS

12/20
Gourmet Restaurant

7 PHOTOS

Chef: Clive Joyce
Cooking: French | Gastronomic | Local
Style: With family | With friends

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

Chef Clive Joyce, based in Collias, just a few minutes from the Pont du Gard, is at the helm of Oxalis, where he carefully selects the ingredients for his unique menu, which he regularly updates. The dishes are generous, and the cuisine is very floral, inspired by his various travels. Highlights include: a poached free-range egg with a variety of local asparagus; seared tuna with Caribbean sauce, zucchini espuma, and peas and carrots; and low-temperature-cooked Ségala veal with cherry compote and sweet onion cream. Pleasant service and a well-curated wine list.