Le Tilia located in the mountainous outskirts of Lyon is where "the Chef" creates his grass roots culinary experience. The "Chef" Andre Chouvin can be seen honing, making and preparing the days harvest in preparation for the next sitting, a unique french gastronomic experience in a lovely boutique style village restaurant Le Tilia, Joux Rhone France.
The "Chef" Andre Chouvin trained in France with mentors such as Paul Bocuse (2 years), Jean Fleury (4 years), Marc and Paul Haeberlin ( 1year) and Michel Lorain (1 year), all 3 star Michelin chefs with restaurants rated 19-20 via Gault Millot. Marc Haeberlin persuaded Andre to represent him in Boston''s "Julien" Restaurant, voted in the top 50 Restaurants in the USA.
Andre then chose to move to Australia where he spent 13 years as a restaurateur. Andre quickly won a reputation for fine French-based food, a loyal clientele operating Cafe de la Gallerie, Feast Restaurant and Ludo''s Gourmet Kitchen. Andre won a string of awards, including Best NSW Restaurant, Best New Restaurant, Best Restaurant NSW- Restaurant & Catering Assoc. and the coveted ''Chef''s Hat'', Sydney Morning Herald Good Food Guide for each of his restaurants.
Andre revisited his roots in Tarare, Lyon. His quest to fulfill his culinary dream, to establish a destination for fine cuisine in his native country of France. In his search he was invited to take a rustic three storey stone former village kitchen and meeting place, the Joux "salle". As he felt the ambiance of the quaint village Andre knew this was where he could realise his dream and hence Le Tilia was created.
Currently at Le Tilia, Andre sources his produce from the local organic farms, and markets There is something exciting about rural France it is Le Tilia. Andre''s seemingly simple flavours, and traditions are the foundation of his palate-savouring gastronomic menus. Andre''s love of cuisine is matched by his discriminating palate for the vine and he spends his spare time sourcing premium wines to match his cuisine.
Lunch Wednesday - Sunday 12.00-14.30
Dinner Wednesday-Saturday 19.30-21.30