Logis Hôtel le Tilia nc

Logis Hôtel le Tilia : Description of the restaurant

Halfway between Lyon and Roanne, "Tilia" is an ideal address for lovers of good food. A former student of Paul Bocuse and Paul Haeberlin, André Chouvin will surprise you with his French cuisine under Australian influences. The menu of the master restaurateur, who loves to work with game in season, is inspired by the beautiful region that serves as a setting and magnifies local products, such as a magnificent snail croquette infused with five herbs. Dishes with innovative touches such as foie gras cannelloni with chocolate and sauternes chips or sea truffle with lobster.... In the shade of a centuries-old lime tree in summer or in the large warm and wooded room in winter, you will taste here the happiness of impeccable dishes. The Chef who has cultivated a certain exoticism on escapades to the United States or Australia also knows how to surprise with his amazing wattle seed crème brûlée.