Florian Descours

Chef Florian Descours’ culinary philosophy at La Bòria is a heartfelt ode to his Ardèche roots, deeply intertwined with a steadfast commitment to hyper-locality, authenticity, and environmental stewardship. His ethos revolves around a “terroir-driven and identitarian cuisine,” which he explicitly states is “not a cuisine of aesthetics” typically found in magazines. Instead, it is a simpler, yet profoundly flavorful, approach that honors the region’s bounties. At the core of Descours’ vision is an unparalleled dedication to sourcing. He proudly asserts that, apart from salt, pepper, and sugar, every ingredient is procured directly from the Ardèche department. This ultra-local commitment is exemplified by his close relationships with specific producers on the Coiron massif, such as Jacky Basset for goats and seasonal Picodon cheese, Maud Cinquin for a diverse range of organic market garden vegetables and Ardèche sweet potatoes, and Stéphanie Merle for free-range Nours Gascon and Duroc pigs used in homemade charcuterie. He also partners with local winegrowers like Bastien Jolivet for Saint Joseph wine and other natural winemakers, as well as Alex for premium meats from Ardèche and Haute-Loire. In a significant philosophical shift, La Bòria has ceased serving sea fish, opting instead for freshwater varieties like trout, char, and Fario trout, sourced from dedicated Ardèche breeders. This philosophy extends beyond ingredients to the overall dining experience and team culture. Descours aims to create a relaxed, unpretentious atmosphere, where guests are received “like at home,” ensuring service remains professional yet decidedly un-stuffy. He champions a collaborative and respectful work environment, rejecting the high-pressure and often harsh practices prevalent in some gastronomic circles. His overarching vision is to celebrate Ardèche through fine cuisine, a commitment recognized by the Michelin Green Star for its eco-responsible approach, transforming La Bòria into a joyful hymn to his cherished homeland. Chef Florian Descours’ signature approach is characterized by a refined technical mastery, honed through experiences at esteemed establishments like Pic and Vallon de Valrugue, now synergized with a profound love for local Ardèche products. His style prioritizes “terroir-driven and identitarian cuisine,” deliberately moving away from purely aesthetic plating to focus on the intrinsic quality and flavor of ingredients. His technical artistry is applied to elevate rustic, regional dishes, presenting them with finesse while retaining their soul. Descours' menus pay homage to his peasant roots and Ardèche heritage through several legendary signature elements: * **Sublimated Calf's Brain**: A small piece of calf's brain, the first dish his father ever served him, reinvented with a revisited persillade and offered as an aperitif. * **Ardèche Galette**: A traditional Ardèche galette served during the mignardises course. * **Ardèche Crique with Lovage**: A local potato pancake (crique ardéchoise) infused with lovage, an herb his grandmother commonly used, served between fish and meat courses. Further demonstrating his technical prowess and commitment to local sourcing, he features homemade charcuterie crafted from locally-raised Nours Gascon and Duroc pigs, and freshwater fish like trout, char, and Fario trout, expertly prepared to highlight their pristine quality.

Career

• Apprenti at Hôtel La Chaumette, Privas
• Culinary Student (worked at all posts) at Vallon de Valrugues, Saint-Rémy-de-Provence
• Commis de Cuisine (poisson) at Pic, Valence
• Chef at Le Manguier, Mayotte
• Chef at L'Escapade, Saint-Martin

Mentored by Laurent Chouviat.