Florian DESCOURS

Chef : 1 restaurant

Presentation

It was in the Ardèche countryside that Florian Descours discovered the fine produce of the farm where he grew up. "We had pigs and chickens, and drank our cows' milk. I learned to cook from my grandmother."For Sunday lunch, he prepared pigeon with her. "We used tocatch wild pigeons and feed them in the loft. Prepared in a casserole, confit, with crushed garlic, it's a delight."

Florian Descours quickly set his sights on becoming a chef. "I realized that by cooking, you could become someone and travel."After graduating top of his class at the PACA regional level, he was immediately hired by Anne-Sophie Pic in Valence, where he stayed for two years. He then travelled to the Caribbean before settling down at L'Auberge du Lion d'Or, in Cologny, Switzerland. "I started again as a commis, then became head chef in three months, where I learned about game cooking and management."

In 2014, Florian Descours returned to his roots and opened his own restaurant, La Boria, in the center of Privas (Ardèche). Gault&Millau Young Talent of the Year 2017, he quickly earned a 3rd toque. Since February 2022, the "new" La Boria has been located in Veyras on a 4000 m2 site in the heart of nature.

F. H.