Florian Descours

Coming Up

At Vallon de Valrugues in Saint-Rémy-de-Provence, France, Florian Descours began as a cook and laid down the habits that anchor the rest of his work: discipline, rhythm, and respect for the craft. Those early kitchen lessons did not arrive as a manifesto, but they became the structure behind his later style. Today, Florian is chef of La Bòria, and that early grounding still carries through the room.

Where They Are Now

In Veyras, Descours works as chef at La Bòria, where the cooking stays tied to place. The approach is product-first, precise without being precious, and priced reasonably. By framing the cuisine through earth and identity rather than aesthetics, Florian Descours gives the restaurant a clear register: the food is shaped by what the region offers, and by what the cook is prepared to let it say. His own words point to the same practice: “One watchword today: do what I love, in collaboration with women and men who love their work and do it well, close to my home.” The line places craft inside a working relationship—proximity, shared standards, and the plain requirement to do the job properly. It links pleasure to responsibility without dressing either up. “At La Bòria with my Marine companion we were able to create a state of mind and a love of the product of my region.” In that statement, the restaurant reads less as a stage than as a shared discipline. The focus stays on Ardèche produce, on the atmosphere built around it, and on a refusal of surface effect in favor of a kitchen with local conviction.

In Their Words “One watchword today: do what I love, in collaboration with women and men who love their work and do it well, close to my home.” “At La Bòria with my Marine companion we were able to create a state of mind and a love of the product of my region.”

Honors

Florian Descours has received Guide Michelin, one star (2025). Florian's honors include Green Star and Grands de demain.