La Bòria

The view over the valley and the surrounding Ardèche hillsides, a beautiful timber structure, chestnut wood tables, an indoor aromatic herb garden and the etymology of the name bòria (small Cévennes farm in Ardèche dialect) - the stage is set! Assisted by a high-flying team whose wholehearted commitment to the house ethos is beyond doubt, chef Florian Descours pays tribute to his rural roots with fresh, local produce: beef from Privas, pork from Beaulieu, snails from the Eyrieux valley and trout from Labatie-d'Andaure). A treat from beginning to end, from the grilled baby gem lettuce and Villevocance pigeon with watermelon and sorel to the millefeuille of garden fruit and a delicate verbena-flavoured cream, without forgetting the fantastic cheese board. Hard to beat!

• Green Star restaurant with a solar-powered building, rainwater recovery and locally sourced materials, including Ardèche chestnut in the structure and furniture.
• Dining room includes an indoor herb garden, designed to keep aromatics close to the pass.
• Tasting menu built in stepped formats, 4, 6 or 8 courses, plus a shorter lunch option on weekdays.

Signature Ingredients

• Ardèche beef, pork and poultry from named local farms
• Trout and freshwater fish from the region
• Sourdough bread baked on site
• House-made charcuterie and cured meats

Menu

• Creative, locavore tasting menus served as 4, 6 or 8 courses, with a reduced children's menu.
• The cooking is built around Ardèche sourcing, with a strong through-line of seasonal produce and house-made staples.
• Sustainability is part of the project, including on-site sourdough bread, in-house charcuterie and a building designed around low-impact choices.