The view over the valley and the surrounding Ardèche hills, a lovely timber building, chestnut-wood tables, an indoor aromatic herb garden, the etymology of the name bòria ("small Cévennes farm" in Ardèche dialect): the tone is set! Chef Florian Descours pays tribute to his roots by cooking only fresh and local produce (such as beef from Privas, pork from Beaulieu, snails from the Eyrieux valley and trout from Andaure). A treat from beginning to end, from the beef tongue ravioli and snails with sorrel to the Ardèche lemon, Baix kiwi and Areilladou fromage frais. Hard to beat!
- MICHELIN guide inspectors
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