The gourmet restaurant
From fork to plate, Le Florida’s gourmet restaurant is committed to organic cuisine and local ingredients, short supply chains, the very best regional foods, and respect for the seasons. Because we lead a healthy way of life here, we can concentrate on taste and authenticity, and we cook sensible, nutritious, delicious food, as recognised by our Guide Michelin plate and inclusion in Fooding.
Marc Abramovici, a dedicated chef
Chef Marc Abramovici personifies the authenticity of our Gascon terroir. Born in Tarbes and passionate about Kendo, Marc started off helping in the kitchen at Le Florida before travelling the world of Michelin stars and international gastronomy.
He was in London first, at Tante Claire*** with Pierre Koffmann, and then Lyon at Orsi with Pierre Orsi before discovering Spain from the heights of El Raco Can Fabes*** where Chef Santi Santamaria taught him his own love for the simplest dishes. But after a spell at Abac**, Marc came home to his Gascon roots in 2013, back to Le Florida to join forces with the proprietor, Baptiste Ramounéda.
Reservations on line recommended
Due to the many no shows, we will ask you for a bank imprint to guarantee your reservation. Of course, this amount will be debited in the event of a no-show only. We thank you for your understanding.
- All year round, from Wednesday to Thursday lunch & from Friday to Sunday lunch
- In peak season, everyday lunch & dinner (except Monday & Tuesday break)
Dogs are not allowed in the restaurant & the terrace.
The supremacy of local products
Seduced by the charm of Le Florida, and inspired by the rich, fertile land and everything it produces, delighted by the small organic farmers of the region, most of them within five kilometres of the inn, Marc says :
“The Gers offers us a fabulous terroir – land where organic farming is essential – which gives us the opportunity to honour the noble local products, such as Noir de Bigorre pigs raised in natural meadows in the Pyrenees, Gers guinea fowl reared in the open and, of course, tender sucking lamb.”
Permaculture potagers are next door, and Marc himself chooses the fruit, flowers and old-fashioned vegetables, all grown with love. The rivers of Mirande supply freshwater shrimp; from the Adour Valley come black pearls of regional caviar; from Saint-Jean-de-Luz freshly caught fish… So many delectable treasures, lightly and simply cooked, always with aromatic herbs adding their dimension to our jus, bouillons and infusions.
Changing with the seasons, the menu reinterprets traditional recipes with modern cooking techniques, and reinvents itself as a herb, surf and turf triptych. Thus breast of Noir de Bigorre pork with squid in a Floc de Gascogne sauce, chicken with crayfish, leg of lamb à la gasconne pricked with anchovies… And of course, Mère Angèle’s famous sweetbreads are always on the menu, as they have been for 85 years.
In July and August, Le Florida serves meals outside, opposite the garden and the hen house where Sussex, Coucous, Cendrées and red hens roam. From the romantically lit terrace under the chestnut tree to the higher terrace with a view over the village of Castéra-Verduzan, the Chef and his team offer the rewarding experience of a fine meal surrounded by nature.
For the rest of the year, the auberge welcomes you indoors in lovely salons created by Baptiste Ramounéda, whose décor combines family treasures and curiosities in an elegant ambiance.
A gourmet restaurant
Your in-house chef