Le Florida

Le Florida is a family-run auberge in Castéra-Verduzan that evolved since 1935 from Angèle’s boarding house into a contemporary inn with a gastronomic restaurant, rooms and wellness facilities. Suites and rooms provide private jacuzzis and terraces, and a Zen stay creates a restorative Gers country experience. The property holds a Michelin Guide plate, a 14/20 in Gault&Millau and inclusion in Fooding selections. Interior salons and dining rooms blend refined rusticity with a cabinet-of-curiosities aesthetic; in summer terraces overlook the garden and a free-range chicken poulailler beneath a chestnut tree. The cuisine is organic, seasonal and locavore, privileging short supply chains and regional producers and sourcing mainly within a 25-kilometre radius. Traditional Gascon recipes are reinterpreted with modern techniques and organised around the triptych Vegetal, Land and Sea, with a focus on vegetal elements alongside land and sea ingredients. Chef-saucier Marc Abramovici, a native of Tarbes who trained with Pierre Koffmann, Pierre Orsi, Santi Santamaria and at Abac, returned to Le Florida in 2013 and leads a kitchen focused on simplicity, lightness and respect for terroir. Ris de veau d'Angèle; poitrine de porc noir de Bigorre; calamars with Floc de Gascogne; poulet with freshwater crayfish; gigot d'agneau à la gasconne with anchovies; Vegetal, Terre et Mer tasting compositions.