Ludovic NARDOZZA
Chef : 1 restaurant At Asterales, chef Ludovic Nardozza blends contemporary cuisine with seasonal produce, offering guests creative dishes that respect the history of the Hôtel du Golf.
Presentation
Ludovic Nardozza's passion for cooking came about almost by chance . After secondary school, he enrolled at the Lycée Hôtelier Lesdiguières in Grenoble, took part in a series of internships and quickly realized that the profession was made for him. "I went all the way to the BTS and left school at 20, having worked at Le Coq Hardi in Pouilly sur Loire and La Pyramide in Vienne. "
First steps at Hôtel du Golf and Domaine de Clairefontaine
With his diploma in hand, Ludovic started out at the Hôtel du Golf alongside Jérôme Faure, then head of the Bois Fleuri. He stayed there for a year before joining MOF Philippe Girardon's Domaine de Clairefontaine: "With him, I was able to perfect my technical basics, and I also had the opportunity to take part in a number of competitions. Not out of a competitive spirit, but to push myself to the limit, to force me to create dishes. "
After three years at Chonas-l'Amballan, Ludovic joined Château Cordeillan-Bages in the Médoc under Jean-Luc Rocha. Jérôme Faure then invited him to take part in the reopening of Domaine de Fontenille in the Vaucluse, where he was quickly awarded four toques. He then returned to Domaine de Clairefontaine for three years, before returning to Hôtel du Golf with his wife Charlotte Geymet.
Asterales: contemporary cuisine that respects history
In 2023, the couple opened Asterales, named after an order of plants chosen for its consonance and symbolism. Following in the footsteps of the excellent Guillaume Monjuré and Jérôme Faure, Ludovic infuses his own personality into his dishes,"while respecting the history of the Golf and a clientele who, in some cases, have been frequenting the premises for over thirty years". His cuisine combines noble products and seasonal harvesting, offering a contemporary yet warm experience.
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