Asterales

Poetically named after an order of flowering plants, this tasteful restaurant sports a low-key alpine style. Chef Ludovic Nardozza’s painstakingly crafted cooking showcases his favourite, first-class ingredients: roasted langoustines in marjoram butter, girolles and vin jaune bisque; John Dory lacquered in wild fennel, courgette flowers and grilled cuttlefish; apple like an upside-down pie with local honey and black cardamon… Service with a smile. Pleasant guestrooms make it an ideal basecamp to explore Vercors.

Asterales: a plant-inspired, poetic name

• The restaurant’s name Asterales is described as deriving from the poetic reference to an order of flowering plants, linking the dining concept to the surrounding alpine flora.

Chef Ludovic Nardozza: a competition-winning chef behind a Michelin-starred table

• He has earned prestigious titles before earning the Michelin star, including the Championnat du monde de lièvre à la royale in 2017, the prix de l’élégance au Championnat du monde de pâté en croûte in 2014, the Trophée Masse du foie gras in 2014, and 2nd place at the Prix culinaire Taittinger in 2018.

A Michelin-starred restaurant inside a mountain-hotel with a historic farm heritage and wellness amenities

• Located in Hôtel du Golf Corrençon-en-Vercors, Asterales sits within a property that began as a family mountain farm and now offers 22 wooden-clad rooms, a wellness area with sauna, jacuzzi and a heated outdoor pool, and access to nature as well as an 18-hole golf course nearby, blending haute cuisine with alpine recreation.

Signature Ingredients

• Hare (lièvre): A centerpiece in Chef Ludovic Nardozza’s repertoire, celebrated for his expertise in classic French technique exemplified by hare à la royale. This dish earned him a World Championship in 2017, underscoring hare as a signature component and a testament to refined, technique-driven preparation.
• Foie gras: A defining luxury ingredient in his cuisine, linked to his accolades including the Trophée Masse du foie gras (2014) and a high placement at the Prix culinaire Taittinger (2018). Foie gras appears as a core element in his refined preparations, including pâté en croûte and other garnitures that showcase richness and balance.
• Pâté en croûte: An area of recognized excellence for the chef, highlighted by winning the World Championship prize for elegance in pâté en croûte (2014). This preparation represents a signature technique and a recurring, emblematic component of his menu.
• Seasonal, terroir-driven local produce: The restaurant’s philosophy centers on cuisine inspired by the seasons and the terroir, with a strong emphasis on produits locaux (local products) from the Vercors region and complementary ingredients from beyond. This sourcing approach defines the restaurant’s distinctive flavor palette and anchors its signature dishes in regional identity.