Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend

Antica Corona Reale.

Restaurant in the country. Italy,Cervere

Gian Piero Vivalda

Antica Corona Reale Cervere 12040

In Cervere, a happy microcosm on the shores of the river Stura di Demonte, halfway between the plain and the hills, at number 13 of Via Fossano, the Vivalda family has been resident since 1815, and is about to see the birth of the fifth generation, after Eugenia, the sister of Gian Piero, Giacomina and Renzo, the mother and father.

Gian Piero was born and raised in Cervere. As a kitchen lover he was educated by his grandfather Eugenio, who taught his nephew the pleasures of cooking and the kitchen rules. Gian Piero started to help the family during the basic preparations for the restaurant service and supported his mother in running the restaurant.

Gian Piero attended the hotel management school in Mondovì, and during the winter holiday he worked in the most famous mountain resorts: St. Moritz, Cortina, Limone Piemonte and during the summer holiday in the seaside resorts.

In 1988 Gian Piero finished school and started to work in Europe until he decided to return to Cervere to manage the family business.

After he became owner in 1994, Gian Piero decided to make new experiences; he considered France as an ideal choice for him.

As a trainee of Georges Blanc, Alain Ducasse, Alain Dutournier he discovered new approaches to cuisine. Back in Cervere be focused on traditional and innovative kitchen with local products and innovative ingredients.

In 2003 Gian Piero was awarded his first Michelin star and in 2010 the second one, in addition to many Italian awards.

What was your most moving culinary experience?
My best culinary experience happened during an internship with Alain Ducasse where I worked as commis de cuisine when I was 18 years old.
At the end of my stay the Chef congratulated me and this was the first time that he spoke to me. But it was also the first time that I understood the value of kitchen work.

What was the most amusing kitchen incident you ever witnessed?
My favourite kitchen incident happened during my first internship in St. Moritz at Badrutt’s Palace, when the Chef chased the maître d’ through the kitchen with a hot pan in his hand, because he had mixed up the dishes of two menus during a double wedding.

Your best piece of advice for amateur chefs?
I think that all people who want to become a Chef have to take an important decision about their life.
Working in a kitchen is tough in terms of time, working environment and human relations.
A decision to open a new restaurant/ hotel is an important decision because you have to know that from now on you have to devote your life to it.
A lot of satisfaction is obtained after many hours of work and an ongoing search and research about ingredients and ways of preparation.
A man or woman who would like to become a Chefs has first to work at several places and restaurants, who share their views about the kitchen. They should not prefer places with a similar way of cooking but a similar philosophy, a high quality of the ingredients, permanent research and excellence on all the levels.