Gourmet Spring

When Alessandro Seralvo cooks, the CEO of Cornèrcard takes a step back – and the host takes over.

For the GaultMillau kitchen profile, he took to the hob himself and prepared, among other things, a risotto with scampi and sambal oelek – a classic dish with a surprising kick.

Once the apron is on, it’s no longer about strategies and payment cards, but about flavours, memories and the joy of indulgence. Sometimes inspired by his mum’s favourite dishes, sometimes by curries from India – his cooking is personal and characterised by precision and perfect timing.

In conversation with GaultMillau, Alessandro Seralvo explains what drives him, which dishes have shaped him and why cooking remains something special to him to this day.

To the interview on GaultMillau (in German)

Take part & win

Among all participants we are giving away one bottle of ​“Quattromani” – the very wine that was also served during the kitchen portrait. Click the link to the contest.

Experience at the stove

What was it like to cook in front of an audience?
Plating was the biggest challenge – as so often, the details make all the difference. In the end, it was tremendous fun.

What was the biggest surprise during this kitchen portrait?
Once you get into the flow, everything falls into place almost by itself. But it takes calm, time and preparation – cooking like this every day would be demanding. That’s precisely why it remains something special.

Straight talk from the kitchen

Which dish never quite turns out right?
I cook what I feel like cooking – and it usually always turns out well.

Most expensive ingredient at home?
Caviar and truffles for special moments.

Most unnecessary kitchen tool?
A meat thermometer. I prefer to rely on my instincts.

Best cooking hack?
For bright green basil: blend a few ice cubes into the pesto.

Served quickly

Mise en place or cooking?
Both. With preparation, it tastes even better.

Shopping or cooking?
Shopping at a market – and letting myself be inspired. Then cooking.

Pasta or wok?
Pasta. Clearly.

Espresso or green tea?
Espresso. I’m from Ticino.

Recipe or improvisation?
Improvisation – but on a solid foundation.

Food connects: GaultMillau «Bella Italia» and Cornèrcard

Cornèrcard is the presenting partner of «Bella Italia», the GaultMillau magazine featuring the 150 best Italian restaurants in Switzerland.

«Bella Italia» stands for culinary passion, quality and personality – values that also shape Cornèrcard.

By the way: the selection will soon be expanded to include more Italian restaurants. It’s worth taking a look.

More about «Bella Italia».

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