Chef Andrea Canton
JRE chef Andrea Canton grew up in the Canton family’s restaurant world and took over the kitchen of Restaurant La Primula at a young age. His training included formative time with Gualtiero Marchesi, at San Domenico in Imola, and in France, experiences that shaped his technical base and his interest in modern reading of tradition. In 1983, at 22, he earned the Michelin Star that the restaurant still holds. His focus is clarity, flavours, colours and structure should stay distinguishable, so the raw material comes through with precision.
“Mine is a kitchen of clean taste, it does not transgress, it respects.”
La Primula
MdHMembre d'Honneur
San Quirino, Italy
Restaurant La Primula in San Quirino sits between Pordenone and Aviano, in the Magredi area, and has been in the Canton family since 1873. The dining rooms balance history with a clean, contemporary look, centred around a large fireplace and tables designed for both quiet dinners and bigger occasions. In the kitchen, JRE chef Andrea Canton links Friulian tradition to a modern style that stays clear and precise. The wine cellar is a headline in its own right, built for guidance, depth, and by-the-glass choices at notably fair mark-ups.
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