Solidly recognized, with two Michelin stars, designated "chef of the year" in 2006 with a mark of 19/20 by a Gault Millau enthusiast, Didier de Courten is among the "craziest" of chefs in Switzerland. Barely into his forties, the Valaisan chef started out with Bernard Ravey and Gérard Rabaey before taking over the Restaurant de la Côte.

In 2005, the Terminus Hotel, where he had done his apprenticeship, offered him the unique opportunity of creating his own universe. The building, dating from the end of the 19th century and bought at the time by the Commune of Sierre, needed an thorough makeover. Didier de Courten offered it just that, with the support of its new owners, the Rouvinez brothers, wine producers in the region. What emerged was a world entirely dedicated to the pleasures of the palate. There is a gourmet restaurant, of course, and also a wine bar called "l'Ampelos"  where you can delight in the taste of nectars that are almost exclusively Valaisan, and there are twenty 4-star rooms.

Wanting to make this hotel accessible to all, the chef also included a pub called "L'Atelier Gourmand" which offers courses in which we can discern the hand of the master in a simplified version at very affordable prices. Open every day except Sunday and Monday.

Informations et contact: www.hotel-terminus.ch
Hôtel-Restaurant Didier de Courten
Rue du Bourg 1
CH - 3960 Sierre
T + 41 (0)27 455 13 51

Photo: L'Atelier Gourmand, Hôtel Terminus

To discover the region and organise your stay, click here

A nugget of history and delicacies! The castle, which used to be a tower, was built by Pierre de Venthône in the 13th C. This very typical house served as the Lord's residence, as well as the seat of administration. Centuries passed and different owners were in charge. However, they left behind a panelled hall, an incredible snail staircase, a fireplace, and even prisons!  

Danièle Marchand now works in this secular building. The young chef blends French cuisine with her own personalized creativity. The result is a delicious menu full of inventiveness: lemon thyme striped bass, spiced cocoa and Muscat beef filet, Humagne wine entrecôte steak, and for those who are unfamiliar with the land, the Valais plate. The wine list, which highlights local producers, is well worth the visit. Valais' treasures include these more or less mature wines: humagne, petite arvine, and ermitage. A nice place to visit and a tasty excuse to discover a page of interesting history.

by Alexandre Truffer, ©RomanDuVin.ch

The Humagne Rouge not only has an obscure history, but it also strives to disguise itself in order to confuse those who are interested in deciphering it. Compared to the Oriou, the Humagne Blanche and the Petit Rouge, the Humagne Rouge recently underwent DNA tests to reveal its true identity.

Elusive from a linguistic point of view, the Humagne Rouge surely doesn't deserve this description on the oenological chart. Rustic and wild, it seduces or revolts, but it doesn't leave you indifferent. Full of unexpected flavours for a full-bodied red wine, this unknown vine outside Le Valais has attracted an ever-growing number of connoisseurs.

Other Articles (in french):
De l'avis des experts (Advice from the Experts) (read more in french)  
Faux noms, surnoms et pseudonymes (False Names, Nicknames and Pseudonyms) (read more in french) 
Informations pratiques (Practical Information) (read more in french)

The name Muscat refers to more than just a variety of raisins; it's a family carrying similar fragrances. The Muscat has been cultivated in the Mediterranean Basin for several millennia, and as time went by, it colonized the many wine-growing regions. It found welcoming grounds in Switzerland, but later went out of fashion in most of the cantons. Today, the Muscat is just about only found in Valais, where it was able to keep a few sunny plots of land.

Muscat, the flavour of Rome (read more, in french)
Valais' most Mediterranean vineyards (read more in french)
Practical information (read more in french)