GenevaLunch - Sierre, Valais, Switzerland

Hotel Terminus: the art of perfection

Mon, 15 Jan 2007 18:30:36 +0000

The chefs rushed like mad, as chefs do, when I was visiting the kitchen after interviewing Didier de Courten. This young man was no exception - as I was leaving I saw him outside. He paused, absolutely still with perfect dessert balanced on his fingers, just long enough to capture it.

Hotel Terminus: quince wine

Mon, 15 Jan 2007 18:23:25 +0000

Hotel Terminus: dessert time

Mon, 15 Jan 2007 18:21:52 +0000

Hotel Terminus: the cheese

Mon, 15 Jan 2007 18:20:45 +0000

Swiss sixty-sixers

Mon, 15 Jan 2007 18:19:05 +0000

Hotel Terminus: the neighbors and their camera

Mon, 15 Jan 2007 18:16:53 +0000

Hotel Terminus: the pigeon

Mon, 15 Jan 2007 18:13:53 +0000

Hotel Terminus: a fish course

Mon, 15 Jan 2007 18:06:22 +0000

Hotel Terminus: soup course

Mon, 15 Jan 2007 17:55:06 +0000

Valais Didier de Courten, Le Terminus 4

Tue, 02 Jan 2007 18:40:35 +0000

Perfection is the rule for every dish at Le Terminus - ever so precisely and carefully and yet done at top speed.

Valais Didier de Courten, Le Terminus 3

Tue, 02 Jan 2007 18:36:53 +0000

The kitchen at Le Terminus is a beehive, with a host of chefs rushing about their duties as dining time draws near.

Valais Didier de Courten, Le Terminus 2

Tue, 02 Jan 2007 17:47:15 +0000

Visitors to Didier de Courten's Le Terminus restaurant and hotel are invited to watch the busy kitchen from outside. Front right, chef de Courten.

Valais Didier de Courten, Le Terminus 1

Tue, 02 Jan 2007 17:44:00 +0000

The hotel Le Terminus offers visitors a view into the kitchen - as well as up to the nearby mountains.

Valais winemaker Robert Taramarcaz, best Valais Fendant (Nobilis 2006)

Tue, 02 Jan 2007 17:32:59 +0000

Robert Taramarcaz, Granges and Sierre, Domaine des Muses vineyards

Valais pears

Tue, 02 Jan 2007 17:31:16 +0000

Pears from Deballey in Martigny, sold at Manor in Sierre, still sharp and firm in winter.