Restaurant Didier de Courten, Hotel Terminus, Sierre

Un carré de gros dormeur et d'écrevisse patte rouge en vinaigrette de menthe verte et de coriandre, chutney d'hiver au potimarron

La langoustine frottée au sumac et rôtie à l'orientale, toast sablé aux amandes et au lard sec pulpe de cédrat et de bergamote

Des bâtonnets de foie gras de canard aux fruits coques et pommes, une crème légère et une glace aus maïs fumé.

Un tartare de dorade royale sauvage, figues sèches et mangue citron, des St-Jacques mi-cuites à la fleur de sel noir de lave et fleurs de brocolis

Le bar de ligne rôti au jambon cru de montagne et au genièvrem une marmelade vinaigrée de choux rouges aux grenades

Un filet de St-Pierre meunière à la crème de feuilles de bettes légumes d'hiver à la cannelle et au curry doux

Le boeuf du pays battu aux truffes noires melanosporum, une crème prise de choux-fleurs et des grains de riz soufflés

Le coeur de filet de veau aux aromatiques et aux barbes de capucin, coulis aux baies de roses sauvages, un petit pâté breton aux châtaignes

Les fromages d'alpages et de laiteries affinés

Un fondant de chocolat pur Caraïbes aux clémentines et aux ananas, des tuiles croustillantes et une glace au pain d'épices

Des nèfles du Japon soufflées au jus de myrtilles des Alpes sur des brisures de tant pour tant, des griottes à l'eau de vie et une glace au lait d'amandes amères

Un feuilleté de Royale Gala fleurs et légumes confits, une cigarette pistache au sésame noir et une crème glacée au parfum de muscade et de girofle

Les mignardises et chocolats

The inclined reader of this blog, has discovered that I like Saturday noon outings. This time we went to Sierre to the restaurant of Didier der Courten at the Hotel Terminus. Thanks to the new Loetschberg tunnel, Sierre is less than 3 hours by train from Zurich. The Hotel Terminus is a mere 3 minutes walk from the train station, so this is very well feasible for a lunch. The restaurant sports the same air, any other decorated food temple does. Sombre, aristocratic and not the most welcoming. No idea who the interior designer was, but I’m sure he’s famous for his airport lounges and conference rooms worldwide. Enough complaining about the interior, the food is simply fantastic. Yes there is a tendency to fancy schmancy dots and carres on the plate, but the taste sensation is fantastic. Just look at the pictures and be dazzled by the presentation. My favourite was a duck foie gras with a smoked corn ice cream and slices of caramelized apples. The combination reminded me of life on a farm, just a perfect memory which was recalled by the taste and smells of the dish. Another nice touch was the bergamotte, which was added to the langoustine. On the downside,
he’s serving three desserts plus friandises, which was way too much sweetness for me, I’d have preferred another two appetizers more. None of the waiters seemed to speak german, we didn’t mind and communicated in our guttural french. I told the sommelier that “nous avons beacoup de confiance en vous” and he disappointed us on the red wines, there is a heavy focus on the wines made from the indigenous grapes of the Wallis. Still not all these special wines were pleasing my palate. A nice touch was that the coffee was served in the bar. It looks pretty cool with the backdrop of stone and green behind the large window, plus the movement is needed after roughly three hours of nonstop eating. I had to censor parts of this bill, simply because the total amount for this lunch was obscene, keep in mind that we had at least a glass of wine for every savoury course of this meal. You can still see what just the food cost, at the end of this article. Still, right now Didier der Courten is the best restaurant I’ve been to in Switzerland.

Rechnung