A key figure in Valais gastronomy, Didier de Courten established himself early on as one of the most talented chefs of his generation. At just 32 years old, he had already earned 18 Gault & Millau points, before reaching the supreme distinction of 19 points five years later, along with the title of "Chef of the Year." In 2017, his restaurant Le Terminus joined the elite circle of the world's 1,000 best establishments.
After many years behind the stove, he decided to turn the page by leaving Le Terminus to redirect his career. Before this new beginning, he reflects on his relationship with wine, cuisine, and moments of sharing.
Wine as a common thread for the Rouvinez family
Among the vintages that have accompanied him for a long time, one bottle naturally stands out: Tourmentin. Created in 1988, this iconic wine from the Rouvinez family has been with him since his early days in the kitchen. He describes it as a celebratory wine, present during great moments and convivial meals.
Simple pleasure after the service
After the intense pace of service and the famous rush, Didier de Courten returns to more direct pleasures. A chilled Fendant from his personal selection is a natural choice: a refreshing, dry, lively, and slightly mineral wine, designed for sharing among colleagues and friends.
Food and wine pairings: when cuisine meets the season
Among his favorite pairings, he cites a Marsanne associated with a spring dish he particularly enjoys: Piedmontese gnocchi with fresh morels and cream. A pairing he describes as natural, where the richness of the dish finds a perfect balance in the structure of the wine.
Improvising a moment among friends
When friends arrive unexpectedly, the choice is quick: a Cœur de Domaines brut. A lover of sparkling wines, he appreciates their festive and immediate dimension, ideal for transforming a simple moment into a celebration.
Wine as a companion for life's moments
For Didier de Courten, wine goes far beyond simple tasting. It embodies a powerful symbol, linked to the table, celebration, and conviviality. Each bottle is part of a life moment, a memory, or an encounter, making it an inseparable element of his culinary and human world.
