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Pierre-Marcel Favre

Didier de Courten's cuisine has nothing to hide. If the pleasure of the palate is, by definition, ephemeral, the plenitude experienced during a meal at Terminus leaves a trace in our gourmet memory. Architect of flavor, Didier de Courten constructs his plates in three dimensions: texture, texture, and emotion. His creations travel across our memories. Sometimes ethereal, often very precise, and always marvelous. Delicious Imprints... With forty years of experience, 2 Michelin stars, and 19 in Gault&Millau, Didier de Courten is the young and essential leader of Valais cuisine. He shares his creations with us—subtle, sophisticated, and audacious, but always respectful of the product. Across a hundred dishes, he presents over 400 recipes for us to discover. Some of the dishes may seem sophisticated or complicated, but don't worry. The book is structured so that you can prepare all or part of the recipe. There is no need to recreate the plate as served at Terminus. Beginners will be able to settle for the main course by adding a few more elaborate accompaniments for another gourmet moment. If Didier de Courten uses a cream with aged rum to enhance his chocolate ice cream, you can certainly consider this ice cream as a dessert in itself. Apprentices and young chefs will find it an exercise in learning and reference. To get right to the heart of the matter, the chef shares with us the fruits of his 25 years of experience and reveals all the facets of his art. On the paths of this Valais gourmet, he introduces us to his friends, some artisans of flavor and artists with whom he loves to work. More than a cookbook, it is a book of confidences and love.

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