Terminus blog

Freshly arrived in Sierre to head up the Terminus Sierre brigade, we made an appointment with Enrico Ferrari to find out more about his cuisine and his ambitions in this new challenge. Naturally, he invited us to meet him where he feels most at home, in his new workplace: the Terminus kitchen. This native of Cremona in northern Italy literally fell in love with the place on his first visit, when he discovered the generous spaces and fully-equipped kitchen of chef Didier de Courten. For de Courten, it's the ideal working environment in which to make a name for himself, developing contemporary, tasty and refined Italian cuisine.

As of Thursday, September 7, a new chapter begins for Hôtel Terminus in Sierre. Built in the 1860s and ideally located opposite the station exit, this emblematic Sierre landmark was bought in 2005 by the Rouvinez family, who completely renovated it. For 18 years, this beautiful historic building was home to the talent and inventive cuisine of chef Didier de Courten, who, with his 2 Michelin stars and 19 Gault et Millau points, has put Sierre on the map of haute gastronomie. After more than 30 years at the highest level, Chef de Courten has decided to hand in his apron. As of Thursday September 7, a new phase begins at Le Terminus.

As a historic hotel, Hôtel Terminus Sierre is a true testament to time. It has seen generations of travelers pass through its doors, each leaving their mark on the hotel's history. The walls of Hotel Terminus Sierre tell stories of bygone eras, outstanding personalities and memorable events. It's a place where the past meets the present, where history meets modernity. Hôtel Terminus Sierre has preserved its old-world charm while adapting to the demands of the modern traveler. Every room, every corridor, every corner of the hotel breathes history...