The team

 _I3M4971_2_equipe"Without a team, we're nothing" states Didier de Courten, who loves to recount the service offered by his team managers: Laurent Gofre, restaurant manager, Geoffrey Bentrari, head winekeeper who holds the title of Gault&Millau Winekeeper of the Year 2010, Grégoire Antonin sous-chef de cuisine, head pastry chef Antoine de Wit, Yvan Benezech manager of l'Atelier Gourmand, Valeria Pesce assistant manager. The indispensible Carmelina, Didier's wife, takes care of the housekeeping.

As a perfectionist Didier is demanding and requires full dedication from his team. Motivation, desire, a love of gastronomy and a sense of welcome are key to the Terminus.

More than 40 staff work at Hotel Terminus. The cooking team are relatively young and have come here to perfect their training. Didier de Courten also offers employment in different areas of service and the hotel business.