Hotel-Restaurant Didier de Courten

Local cuisine

Didier de Courten loves working with local produce. Cured Valais AOC meat, Val d'Anniviers ham, Heren breed beef, alpine cheeses, rye bread, saffron, fruit and vegetables... A true Garden of Eden, the Valais region provides Didier with ingredients which are bursting with sunshine and flavours.

For Didier de Courten many products are good enough on their own. "Our alpine cheeses are excellent. Tasted with a good Ermitage and a slice of rustic rye bread, they provides sure-fire bliss.”

Using local produce pays tribute to the producers and traditions of the country. Memory and permanence also travel through excellent food.

Saffron is one of Valais’ most mythical products. Saffron was common in the middle ages and its production still takes place today at Mund, Venthône, Sion and Martigny. Didier de Courten is directly linked historically to the production of Valaisan saffron: On 30 June 1647, Suzanne de Courten sold a saffron production site at Anchette to Jean-Antoine de Preux with this agreement of her husband Antoine de Cabulo. Those who sold the property could not have imagined that 350 years later their descendants would share their same passion for wonderful spices and in the Autumn season Didier de Courten scents his dishes with saffron picked from the Bernard de Preux plot.