The much-loved festival of mountain cuisine returns to the ski resort of Megève this October. Over the seven years of its existence, Toquicimes has established itself as a friendly and celebratory gourmet event, attracting ever-increasing numbers of visitors and giving the pretty Alpine village of Megève, at the foot of Mont Blanc, a chance to showcase its many producers, artisans and restaurateurs.
Megève as we know it today was born a century ago when Mont d’Arbois captured the heart of Baroness Noémie de Rothschild and she decided to have a ski resort built there. Royalty, world leaders and the elite of the fashion and arts worlds soon followed, leading Jean Cocteau to dub Megève “the 21st arrondissement of Paris”.
As well as skiing, it has built a sterling reputation for cuisine, too, not only as host of the Toquicimes food festival but as home to no fewer than three Michelin restaurants and an all-round vibrant foodie scene. Not bad for a village of just 3,000 people!
This year, Toquicimes, which runs from October 18 to 20, centres around the theme of the five senses. Think the scent of fir trees, the sound of crunching snow, the sight of those majestic peaks, the chill freshness of the mountain air and the taste of all that delicious food! The sponsor of this year’s event is none other than Yannick Alléno, holder of 16 Michelin stars, whose roster of 17 restaurants includes the three-starred Le 1947 à Cheval Blanc in ski resort Courchevel, a veritable temple of mountain gastronomy.
Toquicimes offers a delicious mix of activities, including a competition for the Best Fondue in Megève, the Best Mountain Pâté en Croûte and even a rather bonkers contest which sees chefs sporting a pair of boxing gloves to help amateurs cook a meal. There are also masterclasses, workshops for children and adults, and a fabulous market of local producers. Toquicimes will also host the French selection for the World Fondue Championship (which will take place in 2025 in Tartegnin, Switzerland) and a family competition to make the best crozets (a small, square-shaped, flat pasta native to Savoie). For the first time this year, guests can join the Savoyard Mâchon, a tradition of gathering around a large table to enjoy mountain specialities of charcuterie and cheeses, while sweet-toothed foodies will want to head to the chocolate tart competition where they can join in the judging and taste the entries. Loosen your belts.
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