A look back at the 2025 Toquicimes festival in Megève
From 17 to 19 October 2025, Megève vibrated to the rhythm of the eighth edition of Toquicimes, the emblematic festival dedicated to mountain cuisine. Over 25,000 visitors gathered in the heart of the village to celebrate the authentic and reinvented flavours of the Alps, temporarily transforming the streets and squares of Megève into a veritable gourmet stage.
This year's event confirmed Toquicimes' status as the must-attend event for Alpine gastronomy. All the key players in the culinary sector came together: Michelin-starred chefs, up-and-coming talents, local producers, artisans and food enthusiasts.
A prestigious duo at the heart of the festival
The international visibility of this 2025 edition has been enhanced by the sponsorship of two leading figures in French gastronomy: Hélène Darroze, three-starred chef and emblematic Top Chef judge, and Norbert Tarayre, media chef renowned for his generous and authentic approach to cooking.
Their presence embodied the fundamental values of the festival: authenticity, passion and conviviality. Norbert Tarayre took an active part in a number of demonstrations and workshops, demonstrating his technical expertise and sharing it with the audience in a fun way.
This opening up of the festival to both audiences-those of the enlightened and the curious-characterises Toquicimes' educational strategy.
Over 100 chefs for three days of excellence
This year's culinary line-up included more than 100 chefs from all regions: Emmanuel Renaut, the figurehead of the festival since its inception, Marc Veyrat, a living legend in Alpine gastronomy, and the Michelin-starred duo Julien Gatillon and Jean Pastre of the Nous et Vous restaurant in Megève.
Added to this culinary constellation were the young talents who are transforming the local culinary scene: Tom Meyer of La Chèvre d'Or, Danny Khezzar, a Top Chef finalist, and around thirty chefs from Paris, Geneva, Lyon and neighbouring Alpine resorts. This generational and geographical mix helped to create an osmosis between tradition and modernity, between established excellence and emerging creativity.
The masterclasses were a great success with the public, particularly those at the Groisy Campus, where the executive chef Maxence Baruffaldi, recent winner of the Bocuse d'Or France 2025, shared his culinary expertise with the participants.
Highlights and competitions
| Competition | Winner | Culinary interest |
|---|---|---|
| Best Fondue in Megève | Four Seasons Megève Hotel | An emblematic competition combining tradition and prestige |
| Best Mountain Pâté-Croûte | Laurent Bouilloud, Au Vieux Moulin | A new take on a regional charcuterie speciality |
| Relais Desserts Challenge / Savoie PGI Apple Tart | Professional competition coordinated by Pierre Hermé | Promoting local fruit |
| Café Boys Race | Taieb Khalifa, Les Fermes de Marie 5* hotel | Traditional service know-how |
| Family Competition - Pear and Pecan Pie | Kawtar | Developing amateur culinary talent |
| Mystery recipe | René Meilleur (La Bouitte**) and Jérémy Trincaz (Les Cornettes) | Technical creativity in the face of the unknown |
The festival also featured the legendary «Chef's Boxer» animation, where a cook wearing boxing gloves guides an amateur commis by voice only who must perform the technical movements.
This playful format illustrated the festival's approach: making gastronomy accessible and fun.
Toquicimes School: a first educational innovation
For the first time in its history, Toquicimes has created the Toquicimes School, an initiative designed to democratise culinary know-how. This structure has enabled the general public to take part in small group workshops, The team is led by professional chefs.
The most popular workshops focused on themes emblematic of mountain cuisine revisited:
- Norbert Tarayre's take on stuffing,
- Arctic char with mountain saffron by Philippe Delarzes,
- Loïc Renand's flower fondue.
This pedagogical approach transformed the festival into a veritable culinary school, where the transmission of knowledge was the common thread running through each demonstration.
The gourmet market
As well as demonstrations and competitions, the festival focused on a celebration of the Savoyard terroir. The farmers' market has established itself as an essential venue, bringing together the region's best craftspeople:
- Alpine cheesemakers,
- producers of traditional charcuterie,
- beekeepers,
- distillers of mountain spirits.
For three days, visitors were able to taste and buy local treasures:
- Reblochon,
- Tomme cheese,
- Beaufort,
- Honeys,
- Jams,
- Chocolates,
- Savoie wines,
- etc.
This sensory dimension of the festival brought gourmets and food lovers together around shared values: authentic products and respect for the land.
A book to continue the adventure
This year also saw the publication of the collective work «La Cuisine de Montagne» (Éditions Glénat), by Alexis-Olivier Sbriglio and René Meilleur.
This editorial project compiles 39 traditional recipes from the Alps, reinterpreted by a new generation of chefs under the age of 39.
The book has become the common thread running through the festival, embodying the cultural and heritage mission of Toquicimes: to bring Alpine cuisine to life, defend it and help it evolve, without setting it in stone. This approach reflects the festival's commitment to passing on knowledge and culinary innovation.
Toquicimes from Chalet Ararat
For the guests of Chalet Ararat, this 2025 edition of Toquicimes was much more than a calendar event. It offered a rare opportunity to immerse themselves in the gastronomic ecosystem for which Megève is renowned, while enjoying the comfort and tranquillity of a private property.
During your stay at Chalet Ararat, you can consider Toquicimes as a complementary experience These include free public tastings, cookery workshops open to all, and opportunities to meet the chefs and producers who shape the local culinary identity. The festival is a natural extension of the chalet's philosophy, which promotes high-end gastronomic experiences and access to Alpine culinary excellence.
The advantage of staying at Chalet Ararat is that you can experience the hustle and bustle of Toquicimes during the day, then return to a haven of peace for intimate meals or moments of relaxation in the property's spa and private pool.
Mark your calendar: the 9th edition is coming up
Fans of Alpine gastronomy have plenty of time to plan their next trip. The next Toquicimes will take place from 16 to 18 October 2026 in Megève..
This annual event provides ample time to organise a stay at Chalet Ararat around this not-to-be-missed culinary event. The three-day festival is the perfect opportunity to explore up-and-coming talents in alpine gastronomy, meet top chefs and celebrate the art of mountain living.
Whether you're passionate about cooking, curious to discover the flavours of the region or simply looking for an opportunity to share your passion for good food, Toquicimes 2026 promises another edition full of surprises, tasty emotions and memorable encounters.
The 2025 edition of Toquicimes confirmed Megève's central place in the French gastronomic landscape. Through the presence of top chefs, the emergence of young talent, the celebration of Savoyard terroir and the educational innovation embodied by the Toquicimes School, the festival has established itself as a major event, open to all levels of culinary knowledge.
Next event: 16-18 October 2026