{"id":2568,"date":"2026-03-06T12:09:18","date_gmt":"2026-03-06T11:09:18","guid":{"rendered":"https:\/\/chaletararatmegeve.com\/fr\/?p=2568"},"modified":"2026-03-06T12:09:35","modified_gmt":"2026-03-06T11:09:35","slug":"back-to-the-2025-edition-of-the-toquicimes-festival-in-megeve","status":"publish","type":"post","link":"https:\/\/chaletararatmegeve.com\/en\/retour-sur-ledition-2025-du-festival-toquicimes-a-megeve\/","title":{"rendered":"A look back at the 2025 Toquicimes festival in Meg\u00e8ve"},"content":{"rendered":"
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A look back at the 2025 Toquicimes festival in Meg\u00e8ve<\/strong><\/h1>\n

From 17 to 19 October 2025, Meg\u00e8ve 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 Meg\u00e8ve into a veritable gourmet stage.<\/p>\n

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.<\/p>\n

A prestigious duo at the heart of the festival<\/strong><\/h2>\n

The international visibility of this 2025 edition has been enhanced by the sponsorship of two leading figures in French gastronomy: H\u00e9l\u00e8ne Darroze, three-starred chef and emblematic Top Chef judge, and Norbert Tarayre, media chef renowned for his generous and authentic approach to cooking.<\/strong><\/p>\n

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.<\/p>\n

This opening up of the festival to both audiences-those of the enlightened and the curious<\/strong>-characterises Toquicimes' educational strategy.<\/p>\n

Over 100 chefs for three days of excellence<\/strong><\/h2>\n

This year's culinary line-up included more than 100 chefs<\/strong> from all regions: Emmanuel Renaut<\/strong>, the figurehead of the festival since its inception, Marc Veyrat<\/strong>, a living legend in Alpine gastronomy, and the Michelin-starred duo Julien Gatillon<\/strong> and Jean Pastre<\/strong> of the Nous et Vous restaurant in Meg\u00e8ve.<\/p>\n

Added to this culinary constellation were the young talents who are transforming the local culinary scene: Tom Meyer<\/strong> of La Ch\u00e8vre d'Or, Danny Khezzar<\/strong>, 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.<\/p>\n

The masterclasses were a great success with the public, particularly those at the Groisy Campus, where the executive chef Maxence Baruffald<\/strong>i, recent winner of the Bocuse d'Or France 2025, shared his culinary expertise with the participants.<\/p>\n

Highlights and competitions<\/strong><\/h2>\n\n\n\n\n\n\n\n\n\n\n
Competition<\/strong><\/th>\nWinner<\/strong><\/th>\nCulinary interest<\/strong><\/th>\n<\/tr>\n<\/thead>\n
Best Fondue in Meg\u00e8ve<\/td>\nFour Seasons Meg\u00e8ve Hotel<\/td>\nAn emblematic competition combining tradition and prestige<\/td>\n<\/tr>\n
Best Mountain P\u00e2t\u00e9-Cro\u00fbte<\/td>\nLaurent Bouilloud, Au Vieux Moulin<\/td>\nA new take on a regional charcuterie speciality<\/td>\n<\/tr>\n
Relais Desserts Challenge \/ Savoie PGI Apple Tart<\/td>\nProfessional competition coordinated by Pierre Herm\u00e9<\/td>\nPromoting local fruit<\/td>\n<\/tr>\n
Caf\u00e9 Boys Race<\/td>\nTaieb Khalifa, Les Fermes de Marie 5* hotel<\/td>\nTraditional service know-how<\/td>\n<\/tr>\n
Family Competition - Pear and Pecan Pie<\/td>\nKawtar<\/td>\nDeveloping amateur culinary talent<\/td>\n<\/tr>\n
Mystery recipe<\/td>\nRen\u00e9 Meilleur (La Bouitte**) and J\u00e9r\u00e9my Trincaz (Les Cornettes)<\/td>\nTechnical creativity in the face of the unknown<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The festival also featured the legendary \u00abChef's Boxer\u00bb animation, where a cook wearing boxing gloves guides an amateur commis by voice only<\/strong> who must perform the technical movements.<\/p>\n

This playful format illustrated the festival's approach: making gastronomy accessible and fun.<\/strong><\/p>\n

Toquicimes School: a first educational innovation<\/strong><\/h2>\n

For the first time in its history, Toquicimes has created the Toquicimes School<\/strong>, an initiative designed to democratise culinary know-how. This structure has enabled the general public to take part in small group workshops<\/strong>, The team is led by professional chefs.<\/p>\n

The most popular workshops focused on themes emblematic of mountain cuisine revisited:<\/p>\n