{"id":175912,"date":"2025-06-27T15:00:00","date_gmt":"2025-06-27T13:00:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/06\/27\/toquicimes-2025-when-megeve-reshuffles-the-cards-of-mountain-cuisine\/"},"modified":"2025-06-27T15:00:39","modified_gmt":"2025-06-27T13:00:39","slug":"toquicimes-2025-when-megeve-reshuffles-the-cards-of-mountain-cuisine","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/06\/27\/toquicimes-2025-when-megeve-reshuffles-the-cards-of-mountain-cuisine\/","title":{"rendered":"Toquicimes 2025: when Meg\u00e8ve reshuffles the cards of mountain cuisine"},"content":{"rendered":"\n

Do you really have to wait for snow to take an interest in the mountains? In Meg\u00e8ve, the answer is clear: no. From October 17 to 19, 2025, the Toquicimes festival returns for an 8th edition that promises to dust off – once again – clich\u00e9s about Alpine cuisine. Far from caricatured fondues, this free, festive event celebrates a new generation of chefs, sublimated raw produce, and a terroir that inspires as much as it nourishes. <\/strong><\/p>\n\n

Alpine cuisine liberated at last<\/h2>\n\n

Since 2018, Toquicimes<\/strong> has consistently championed a modern, inclusive and committed vision of mountain gastronomy<\/strong>. Echoing the voices of great chefs such as Emmanuel Renaut<\/strong>, Marc Veyrat<\/strong> and Julien Gatillon<\/strong>, the festival takes a step up – literally and figuratively – to promote short circuits, local producers, passionate artisans… and a whole youthful culinary scene determined to shake things up. <\/p>\n\n

\n
<\/div>\n\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n

This year’s program includes star chefs<\/strong>, demonstrations<\/strong>, crazy competitions<\/strong>, participatory workshops<\/strong> and engaged debates<\/strong>. All in a joyful, popular and never pretentious atmosphere. <\/p>\n\n

H\u00e9l\u00e8ne Darroze and Norbert Tarayre: a double-voiced sponsorship<\/h2>\n\n

This 2025 edition will have two faces. That ofH\u00e9l\u00e8ne Darroze<\/strong>, multi-starred chef and ambassador of sincere, elegant cuisine. And Norbert Tarayre<\/strong>, media figure and unrivalled technician, who stands for accessible, embodied gastronomy. Two opposite personalities on paper, but united here by a shared love of Alpine terroir<\/strong>. <\/p>\n\n

Their presence sets the tone: Toquicimes no longer separates the elite from the everyday, the great chefs from the local cooks.<\/strong> Here, everyone shares, cooks and tastes. Together. <\/p>\n\n

A rising generation to watch closely<\/h2>\n\n

The 2025 program is a manifesto in itself. Alongside the mainstays, a wave of young talent<\/strong> is shaking up the codes of Savoyard tradition. Among them: Tom Meyer<\/strong>, rising star of La Ch\u00e8vre d’Or; Danny Khezzar<\/strong>, Top Chef finalist and virtuoso of sensitive dishes; Oscar Meilleur<\/strong>, son of Ren\u00e9 Meilleur, already well established in local excellence. And some twenty names from Paris, Geneva, Lyon, Val d’Is\u00e8re, Courchevel… <\/p>\n\n

What they have in common is a no-holds-barred<\/strong>, free-spirited yet rigorous approach<\/strong>, focused as much on transmission as on creation.<\/p>\n\n

Cooking, transmission and know-how on the program<\/h2>\n\n

With the launch of the Toquicimes School<\/strong>, this year’s festival goes even further in opening up to the public. Cooking workshops open to all<\/strong>, masterclasses with chefs, demonstrations of technical gestures: the festival becomes a living school<\/strong>, where everyone can learn how to make bread dough rise and how to cook crozets in a different way.<\/p>\n\n

The Groisy Campus<\/strong> and its 200 students are a perfect illustration of this desire to pass on knowledge: bakery, butchery, herbalism, chocolate-making… all the culinary professions are highlighted with passion and teaching.<\/p>\n\n

Competitions that do good<\/h2>\n\n

Another key ingredient of the festival: humor and fun<\/strong>. For Toquicimes is also: the delirious “Boxeur de chef”,<\/strong> where a chef, wearing boxing gloves, guides an amateur commis by voice. The Relais Desserts Challenge by Pierre Herm\u00e9<\/strong>, this year dedicated to the best Savoy IGP apple tart<\/strong>. The return of Meg\u00e8ve’s best fondue competition<\/strong>, a veritable local championship in which restaurateurs compete before a jury of MOFs and Michelin-starred chefs. <\/p>\n\n

Add to this giant tastings, a collective Savoyard m\u00e2chon<\/strong>, DJ sets and even an art trail<\/strong> designed by Patrick Rougereau… and you’ve got a total celebration of taste, craftsmanship and shared pleasure.<\/p>\n\n

A manifesto book to extend the experience<\/h2>\n\n

The highlight of this year’s event was the release of the book “La Cuisine de Montagne”<\/strong> (\u00c9ditions Gl\u00e9nat). This fine publishing project, led by Alexis-Olivier Sbriglio<\/strong> and Ren\u00e9 Meilleur<\/strong>, compiles 39 traditional recipes from the Alps<\/strong>, reinterpreted by young chefs under the age of 39. A generational transmission, between terroir and modernity<\/strong>, conceived as a testimony as much as a tool. <\/p>\n\n

This book becomes the red thread of the festival. It perfectly embodies Toquicimes’ cultural and heritage mission<\/strong>: to bring Alpine cuisine to life, defend it and help it evolve, without making it static. <\/p>\n\n

Also in Meg\u00e8ve during Toquicimes<\/h2>\n\n

And because Meg\u00e8ve isn’t just about cooking, Toquicimes offers a whole new way to discover the village<\/strong>. Electric mountain bike<\/strong> rides or botanical hikes<\/strong> around culinary plants; visits to the farmers’ market<\/strong> at the Halle Gourmande; shopping in the emblematic grocery stores: L’\u00c9picurie, Le Garde-Manger d’Emmanuel Renaut, or the Biscuiterie artisanale Saint-Ag\u00f4ne. <\/p>\n\n

A program that combines gastronomic discovery, local immersion and slow tourism<\/strong>. The anti-festival. The complete experience. <\/p>\n\n

Practical information<\/h3>\n\n