In Haute-Savoie, gastronomy is at the heart of the Toques en Chablais festival
The Toques en Chablais festival returns to Thonon from October 9 to 13 for a special edition, celebrating the centenary of the Meilleurs Ouvriers de France. Discover the program.
2024 is a symbolic year for the world of gastronomy. The title of Meilleur Ouvrier de France (MOF) has existed for 100 years. An anniversary the Toques en Chablais festival couldn't miss. Numerous chefs have made a name for themselves in the Alpine mountains, including our latest Chef of the Year, Yoann Conte, and MOF Emmanuel Renaut, to name but a few... Some of them have made an appointment, like thousands of visitors, for October 9-13, 2024 in Thonon-les-Bains.
A vast ode to alpine culinary excellence
The Toques en Chablais festival features a packed program. At least 60 Meilleurs Ouvriers de France (Best Craftsmen in France), including 45 from the culinary professions, will be present. Visitors will be able to benefit from the expertise and know-how of specialist chefs, pastry chefs, ice-cream makers, cheesemakers, charcutiers and caterers. Michel Roth, long-time chef at the Ritz Paris, now based in Switzerland, will also be on hand.
As an event within an event, the Dinner In The Sky company, in conjunction with the chefs present, will be offering dinners above the city, 100 metres higher than Lake Geneva. The special feature? The structure of the tables will not be the same as usual. In all, there will be four of them, linked by bridges that the chef will use to serve each table more intimately.
In addition to these meals, the event will feature a farmers' market, to discover the richness of the local terroir. Several workshops will be set up for cooking, pastry-making, baking, cheese-making, oenology and a host of other fun activities. With excellence at the heart of this year's event, in conjunction with the MOFs, a number of prestigious competitions will be held: the Challenge des Mains d'Or in pastry-making, the Concours des Écoles Hôtelières and the Finale du Championnat de France de Sculpture sur Glace. The latter is a new feature, as is the open-air bakery, a space showcasing the "ancestral know-how of artisan baking", explains the press release.
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Should we trust the medals on the bottles?
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