Toquicimes 2026: Check Out the Program

In the fall, the mountains take on their most comforting aromas: mushrooms, seasonal vegetables, game, cheeses, and slow-cooked dishes make their way onto the table. It is against this backdrop that Toquicimes aims, from October 16 to 18, 2026, in Megève, to explore the future of Alpine cuisine. Since 2018, the festival has championed mountain cuisine as a living heritage, capable of reinventing itself without abandoning its roots. For this ninth edition, the focus broadens to address a very timely question: what if the fundamentals of this cuisine already meet new dietary expectations?

A Constellation of Top Chefs

To explore this theme, Toquicimes will bring together an impressive lineup of French and Alpine chefs. Éric Frechon, Guy Savoy, Marc Veyrat, René Meilleur, Franck Reynaud, Nadia Sammut, Christophe Aribert, and Michaël Arnoult will be among the guests, alongside Megève-based chefs Emmanuel Renaut, Julien Gatillon, and Jonathan Chapuy. This gathering of talent illustrates the festival’s ambition: to foster dialogue between the various mountain cuisines and their regions.

This year’s guest of honor, Professor David Khayat, will shed scientific light on the connections between diet, disease prevention, and quality of life. In particular, he will participate in a discussion with Emmanuel Renaut and Marc Veyrat on “Good and Healthy Mountain Cuisine.” This is an opportunity to explore how products from alpine pastures, wild herbs, and culinary traditions can be integrated into a diet that promotes longevity, without pitting pleasure against health.

Fondue Takes It to the Next Level

Among the new features for 2026, Megève’s traditional “Best Fondue” contest is becoming the “Best Fondue of the Alps” contest. Chefs from various mountain ranges in the Northern Alps will pit their recipes, cheeses, and expertise against one another to showcase the unique characteristics of their regions. This popular competition promises to highlight the diversity of Alpine cheese-making traditions. Another highly anticipated event: the Toquicimes pâté en croûte competition, an official qualifier for the World Championship. Chefs and artisan butchers will compete over this iconic dish of French gastronomy, with a spot in the world competition up for grabs.

A festival to savor throughout the village

Beyond the competitions, Toquicimes transforms Megève into a true gastronomic playground. Les Halles will bring together producers and artisans, with a special spotlight this year on the Swiss canton of Valais. Raclette, wines from the hillsides, Valais charcuterie, and cheeses will round out this grand celebration of Alpine products.

Families won’t be left out, with a Mont Blanc-themed contest hosted by Mercotte and Christophe Renou, followed by a masterclass led by the pastry chef. Food enthusiasts can also join the Toquicimes School and cook in small groups alongside renowned chefs. Finally, ten food trucks, participating restaurants, grocery stores, and producers will take over the streets of Megève for three days. True to its roots, Toquicimes remains free and open to all, with the goal of making Alpine gastronomy an accessible, lively, and generous celebration.