Best Fondue in Megève
The second Toquicimes food event in Megève was a real celebration of mountain cuisine. On the menu, a tasty battle of the cheeses with the election of the best fondue.
Les Fermes de Marie, winner of the ‘Best Fondue in Megève’ award
From 19-21 October 2019, the culinary event of the year turned the spotlight on mountain gastronomy with a weekend spent tasting and sharing some wonderful flavours.
On the agenda, cookery workshops, entertainment, master classes and, a highlight, the first ever contest to elect the Best Fondue in Megève.
The 15 competitors were carefully assessed by a panel of judges chaired by top chef Emmanuel Renaut and made up of catering professionals and some of France’s best craft cheesemakers.
Guests of honour at Toquicimes, experts Jacques Dubouloz (named ‘best craftsman in France’ in the cheese category in 2004), Anthony Bisquerra (chef at La Table de l’Alpaga), Pierre Gay (‘best craftsman in France’ in the cheese category in 2001) and a number of others appraised the technical side of the competition.
Meanwhile, top chefs and professionals including Guillaume Gomez (chef at the Elysée palace and ‘best craftsman in France’ in 2004), Joseph Viola (‘best craftsman in France’ in 2004 and member of the board of the Toques Blanches Lyonnaise chefs association), Jacques Bally (president of Gaut&Millau) and Francesco Ibba (chef at La Bottega in Geneva) were charged with tasting the dishes.
After much deliberation, the team from Les Fermes de Marie were very moved to be awarded the ‘Best Fondue’ prize on Sunday 20 October 2019. Recognised for its ‘boldness’ and ‘wonderful texture’, the ‘Best Fondue in Megève’ drew enthusiasm from across the panel of judges.
Chef Thierry Guinot, with Maisons Sibuet since 1997.
The man behind this achievement is Thierry Guinot. The renowned chef has been working behind the scenes at Maisons & Hôtels Sibuet for over 20 years, delivering a new take on mountain cuisine. According to the winner, a successful fondue requires patience and organisation: “you first need to select the cheeses, grate them for each service and use just the right dose, decided after a series of tests and tastings. The cheese has to be melted gently with your selection of spices.”
The chef also tells us that he primps the recipe “with a white Savoie wine, which goes well with the blend of cheeses. In the fondue pot, the wine should simmer but not boil.”
And one last ingredient... a spice that the chef keeps a closely guarded secret!
To taste the fondue and other Savoyard dishes, visit Les Fermes de Marie alpine restaurant.