"La fondue des Fermes"

Elected best fondue in Megève at the 2nd edition of the gastronomic event Toquicimes.

Alpine Restaurant - Mountain specialities - Les Fermes de Marie

Winner of the 2019 "Best Fondue of Megève" award

For its 2nd edition, the gastronomic event Toquicimes, once again celebrated mountain cuisine in Megève. On the menu, duels of flavours and cheese nuances for the election of the best fondue.

Restaurant Alpin Megève - Les Fermes de Marie
Fondue Les Fermes de Marie - Alpine Restaurant

From 19 to 21 October 2019, the culinary event of the year honoured mountain gastronomy, during a weekend full of aromas and sharing.

On the programme: cooking workshops, animations, Master Class and above all the new competition of the Best Fondue of Megève.

Facing the 15 competitors, the competition, presided over by the great chef Emmanuel Renaut, welcomed a jury of restaurant professionals and "meilleurs ouvriers de France" cheese makers.

Guests of honour at Toquicimes, the experts Jacques Dubouloz (MOF Cheesemaker 2004), Anthony Bisquerra (Chef of La Table de l'Alpaga), Pierre Gay (MOF Cheesemaker 2001) and many others, evaluated the technical aspect of the event.

As for the tasting, it was carried out by the great chefs and professionals Guillaume Gomez (Chef of the Elysée Palace - MOF 2004), Joseph Viola (MOF 2004 and Member of the Bureau of the Toques Blanches Lyonnaise), Jacques Bally (President Gaut&Millau) Francesco Ibba (Chef La Bottega -Geneva) etc.

After deliberation, Les Fermes de Marie won the "Best Fondue" award on Sunday 20 October 2019. Recognised for its "audacity" and its "beautiful texture", the "Best Fondue of Megève" aroused the general enthusiasm of the jury.  

Chef Thierry Guinot, since 1997 at the side of the Sibuet Houses

Behind this success is Thierry Guinot. For more than 20 years behind the scenes at the Maisons & Hôtels Sibuet, the chef has been celebrating and reinventing mountain cuisine. According to the winner, a successful fondue requires patience and organisation: "You have to select the cheeses, grate them for each service and dose them as agreed after testing and tasting". He adds that "the cheese must be melted gently with selected spices".

The chef emphasises that he adds to the recipe "a white wine from Savoie that goes well with the cheese mixture. In the caquelon, this wine must simmer and not boil".

Finally, what we know about the secret ingredient: a spice jealously guarded by the chef... To taste the fondue and other Savoyard dishes, go to the Alpin restaurant of Les Fermes de Marie.

The Fermes de Marie cheese factory - The Alpine Restaurant