Four Seasons Hotel Megève Serves Up Signature Fondue and Irresistible Sweets at Toquicimes

As guests of Four Seasons Hotel Megève enjoy the final days of the summer season, the hotel’s chefs are already busy preparing for Toquicimes, the Alps’ most celebrated culinary gathering, taking place October 17-19, 2025. This annual event brings together Michelin-starred chefs, passionate artisans, and gourmet travellers to elevate mountain cuisine.

At the helm of Brasserie Benjamin, Executive Chef Armando Acquaviva draws inspiration from his roots. Born in Italy, between the snow-covered peaks of Piedmont and the Aosta Valley, he recalls long winter evenings spent around a bubbling fonduta valdostana - a true ritual of family and togetherness. In Megève, the discovery of the classic Savoyard fondue rekindled this intimate echo: the warmth of a dish that gathers people, weaving an invisible thread between the Italian and French Alps.

From this memory comes his signature fondue for Toquicimes: a blend of emblematic Savoy cheeses such as Comté, summer Beaufort, and Reblochon aged by master affineur Monsieur Paccard, elevated with an Italian touch of Parmesan and finished with a crisp white wine from Savoie. More than a recipe, it is a story of heritage, sharing, and connection.

The journey continues with Jonathan Chapuy, who has been invited among 39 chefs to reinvent a mountain tradition for the forthcoming book Cuisine de Montagne. His creation: a tart made with alpine rumex, a wild mountain plant often likened to rhubarb. An avid hiker and forager, Chef Chapuy gathers the ingredient himself.

To craft this tart, he relies on what he fondly calls his “grandmother’s base”: a tender almond-scented filling on a crisp puff pastry, inspired by the desserts his grandmother prepared with seasonal fruits. Here, he reimagines it with alpine rumex, Valentin Vermès’s softer rhubarb, and the floral delicacy of elderflower. During Toquicimes, he will share this family story in a live masterclass, transforming a childhood memory into a culinary experience in the heart of the mountains.

For those unable to attend the event in person, these creations will be available at Four Seasons Hotel Megève when it reopens for the winter season, from December 17, 2025, to March 15, 2026.