Best fondue in Megève: L’Alpage restaurant takes the top prize for 2020
Eating fondue is an absolute must when visiting Megève.
For the past three years, Toquicimes has organised a competition showcasing the expertise of Megève’s restaurateurs and hoteliers, who compete for the ultimate accolade: the title of Best Fondue in Megève.
We are proud to announce that this year, Le Fer à Cheval and its restaurant L’Alpage have won the title.
Best Fondue in Megève Competition: Savoyard Culinary Excellence at Its Finest
It is no secret that in a Savoyard resort such as Megève, the title of Best Fondue is highly coveted.
Megève is home to numerous Savoyard restaurants and renowned chefs from the region, helping to maintain an exceptionally high culinary standard throughout the competition.
Winning an award in a competition featuring such prestigious chefs is an achievement to be celebrated. It recognises Le Fer à Cheval’s dedication to traditional cuisine and its ability to create dishes that delight everyone.
This year, the jury that awarded L’Alpage the top prize was made up of experts in both fine dining and Savoyard specialities:
- Diego Alary – Top Chef 2020 contestant
- Anthony Bisquerra – La Table de l’Alpaga, Megève, 2 Michelin stars
- Jacques Dubouloz – Crémerie des Marchés, Annecy, Meilleur Ouvrier de France in cheese (Technical Director of the competition)
- Mallory Gabsi – Top Chef 2020 semi-finalist
- Pierre Gay – Fromagerie Pierre Gay, Annecy, Meilleur Ouvrier de France in cheese
- Nicolas Hensinger – Prima, Megève, 1 Michelin star
- Régis Marcon – President of Toquicimes 2020, Restaurant Régis et Jacques Marcon, Saint-Bonnet-le-Froid, 3 Michelin stars, member of the Gault & Millau Academy
- René Meilleur – La Bouitte, Saint-Martin-de-Belleville, 3 Michelin stars, 4 Gault & Millau toques, President of the Conservatoire des Recettes de Montagne
- Mercotte – Food blogger and culinary critic
- Bernard Mure Ravaud – Fromagerie des Alpages, Grenoble, Meilleur Ouvrier de France in cheese
- Franck Reynaud – Hostellerie du Pas de l’Ours, Crans-Montana, 1 Michelin star, patron of Toquicimes 2019, 18/20 Gault & Millau Switzerland
- Michel Rostang – Maison Rostang, Paris, 2 Michelin stars (President of the competition)
Le Fer à Cheval would like to thank all these leading figures of French and Savoyard gastronomy for choosing L’Alpage as the winner of the Best Fondue in Megève 2020 award.
Le Fer à Cheval’s Fondue: An Ancestral Recipe Mastered with Expertise
L’Alpage’s fondue is based on an ancestral recipe that has retained its distinctive character and roots over the years. The cheeses come from some of Savoie’s finest producers and are prepared according to tradition, giving our fondue its unique flavour. The white wine used in the recipe also comes directly from Savoyard winegrowers and contributes to its distinctive character.
While the ingredients are those traditionally found in a Savoyard fondue, the secret of L’Alpage’s recipe undoubtedly lies in the expertise of our chefs. They know how to source the finest local produce and combine the ingredients in just the right proportions.
The result is a true culinary masterpiece, served in the warm surroundings of a traditional chalet to create an experience where refinement and tradition come together.
The title of Best Fondue in Megève will be up for grabs again in 2021.
Until then, our award-winning fondue will feature on the L’Alpage menu with the special distinction: “Winner of the Best Fondue in Megève 2020 Competition.”
We hope to welcome many of you this winter and that our fondue will delight your taste buds just as much as it impressed Toquicimes’ discerning jury.
See you soon at L’Alpage to taste it for yourself.
The Le Fer à Cheval Team