The fondues, tartiflettes, raclettes and pela are only one of the aspects of this mountain cuisine which has seduced tourists since the development of board sports in the 20th century.
But mountain cuisine has a hidden and no less tasty side, thanks to an unrivaled proximity to nature, aromatic herbs, fish from the lakes, game and treasures such as honey and milk. From this richness of the terroir comes a refined, delicate cuisine based on the love of the productpreserved and transmitted by generations of parents and grandparents.
These two facets of mountain cuisine coexist in perfect harmony, without one trying to erase the other, and to the delight of connoisseurs in search of simplicity and conviviality or more sophisticated treats.
On the occasion of the Toquicimes festival, Nathalie Helal is in Megève to present the richness of this mountain cuisine. She is surrounded by Michel Grisardformer winemaker, specialist in Savoie wines and currently producer of eaux-de-vie, Frederic Desmurschef and restaurant associate The shelter in Megeve, from Michael Bourdillathead ofMont Blanc Hotel in Chamonix and baker at the Bourdillat House (created with his son Romain) in Chamonix, and Jacques DuboulozMOF cheese maker and owner of Market Creamery in Annecy.