Four Seasons Hotel Megève's Chef Armando Acquaviva Wins a Toquicimes Fondue Award

Four Seasons Hotel Megève's Executive Chef Armando Acquaviva, formerly executive chef under Anne-Sophie Pic, built a fondue at Edmond's restaurant that went on to win an award at Toquicimes, the Alpine culinary festival that draws some of the region's most serious mountain chefs. His version blends Comté, summer Beaufort, Reblochon aged by Monsieur Paccard, Parmesan, and Savoie white wine, working alongside Pastry Chef Jonathan Chapuy.

The hotel's other dining venue backed up the recognition. Brasserie Benjamin received the Wine Spectator Award of Excellence 2025, giving the property two separately validated dining rooms within the same season.

For a mountain town where fondue is served at nearly every restaurant, having a version specific enough to win a dedicated culinary award says something about how seriously Acquaviva's kitchen treats even the most traditional Alpine dishes. The resort's 2026 summer reopening carried that momentum forward with new seasonal experiences.

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