Raclette is one of the most popular winter dishes. It is a great way to warm up and spend a good evening with family and friends after a day's work.
True raclette lovers will tell you that it is not easy to trace the origin of raclette. Did it appear in Savoie, in the French Alps or on the other side of the border, in Switzerland?
It would seem, however, that this recipe was invented by Swiss shepherds in the 12th century in the canton of Valais. Originally, the name was not "raclette" but "roasted cheese".
Roasted cheese?
In the Middle Ages, the way to prepare the "raclette" was to melt cheese near a heat source such as an open fire, and then "scrape" the cheese onto the plate.
This gave it the name "roasted cheese". It was not until the 19th century that it spread from the Swiss mountains to its valleys, and then from valley to valley, finally arriving in the French Alps, where it became one of the favourite national dishes. The name "raclette" was established in 1874.
The World Raclette Day.
From 2018 onwards, every 13 December pays tribute to the traditional dish 'Raclette'. It is now an important day for all melted cheese lovers and provides the perfect excuse to spend a festive evening with friends.
The Recipe...
Because of the simplicity of the raclette recipe, it has become the star of the friendly and joyful winter dishes, where everyone puts their hand to the wheel.
In general, the traditional recipe has only 4 ingredients:
Traditional "Raclette" cheese (200g per person)
Potatoes (200g per person)
Charcuterie (150g per person):
cooked/raw ham, rosette, grison, salami....
and Extra condiments:
gherkins, white or red onions in vinegar, capers....
Advice from Chef Antoine Lopez
Raclette is a hearty dish, and it is usually best served with a fresh salad with a delicate vinaigrette.
For wine, keep in mind that Raclette cheese will usually be very mouthfeel, so white wine and Raclette is actually an ideal food/wine pairing. Ideally, you should choose a dry white wine that is round enough to bring out the "fatness" of the cheese.
I recommend the French white wine "Rousette de Savoie" or the Swiss white wine "Fendant du Valais".
Find the "Raclette" on the restaurant menu - Le Petit Paris
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