The secrets of a good raclette - Chalets à Rabais

The secrets of a good raclette

Is there a meal that is more unifying and conducive to beautiful evenings at the chalet than a raclette ? It has the advantage of requiring minimal preparation which leaves you more time to make the racket or play outside with the family before dinner. Everyone grills what they want, a winning formula, especially with children !

Did you know ? Traditionally, authentic Savoy squeegee is made from a half – wheel of cheese of the same name that was melting slowly directly on the traditional raclette grill that resembles the oven as we know it today ‘ hui . Someone evait regularly scrape the top of the wheel , installed near a hot plate, in order to detach the flowing cheese As and drag directly in the plates.

Cheese, the star

To respect the purest tradition, get Savoy raclette in specialized ries . Otherwise, some good Quebec products do more than the job, including Raclette de Compton from Fromagerie La Station, Raclette with apple cider from Les Dépendances fromagerie, Raclette Agropur with pepper or roasted onions. You will find a nice list of raclette cheeses from here on the site fromagesdici.com . Even Halloumi cheese is delicious grilled on top of the raclette oven. Look for semi-firm pasta preferably.

Tip : provide about 150 grams of cheese per person

Cooked meats

The secret lies in the quality and variety of the cold cuts. L has Grison meat , an e dried Swiss meat, of course , a InCont or rnable. Also add prosciutto , Bayonne ham, Parma ham, Lyon rosette and chorizo to your platter.

The accompaniments

The ornichons and pickled onions are part of the traditional recipe. Add some previously blanched vegetables , including baby potatoes and cauliflower. To please the minis , plan what is necessary for them to assemble pizzas to their liking. Slice of pita bread, pizza sauce, peppers, salami and grated cheese.

To jazz up the recipe

Have you ever thought about taking out your raclette oven for dessert ? Prepare fresh fruit to grill on top like pineapple or plums or even fruit to gratinate like apple and pear. You can also prepare a pancake mix for each guest to cook in their individual pot and garnish with coulis or chocolate as they wish.

The squeegee is also very popular for brunch, for it veryone can cook the omelet garnished e to his liking or potatoes au gratin. On top, cook bacon, sausages or French toast.

What are we drinking ? 

Sommelier Natalie Richard and author of the book Routes des Vins – 50 dream itineraries around the world , shares her best advice for a successful food and wine pairing with raclette.

Follow Natalie on Instagram and at natalierichard.com

When you think raclette, we think of ‘ winter, skiing in the mountains, the Alps, in the ‘ case of Upper Savoy and Switzerland. There is a great variety that grows in the mountains that s ‘ called Petite Arvine and gives a white wine, biting and dry with notes of ‘ citrus and minerality – all that ‘ it is necessary to marry the squeegee. Otherwise, a lively and more affordable Chasselat , also excellent with its notes of lime blossom and white fruits, ” advises the expert.

His suggestion : Château d e Ripaille Vin de Savoie 2019

$ 18.25 at the SAQ 

In red, a pinot noir from Savoie will do justice to raclette, especially if you choose a cheese with peppers.

His suggestion : Jean Perrier & Fils Cuvée Gastronomie Vin de Savoie 2019

$ 16.30 at the SAQ 

If you like the Alsatian Riesling, that of Fernand Engel with just the right minerality and enough force to harmonize the squeegee and enjoy the fun of ‘ final zest of ‘ citrus and fresh pear.

Domaine Fernand Engel Riesling Reserve 2019 

$ 20.45 at the SAQ 

To go completely elsewhere, a simple , but racy nebbiolo , with notes of cherry and rose to combine tastier cheeses.

Villadoria Argo Langhe 2018  

$ 16.50 at the SAQ 

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