In Haute Raclette, if the cheese remains in the center of the plate, the toppings diversify and invite you on a journey. There is something for all tastes and for all seasons: opt for a summer creation with candied peppers, an autumnal raclette with chestnuts and dried meat or let yourself be surprised by the combination of goat's cheese and grilled pineapple. For the more daring, set sail for Japan and try raclette with wasabi and marinated ginger: a change of scenery guaranteed!
Born from the meeting between a starred chef with innovative ideas and two enthusiasts of processed cheese and the Valais region, this recipe book composed by six hands reveals all the secrets of a successful raclette. Through 52 delicious recipes, which brilliantly combine tradition and modernity, rediscover this Swiss national dish so popular with young and old. Get behind the stove and delight your guests, for a fun tasting moment full of surprises, with family or friends. Ready, set, scrape!
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