It’s Time for Fondue, Raclette, and Tartiflette!

It’s time to take out the fondue pot and the Raclette! Fondue, raclette, and tartiflette these dishes are traditional French winter dishes and my kind of comfort food! It’s a good occasion to invite friends & family over and celebrate the French convivial way!

La Fondue Savoyarde is a fun, cheesy dish made with melted cheese: Swiss, Emmental, Gruyère, or Beaufort with a dash of Kirsch! Fondue comes from the French verb to melt, “fondre“. To start, you’ll need a Fondue Pot with picks. Make sure you rub your fondue pot with the garlic clove to infuse it with flavor before slowly adding the cheese cubes little by little. You’ll need equal parts of 3 varieties of Swiss cheeses: Emmental, Gruyère, and some other Swiss cheese such as Comté, as well as French bread cut into cubes and a nice dry white wine.

You can also make Fondue Bourguignonne, which consists of meat such as beef or chicken bites cooked on a stick in hot oil or wine and dipped in a variety of sauces.

My next favorite dish is La Raclette from Switzerland and France. French Raclette cheese is raw cow’s milk cheese with an uncooked pressed pâte. The original raclette is best served directly from the wheel of cheese that melts and drips from the Raclette grill melter onto your potatoes, ham, deli meats, or viande des Grisons, etc. Of course, you can also use a practical tabletop Raclette Set for 8 guests. By the way, Raclette comes from the French verb “racler,” which means to scrape. Each guest gets their own little pan to create their own dish by combining ingredients and raclette cheese!

Check out the Raclette Sets and Fondue Items selected just for you!

Click here to order your Raclette Set for your next party.

Tartiflette from Haute Savoie is a quick, rich casserole gratin dish made with your leftover potatoes, lardons (bacon), and Reblochon cheese, which is a lot more pungent than the other cheeses and smelly too. (Check out our post on over 400 types of French Cheeses.)

With all these cheesy dishes, we suggest a chilled light dry white wine.

This post was originally written over a decade ago, but I’ve completely overhauled it for this year. What is your favorite tool on this list? Let me know in the comments below!

Enjoy and Bon Appétit!