Fondue,Raclette and Tartiflette!

Fondue, Raclette and Tartiflette!

It’s 47 F in Los Angeles today! I’d say it’s time to take out the fondue pot and the Raclette! These dishes are traditional French winter dishes … my kind of comfort food! Usually these cheesy dishes are typically enjoyed after a day skiing using lots of energy. It’s a good occasion to invite good friends &  family over and celebrate the French convivial way!

La Fondue Savoyarde is a fun cheesy dish made  melted  cheese: Swiss, Emmental, Gruyère or Beaufort with a dash of  Kirsch!  Fondue comes the French verb to melt “fondre”. Make sure your guests get a different color pick and beware the fun starts when he or she drops the morsels…Make up your own rules!  Also make sure you rub your fondue pot with the garlic clove  to give it full flavor and to melt your cheese cubes little by little, use some French bread and sip a nice white wine (you can also make Fondue Bourguignone which is meat/fish/chicken/veggies bites dipped in hot oil  or wine and drenched in different sauces)


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

Raclette 3

Raclette set


Tartiflette from haute Savoie is a quick rich casserole gratin dish made with your left-over potatoes, lardons (bacon) and Roblochon cheese which is a lot more pungent than the other cheeses.


With all these cheese dishes, use a chilled light dry white wine. Enjoy and Bon Appétit!

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