Welcome to the raclette pantry: cheeses, wines, digestifs, cured meats, meat, fish and seafood, everything that ends up on the table on a raclette night. Each family has its top 3, with the rest within fork’s reach.
Our top 3, until your votes come in
Raclette du Valais PDO: The Raw-Milk Cheese That Rules the Table
The raw-milk cheese from Valais, rubbed for three months in the cellar, still scraped from a half wheel in front of the fire.
Raclette de Savoie PGI: The Savoyard Wheel That Melts Without Crying
Raclette de Savoie PGI is the 6 kg wheel of the two Savoie departments that melts creamy without releasing oil, and here is…
Morbier AOP: The Black-Line Cheese That Melts Into the Raclette Pan
Morbier AOP, with its black line through the middle of the paste, melts creamy in the raclette pan and gives the Jura a place…
Our top 3, until your votes come in
Pinot Noir and raclette: the best red wines and their vintages
Low in tannins and fresh, Pinot Noir is the ideal red for raclette. Alsace, Burgundy, the Valais and Dôle: where to find it,…
Light Beaujolais and raclette: the best vintages and crus to choose
Fruity Gamay, low tannins, lovely freshness: light Beaujolais is a perfect red for raclette. Which appellations and crus to…
Savoie Gamay and raclette: the light red of the Alps to drink young
Supple and very fruity, Savoie Gamay is the terroir pairing for a Savoie-style raclette. Chautagne, Jongieux, label rules and…
Our top 3, until your votes come in
Fendant and raclette: the Swiss Chasselas and its best vintages
Fendant, the Chasselas of the Valais, is the traditional raclette wine. Why the pairing works, which recent vintages to choose…
Apremont and raclette: Savoie’s Jacquère wine and its best vintages
Apremont, the Jacquère cru of the AOC Vin de Savoie, is the crisp, lightly spritzy white for a Savoie-style raclette. The…
Chignin-Bergeron and raclette: Savoie’s Roussanne and its vintages
Chignin-Bergeron, a pure Roussanne from Savoie, is the full, fragrant white for smoked or peppercorn raclette. The cru, its…
Our top 3, until your votes come in
Œil-de-Perdrix and raclette: the Swiss Pinot Noir rosé and its vintages
Œil-de-Perdrix, a Pinot Noir rosé that is the emblem of Neuchâtel and is also made in the Valais, goes beautifully with a…
Provence rosé with raclette: the appellations and best recent vintages
A well-chosen Provence rosé goes with raclette, especially with the aperitif and the cured meats. Appellations, Bandol rosé,…
Dry Loire rosé with raclette: Sancerre, Chinon, Touraine and vintages
Dry Loire rosés, livelier to our taste than many rosés from the South, go very well with raclette. Which ones to choose, which…
Our top 3, until your votes come in
Champagne with raclette: brut, extra brut, blanc de blancs and vintages
Dry Champagne goes surprisingly well with raclette. Which sweetness level to choose, blanc de blancs or blanc de noirs,…
Crémant with raclette: Savoie, Jura, Alsace, Burgundy or the Loire?
Crémant brings bubbles and freshness to raclette for much less than Champagne. The appellations to look for, the latest…
Our top 3, until your votes come in
Génépi after raclette: the complete guide to the Alpine digestif
Génépi, a liqueur made from high-altitude wormwood, ends a raclette with a fresh bitterness. The Génépi des Alpes geographical…
Williams pear brandy after raclette: the Valais eau-de-vie explained
Poire williams, Williamine or Eau-de-vie de poire du Valais AOP: what the rules say, how it tastes, and how to choose and…
Kirsch after raclette: Zug, Fougerolles and the real digestif effect
Zuger Kirsch AOP, Kirsch de Fougerolles AOC, kirsch in fondue and the coup du milieu: everything you need to choose, serve and…
Our top 3, until your votes come in
Cured ham for raclette: Bayonne, Parma, Valais or serrano, which to pick
Bayonne, Parma, Valais cured ham, serrano or "Savoie ham": what the protected names mean, how much to plan and which wine to…
Air-dried beef for raclette: Bündnerfleisch or Valais dried beef?
Viande des Grisons IGP (Bündnerfleisch) or Viande séchée du Valais IGP: origin of the beef, drying, how to choose it, how much…
French dry sausage for raclette: saucisson sec, rosette and IGP picks
Saucisson sec, rosette, jésus, saucisson de Savoie or the Ardèche and Auvergne IGPs: how to choose, how much to plan and which…
Our top 3, until your votes come in
Beef for raclette: best cuts, how much per person and grilling tips
Flank, hanger steak or slices made for stone grilling: how to choose, slice and grill beef on your raclette machine, how much…
Chicken for raclette: grilled strips, safe cooking temps and best tips
Breast or thigh in thin strips, grilled on the top plate and topped with cheese: how to choose, cut and cook chicken at a…
Duck breast for raclette: thin slices, cooking tips and wine pairings
Duck breast (magret) sliced very thin, grilled on the top plate and topped with cheese: what a magret really is, how to slice…
Our top 3, until your votes come in
Smoked salmon with raclette: how to choose it, serve it and stay safe
Dry salt, wood smoking, Label Rouge: how to choose smoked salmon for a raclette night, how much to plan, which wine to pour,…
Smoked trout with raclette: origin, how to choose it, serve it safely
Often French and cheaper than salmon, smoked trout deserves a spot at your raclette: how to choose it, how much to plan, which…
Smoked haddock, mackerel and herring with raclette: a fishmonger’s guide
Haddock, red herring, mild fillets or smoked mackerel: what sets them apart, how to choose and serve them at a raclette night,…
Our top 3, until your votes come in
Shrimp for raclette: how to choose them, grill them and serve them right
Raw or cooked shrimp, reading the label, thawing, grilling on the top plate and food safety rules: the guide to a successful…
Scallops for raclette: how to choose them, sear them and serve them
Pecten maximus, added water, Label Rouge, a quick sear on the top plate and elegant wines: everything you need for perfect sea…
Broiled oysters and mussels with raclette: how to serve them safely
Live shellfish, health tags, storage, cooking mussels, broiled oysters and norovirus precautions: the seaside version of a…
Our fact-checked guides, while we wait for your votes
Teas and herbal teas to help digestion after raclette: what's proven and what's tradition
Peppermint, chamomile, lemon balm, fennel, aniseed, ginger or a plain cup of black tea: what the European Medicines…
Fennel, aniseed, caraway, ginger: grandma's seeds and spices after raclette
Fennel seeds to nibble, caraway on the potatoes, fresh ginger, liquorice: what we really know about grandma's “digestive”…
After raclette: grandma's habits that actually hold up
A short walk, no lying flat for a nap, eating earlier, loosening your belt: grandma's advice after a big meal, checked…
Our dessert families, while we wait for your votes
Raclette grill desserts: every idea for the little pans and the grill plate
Clafoutis, roasted pineapple, s'mores, gratinated berries, brioche French toast: all our recipes and more than 25 dessert…
Ice creams and sorbets after raclette: 40 flavours to try
Lemon, pear or blackcurrant sorbet, gingerbread or salted caramel ice cream: 40 ice cream and sorbet flavours to finish a…
The best fruit after raclette: the full list, raw, roasted or in a salad
Citrus, apples and pears, pineapple, kiwi, pomegranate, dried fruit: the list of the best fruit to finish a raclette,…