Génépi, Williams pear brandy, kirsch, Chartreuse: which after-dinner drink to pour once the raclette is over, and how to choose it.
An apricot brandy made from Luizet apricots exclusively in the Valais, Abricotine AOP is the ideal terroir digestif after a Valais raclette:…
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Read the articleZuger Kirsch AOP, Kirsch de Fougerolles AOC, kirsch in fondue and the coup du milieu: everything you need to choose, serve and…
Read the articlePoire williams, Williamine or Eau-de-vie de poire du Valais AOP: what the rules say, how it tastes, and how to choose and…
Read the articleGénépi, a liqueur made from high-altitude wormwood, ends a raclette with a fresh bitterness. The Génépi des Alpes geographical indication, how it's…
Read the articleGénépi, Williams pear brandy, kirsch, Chartreuse, marc, abricotine: which little glass to serve after raclette, how to choose and serve it, and…
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