Back in Paris we have recreated the Alps atmosphere with a Raclette. Raclette is the name of a traditional dish. Long ago, the large half cheese was put close to the fireplace, and the melted cheese would be scrapped (this its name, raclette from "racler") and served on a plate. The traditional garnish for this melted cheese is dry raw ham, boiled potatoes, pickled cornichons and onions. The dish was served in restaurants and the manipulation costy, as one person had to be next to the cheese watching it melt. Then came the infrared raclette appliance, which reproduced the fireplace, and had a stand to hold the cheese. In the '80, the most used Raclette Grill was introduced - as I recall Italians from the Aosta valley used it first. Raclette lovers said it will never work, that people would not trade a fire melted raclette for the round little Teflon pans ... time has proved them wrong! This is the way raclette is served everywhere now. The round grills allow a convivial atmosphere everybody enjoys.
A white dry wine from the Alps blends perfectly well with this dish.
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