The Raclette Guide

How much cheese per person for a raclette?
Allow 200 g of cheese per person — 250 g for big appetites or evenings that drag on. This is the rule we apply to all our platters. Anything less than 180 g and someone will end up frustrated, and it will be you.

And the charcuterie?
80 g per person is enough to accompany the cheese (100 g if your table is the type to attack the charcuterie before the raclette grill heats up).

What potatoes for raclette?
A firm-fleshed variety that holds its shape when cooked. Allow 300 to 400 g per person, cooked in their skins. Ours are already cooked sous vide: 10 minutes to reheat and you're done.

Which cheese to choose?
Raw milk raclette for staying true to the original taste; smoked for character; mustard or pepper to vary the little pans; morbier for its mild, ashy sweetness; truffle for special occasions. Our advice: two or three varieties per platter, never just one — comparison is what gets people talking.

What wine with raclette?
A dry, lively white: Apremont or Chignin de Savoie in the traditional style, Sylvaner or Pinot Blanc for an Alsatian pairing. Avoid tannic reds that overpower the cheese.

How long before should you take the cheese out?
30 minutes at room temperature: the cheese melts better and develops its aromas.