Every year, as barbecues are stored away, raclette machines take center stage. Cheeses, potatoes, vegetables, and charcuterie fill our tables. Amid cool winter temperatures, nothing beats a comforting raclette. Though not the healthiest option, it's a winter essential that warms the body and lifts spirits. While everyone has their raclette routine, renowned chef Cyril Lignac shares pro tips to make it even more indulgent. Food lovers, your evenings are about to transform!
On RTL radio, this beloved French chef revealed secrets for a naughtier raclette. First: Use Morbier. Swap the traditional Swiss cheese for this variety to add a “more special flavor”. For charcuterie (apologies to veggies), add Graubünden meat or sausages. Pair potatoes with a green salad and vinaigrette for freshness. Include button mushrooms pan-fried with garlic. And always finish with pickles.
So, when's your next raclette night?
