Every year, it's the same story, but we never get tired of it. As soon as the barbecues are put away, our raclette machines are out. Cheeses, potatoes, vegetables, and charcuterie invade our tables. With the season's ultra-cool temperatures, nothing beats a comforting raclette. Although not very healthy, it must be said, this dish is a must have for winter. It sticks well to the body, and restores our morale. While each person has their own way of making raclette, chef Cyril Lignac , offers us some tips to make it more greedy again. Gourmands and fine gourmets, hang in there, your raclette evenings will never be the same again!
It was on RTL radio that the chef, so popular with the French, gave his advice for an even naughtier raclette. His first tip? Use morbier . The chef recommends variing the pleasures by replacing the Swiss specialty, by this one. It would bring a “more special flavor ” according to his words. On the charcuterie side (sorry dear veggie friends), he recommends adding Graubünden meat to our plate. or sausages . In addition to the traditional potatoes, the chef accompanies his raclette with green salad with vinaigrette to bring a little freshness and lightness. Another vegetal touch:button mushrooms , cooked in pan-fried with garlic. Finally, if the pros will say that they already knew it, the chef saw fit to remind you that a good raclette always comes with pickles .
So when is the next one scheduled?
