Raclette in the Alps


We had the most amazing time in Les Arcs 2000. The food we cooked was one of our highlights. I had never had this before which made it extra special for me. We went to the local shop and they recommended 200g/head of raclette cheese. This was the perfect amount and we had some leftover for our lunch baguettes the next day. We put lots of toppings with this. These were; pickled onions, charcuterie meat, chorizo, mushrooms, apples, grapes, leafy greens, and homemade garlic bread. We used the top of the raclette machine to do the meat and mushrooms on. Also, red wine went really well with this!

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