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Though raclette purists may still insist that the experience take place
around a roaring fire, inmodern times the electric raclette grill has
replaced the open flame. Popularized in the 1970s alongside ski-ballet,
disco, and cocaine, themost common raclette grill is amarvel of multi-
tasking engineering that allows for themelting of cheese in individual trays
(called coupelles) on a lower level, while simultaneously searing assorted
appetizing accoutrements on an upper grill. Another more traditional style
of electric raclettemachine heats the cheese as it remains in its curvaceous
half rounded form, allowing the user to scrape themelted goodness
straight from the wheel just like the original Swissmasters.
Though the traditional cured and pickled complements are still utilized,
the fact that ingredients now only have to survive the journey home from
the local grocery store has opened up an abundance of pairing options
along the entire spectrum of omnivorous consumption.
The rich flavours created by the countless combinations of such
BackwhenhewaswinningWorldCupDownhill races inEurope,Whistler legend
RobBoydpickedup this traditional-style raclettemachine. JOERNROHDE
CHEESETOPLEASE
Racletteenthusiast EricGriffith, ownerofWhistler’sAltaBistro, servesup
the low-downonessential raclettepairings.
“Any cured ham, jambon cuit or cru, all types of Schinkenspeck, and even
Prosciutto won’t let you down,” Eric says. “Pickles of all sorts, little boiled
potatoes, and I like to have a Peugeot pepper mill within reach as well for
fresh cracked. I’ve never done the modern style of table top where you
can incorporate the melting cheese with the cooking of the garnish, but I
would definitely melt some cheese on potatoes and cured ham!”
Andas for thewine?
“Definitely wines of the Savoy. High acid, neutral whites work really well
to balance the fatty richness of the cheese. The wine is there to get you
ready for the next bite and keep you going. Some random grapes that
come tomind are: Chasselas, Altesse, if you can find them from a French
or Swiss label in BC. But Alsatian Riesling and Pinot Gris work as well,
like they do inAlsace with cheese fondue, and don’t worry if the wine is a
little off-dry. The pickles, the salty meat and cheese will be a killer pairing.
Kirsch is also a good high octane alternative.”
deliciously delectable edibles are perfectly pleasing to the palate, but the
true greatness of raclette lies within the magic of the communal dining
experience it creates. Participants are gathered in close proximity around
a central grilling station, fostering a highly interactive social atmosphere,
completewith stimulating conversations, the telling of tall tales, and perhaps
even the stealing of glances from a fellow gherkin lover across the table.
Kind of likewhat used to happen beforewe started staring at screens all the
time. Throw a few bottles of wine into themix (highly recommended in order
to aid in the prevention of intestinal cheese bunging), and the hijinksmight
even start escalating until you have yourself a classic no-pants dance-off.
Sounds like a real nice time, doesn’t it?
So this winter, when you’re riding an après ski buzz with your friends and
everyone is debating where to go for dinner, gets some Swiss supplies
from the store and head home to your dining room instead. Fire up that
raclette grill, throw on a playlist of power ballads, and don’t be afraid to
get cheesy.
