Raclette House

In Valais, the birthplace of raclette, a raclette connoisseur demonstrates the traditional preparation. The cheese is melted over a candle warmer until it caramelises and turns brown, then scraped onto the plate with a knife. The raclette is served in the classic way with potatoes, pickled onions, gherkins and a dry white wine such as Fendant. The place is called Raclette House.