Raclette
A Swiss dish where a half-wheel of cheese is melted and scraped onto potatoes, pickles and cured meats.
A Swiss dish where a half-wheel of cheese is melted and scraped onto potatoes, pickles and cured meats. It is a term used in après-ski culture, food and drink.
Après-ski is an integral part of ski culture, spanning everything from a quick hot chocolate on the terrace to multi-course mountain dinners. Raclette is a favourite across ski resorts in the Alps, Scandinavia and beyond. The tradition of gathering after skiing to eat, drink and socialise is as old as the sport itself, and many skiers consider it the highlight of any ski holiday.
Raclette is a staple of après-ski culture across the Alps and beyond. It is best enjoyed after a day on the slopes with friends, often in a slope-side bar or mountain hut.
Related terms include Tartiflette, Fondue and Après-ski.