The raclette is prepared by the racleur in the kitchen or - better - on a counter visible for all and served to the guest (or picked up by him). By combining different side dishes, many menu variations can be offered.
Examples: Raclette "Tradition" with jacket potatoes and silver onions, Raclette "à la française" with meat cold cuts and vegetables, or Raclette "à l'italienne" with raw ham, polenta and peperonata. Raclette can be varied according to regional preferences.
In American raclette restaurants, the cheese ready for scraping is brought to the table and the scraping off is celebrated in front of the guests.
Suitable devices: Evolène, Super, others