Raclette: Guillaume Gomez reveals his easy tricks for sublimating it

When temperatures drop, the same reflex returns to the table. Raclette unites, comforts and calls for the right gestures. Inspired by the advice of chef Guillaume Gomez, here are some simple ways to transform your evening without spoiling it.

The chef’s guide to successful raclette

Guillaume Gomez reminds us of a simple idea: pleasure comes from a good product. First, gently warm the cheese, without rushing it. In this way, the flavors open up and the texture becomes supple.

Pay particular attention to the rhythm of the service and the legibility of the table. In addition, offer small, clean portions to avoid excess. Three points of reference guide the hand: controlled heat, clear seasoning and well-thought-out variety.

The acidity makes the fat shine, like a discreet spotlight. A lively salad or light pickles balance out the raclette. The result is a fresher, more digestible bite for everyone.

“Conviviality is born of detail: precise cooking, the right seasoning, and everyone enjoys themselves.”

Plates, sauces and serving rhythms

Prepare the garnishes in advance, without piling everything on the tray. Then, choose a knife that slices thinly to keep the pieces looking nice. On the other hand, avoid plates that are too full, which slow down the turn of the table.

When it comes to sauces, go for acidity and freshness: yoghurt-lemon, sweet mustard, chopped herbs. A touch of zest or vinegar awakens each bite of raclette. And a pinch of toasted seeds adds crunch.

• Remove cheese ahead of time for even melting
• Preheat the appliance and lightly grease the pans.
• Add a crunchy salad to lighten things up.
• Brush potatoes and keep skin on
• Serve in short bursts to keep warm

Vegetables, cold meats and cheeses: the right match

Roasted vegetables give structure to the plate without weighing it down. For example, carrots, broccoli or red onions take on a rounder taste in the oven. This vegetable base supports the raclette without stealing the show.

When it comes to charcuterie, aim for a thin slice and mastery of salt. Also, try smoked poultry, tender ham or delicate trout if you like. In short, diversity stimulates the appetite without saturating the palate.

Vary the cheeses to open up the range of textures. What’s more, a mix of pressed cheeses, tommes and a touch of blue cheese changes the game. Each pan tells a different story.

Skillet cooking: precision and safety

Fill sparingly, and scrape in two passes to keep the pans moist. Then clean the pans between passes to avoid burnt deposits. This attention to detail improves the evenness of cooking and the clarity of flavours.

Adapt the appliance to the size of the group to limit waiting time. A hot plate prevents the cheese from drying out. This vigilance makes raclette a smoother, more convivial experience.

Clever ideas for a changing table

Play up the tangy notes with finely zested citrus fruits. A few pickles of radish, cauliflower or onion add texture and color. As a result, the bite gains in relief without losing its comfort.

Use fresh herbs at the last minute: chives, dill, flat-leaf parsley. A twist of freshly ground pepper and a dash of smoked paprika prolong the aromas. What’s more, toasted bread rubbed with garlic provides a crunchy base.

Think anti-waste for the next day. Then transform leftovers into savoury waffles, filled omelettes or small gratins. In short, your raclette leftovers can enjoy a second life just as delicious as the first.

• raclette