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2024 New England Gathering, Raclette Night, Sunday March 24, who's in?

DebbieSue

DebbieSue

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Le Bistro Horizon at Hotel Horizon at Mont Sutton has Raclette Night every Sunday 5:30pm, 44$ per person (that's $32.60 US), beverages not included, full menu available.
The plan is to ski Mont Sutton that day; Le Bistro Horizon is 1km from the mountain.
This event is endorsed by @KevinF, our fearless Gathermeister.
They require a reservation for parties of 6-16, which I'm coordinating, to Kevin's relief I'm sure.
1. @DebbieSue
 
James

James

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LiquidFeet said:
OK, I don't want to look it up. What does Raclette mean?
Click to expand...
It’s a type of cheese where they melt the top layer, scrape it off, serve it. Usually you go as long as you want. Most normal folk can’t go that long. Usually eaten with bread and little onions that are boiled, cornichons, etc. no idea what they do in Quebec.
It’s good maybe once a year. Like fondue.
 
cantunamunch

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James said:
Usually eaten with bread and little onions that are boiled, cornichons, etc. no idea what they do in Quebec.
It’s good maybe once a year. Like fondue.
Click to expand...

Potato is always fun.

On the upside, the local white whines wash down the cheese fat rather well. Easily the best use for the chalky citrus Seyval I can think of.
 
Last edited:
S

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James said:
It’s a type of cheese where they melt the top layer, scrape it off, serve it. Usually you go as long as you want. Most normal folk can’t go that long. Usually eaten with bread and little onions that are boiled, cornichons, etc. no idea what they do in Quebec.
It’s good maybe once a year. Like fondue.
Click to expand...
Traditionally only little potatoes along with the cheese, cornichons, pickled onions and often charcuterie. It can be done as a huge hunk of cheese over a fire with someone scraping some off as it melts, or at home it is more common to use a "gourmet set" which I like. Basically everyone has their own tiny skillet and a wooden spatula, put over a flame like a fondue pot uses. I like that better because you can customize how you like your cheese. DH usually puts two slices in his pan at a time and just likes it gooey. I do one slice of cheese at a time and like it slightly crispy. My mom now has an electric gourmet set where you slide the pan with cheese under a heating element to melt it, and there is a stone topper than you can also use to cook strips of steak, veggies etc. at the same time. Yep, I like to play with my food :)
 
James

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skiki said:
Does chocolate not count?
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Let’s throw that to tuna for a ruling. I’d say no.
But you know, when you eat with French people, you think you’re done, and then here comes the cheese course.
 
James

James

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I discovered the Swiss can make bad chocolate. Migros store brand we got would sit there uneaten, even rejected by kids. Maybe slightly above Hershey Dark, but barely.
 
Tony S

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