Raclette vs. Fondue

Cheese as you Please!

Raclette vs fondue? In the heart of the Alps, the mountain experience truly comes alive in the evenings at cozy refuges, where delights like raclette and cheese fondue take centre stage. In Quebec, the bond with these warm and convivial dishes has deepened over the years, thanks in part to a more accessible approach. For over 40 years, 1001 Fondues has been instrumental in embedding these comforting meals into the local culinary landscape.

While cheese fondue, the elder of the two, and raclette, the newcomer, have traditionally warmed our winters, they now grace our tables throughout the year, adding a delightful touch of comfort to our busy lives. The striking resemblance between the pungent yet delicious aromas of these authentic dishes has captured the attention of 1001 Fondues, igniting a desire for a friendly comparison. Raclette or fondue? This existential question stirs our reflections today.

Fondue and Raclette in Popular Culture

Anybody who grew up in the ’70s or ’80s is likely familiar with the cheese fondue tradition a concept rich with nostalgia and numerous clichés.In those days, throwing a fondue dinner party was all the buzz, and fondue pots were considered the ultimate wedding gift. Many recall a time when “let’s fondue!” was a popular catchphrase. Even the beloved TV show “That ’70s Show” playfully referenced fondue, with Kitty remarking, “They should call it fun-due, ’cause it is fun.”

And if you missed the decades when communal meals involved dipping bread into a shared pot of melted cheese, you might want to check your parents’ basement—chances are, there’s an old fondue pot tucked away in there! As times change, so do traditions, yet a delightful revival of fondue is making its way back into our lives. The call has never been clearer: “let’s fondue!”

In contrast, raclette, another traditional and convivial Alpine dish originating from the Valais and Haute-Savoie regions of Switzerland and France, remained relatively unknown on this side of the Atlantic until the early 21st century. Raclette, both the name of a Swiss (or Savoyard) cheese and the name of the eponymous dish, represents far more than just melted cheese; it transcends the very essence of comfort food. Yet, it was fondue that initially won over the hearts of North Americans, leaving raclette in the shadows, despite the fact that the latter offers an equally rich and inviting experience.

Nonetheless, raclette is steadily gaining popularity, consistently ranking among the top 10 favourite dishes of the French for decades, a trend that extends beyond Quebec. According to a Sociovision survey for TF1, raclette is the favourite dish of the French—much to the chagrin of Team Fondue—and it resonates particularly well with younger generations. One can only imagine how witnessing a dish of “mountain” origin surpass the “refined” beef bourguignon might sting the pride of the French! With its irresistible charm, raclette just might captivate the gourmet palates of North Americans and ascend to the pinnacle of our comforting culinary landscape! Who knows?

North American-Style Raclette Appliances

Preparing a raclette meal is as effortless as making fondue. With North American-style raclette appliances, you simply place the cooking plate and its small pans at the centre of the table, allowing the cheese to melt beautifully over your chosen accompaniments. A variety of electric models are now available on the market, replacing traditional raclette devices and enabling easy grilling of accompaniments while the cheese melts to perfection.

From a local perspective, traditional raclette recipes may occasionally appear somewhat monotonous, as European purists often limit their accompaniments to potatoes, pickles, and marinated onions. However, this is where creativity shines: a delightful array of fine charcuterie fresh vegetables, terrines, fish, seafood, and even nachos can complement raclette just as beautifully as they do fondue, infusing the meal with originality and exciting new flavours.

The Battle of Calories

Let’s delve into the complex issue of calories: in theory (assuming we stick to traditional accompaniments), fondue emerges as the lighter option compared to raclette. A 200 g serving of fondue contains about 800 calories, not factoring in the bread, which adds approximately 265 calories per 100 g slice. In contrast, a complete serving of raclette—including 200 g of cheese, charcuterie, and a potato—can easily surpass 1,000 calories. While our fondness for charcuterie is undeniable, it inevitably tips the scale toward the higher end of the calorie spectrum. Advantage: fondue!

On the Conviviality Front

The conviviality challenge is beautifully balanced. Both culinary experiences bring people together around the table, where each guest serves themselves using small pans or long forks, fostering an atmosphere of sharing and camaraderie.

A Non-Partisan Conclusion

According to 1001 Fondues, the connoisseurs of effortless joy, the competition is tight. While cheese fondue continues to hold its irreplaceable status, raclette—with its adaptable and playful charm—definitely warrants attention. What are your thoughts? Raclette or fondue?