Kimchi is often associated to Asian dishes. But it’s acidity can be a great substitute to cornichons. Kimchi is also very versatile and can be made with so many different vegetables. The fermenting process tends to give it a little sweetness and goes perfectly with classic raclette cheeses.

Instead of drinking the traditional white wine, try a nice gueuze. We had the chance to have Jean Van Roy from Cantillon that night, so we were treated to one of his famous gueuze’s. The acidity of this drink really helps to cut through the richness of the cheese.

The addition of chestnuts and mushrooms to a salad go incredibly well with truffle raclette cheeses. Try them in a barley or any other type of grain to give it some extra bite.

A nice substitute for bread is courgette. During our tasting at La Fruitière, Véronique introduced this idea by sprinkling a mix of coarsely ground pepper and a herb she had foraged that tasted a lot like cumin, onto the thick raw slice of courgette. We then poured the melted cheese on top and the cruchy courgette and the herb mixture was great with the classic raclette cheese. I think it would work really well with za’atar as well.

I love roasted vegetables and they tend to really like cheese. Here we had roasted carrots, but really; any roasted veggie will do. Get creative and use some seasonal products.

In the last years, we’ve seen great evolutions with kombucha. I wasn’t a big fan 5 years ago, but it’s come a long way. Now offering softer flavors and creative combinations. And great way to stay alcohol free and still enjoy a nice drink.

Cook up some caramelized apples or pears and keep them for dessert. Serve them with some blue cheese raclette. You’re in for a treat!