"It's all good" N°29: Raclette and fondue, the gamble of palaces!

Dear foodies,

That's it, the cold has arrived.

Winter makes us hungry for slippers, sometimes even for Moon Boots.

We want comforting dishes that stick to the body, without necessarily preserving it.

So what ?

Don't want to deprive yourself.

We gather around the tables, the fondue gives everything, the raclette waxes the quarters of the memory: here, a memory of holidays in the mountains;

there, a memorable scene of dental floss in the film

always convivial moments.

With consumption increasing by +34% in 5 years, this cheese is catching up with Emmental and Camembert.

You don't need to gain altitude to eat it.

If the traditional mountain recipes will never taste better than after having descended the snowy slopes, and when the appetite of the peaks knits the taste buds with warm duvets of melted cheeses with the enveloping texture of marshmallow, they have long since freed themselves from their geography.

We taste them...

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