Raclette bowl

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Tarte en fleur

Raclette bowl

Preparation 10 minutes
Service 4 people
Difficulty 2/10


  • 800g new potatoes
  • 600g rainbow carrots
  • Flower of salt and 5-pepper mix
  • 400g Morbier cheese
  • 12 slices viande des grisons (air-dried beef)
  • 8 thin slices cooked ham
  • 2 handfuls mixed salad leaves
  • Condiments to taste (pickled gherkins, pickled onions, capers, etc.)


  1. Wash and gently brush the new potatoes and cut them in half.
  2. Add a dash of oil to a hot frying pan and gently fry the potatoes for about 30 mins until the skin is toasted and the flesh tender.
  3. Steam the rainbow carrots. The cooking time will depend on the method.
  4. Cut the Morbier cheese into 12 equal slices.
  5. Present your dish in a large bowl: roll up the slices of air-dried beef, place the thinly sliced ham alongside, add the potatoes and carrots. Melt the cheese in a frying pan or microwave and pour over the top.
  6. Season with a pinch of freshly ground 5-pepper mix and flower of salt and accompany with a few mixed salad leaves.