Raclette @ Chez Andy

Raclette is a semi-firm cow's milk cheese that is usually fashioned into a wheel of about 6 kg, and is most commonly used for melting. It is also a Swiss dish based on heating the cheese and scraping off (racler) the melted part.

Raclette was mentioned in medieval writings, in texts from Swiss-German convents dating from as far as 1291, as a particularly nutritious meal consumed by peasants in mountainous Switzerland and France (Savoy region). It was then known in the German-speaking part of Switzerland as Bratchäs, or "roasted cheese." 

Traditionally, the Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of bread.

A popular option is to serve raclette with white wine, such as the traditional Savoy wine or Fendant, but Riesling and Pinot gris are also common. Local tradition cautions that other drinks – water for example – will cause the cheese to harden in the stomach, leading to indigestion, have you ever heard of a better reason to order yourself a good glass of wine?

Raclette is also a dish indigenous to parts of Switzerland. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French word racler, meaning "to scrape," a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate.

Traditionally the melting happens in front of an open fire with the big piece of cheese facing the heat. One then regularly scrapes off the melting side. It is traditionally accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), gherkins, and pickled onions. And this is exactly how Chez Andy serves this Swiss speciality, just add some freshly ground black pepper and paprika to taste.

Absolutely delicious as a starter to share, highly recommended, so much so that I find it hard to go to the restaurant and not order it as a starter.

It is also served with home made white and wholemeal bread and real butter.

The free VIP card is available at the restaurant and gives you 10% off the price of all food and drinks. Ask for more information at the end of your meal.


Open: 11:00am - 11:00pm Monday - Saturday (Closed Sunday)

Tel: 044 289 556

Address: 5 Ban Kob Kaew, Manat Road, Nakhon Ratchasima

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