The CBD’s Bistro Papillon was one of the first restaurants to bring the magic of raclette to Sydney, and from May to October it is giving us the joy once again by relaunching its Soiree Raclette dinners.
Raclette is a semi-hard cow’s milk French cheese, usually formed into a giant wheel. It has amazing melting powers and when heated is traditionally scraped over potatoes accompanied by small gherkins and pickled onions.
“We go through at least two whole wheels each night,” says Bistro Papillon head chef Ludo Geyer.
On the first and third Monday of each month during raclette night, a waiter will scrape melted portions off a Jean Perrin wheel (“It's a very famous raclette cheese, top quality”) in front of diners and, in this case, hover it over potatoes, and cured and smoked meats. There will also be baguettes to mop up any excess liquefied fromage.
“The room smells unbelievable,” says Geyer. “There’s nothing like the rich, mouth-watering aroma of cheese.”
The cheese will follow a first course of either escargot, soup of the day, tarte flambée (baked bread dough with crème fraîche, speck and onions), chicken pâté or smoked-trout salad.