Raclette
Is another regional specialty. in the traditional style of serving it, a wedge of raclette cheese is speared and set up so that one side is facing a flame. as the cheese melts, it is scraped off hence the name "raclette" which literally means scrapping and poured over boiled potatoes. to complete the meal a variety of cold meats is often served. this is the way it is likely to be served in restaurants, though an electrical apparatus is more often used for melting the cheese when it is eaten in homes.
If cheese sounds good, the Haute Savoie offers a variety of dishes that are sure to please the pallet.
Fondue Savoyarde
Is incredible. this dish is served family-style with a bubbling pot of cheese melted in white wine at the center of the table and bite-size pieces of bread filling a bowl. the bread pieces are pushed onto fondue forks and dipped into the cheese. be sure to let it cool before eating, however hard the wait may be.
Tartiflette
Is an especially "typiquement savoyard" typical savoyard meal. the locals all consider it a necessity in any correct sampling of the regional foods, and take great joy in introducing foreigners to it. tartiflette is made with a local cheese called reblochon. it is a casserole dish made with potatoes mixed with pieces of pork and the reblochon melted in and over the top. it may sound simple, yet it is delicious!
Note that the Fondue and the Raclette are both prepared and eaten in a way that requires people to wait on each other and share the common food source. This is representative of the French fashion of taking time to truly enjoy all meals and the presence of friends and family. So, don't rush yourself though the experience.
Bon Appetit!