3 Raclette combinations from Christian Bégin
Combination 1 & 2:
- Ingredients appear in the order they should be placed in the raclette pan.
- Fry a boneless chicken breast in some butter and season with salt, pepper, and a little dried tarragon, or poach it in white wine and season with dried tarragon. Cut it into thin strips.
- Cut a cauliflower into very small florets and steam for 10 to 15 minutes.