In addition to the à la carte menu, diners can opt to partake in raclette, a specialty hailing from the Alps whereby diners melt slices of both plain and flavoured raclette cheese (smoked, pepper-studded, truffle-infused and more) in individual frying pans placed on a special heating apparatus set in the centre of the table. Once melted, the cheese is scraped over potatoes and the diner’s choice of charcuterie or seasonal vegetables. It’s no surprise that this dish is the cornerstone of the menu, given Chartreuse native Richardot’s Alpine upbringing. Be aware that if you want to try it, your party will need to be unanimous on eschewing the à la carte menu in favour of raclette.
