Undoubtedly, her favorite is Fendant Les Fleurs, a wine that, according to her, best embodies the Valais spirit. She never hesitates to pair this wine with raclette, another typical Valais specialty whose production secrets she mastered during her food science studies. That's where she learned to 'scrape' (racler)! "I was the only Valaisan, and I couldn't escape it!" she explains with a laugh.
Her secret for an authentic raclette:
Good alpine cheese (approx. 300g per person), onions, gherkins, potatoes, and why not, as a starter, a Valais platter consisting of dried meat, cured bacon, and raw ham.
