1/2 wheel raclette cheese

1/2 lb (225 g) air-dried beef (bresaola, viande des Grisons, Bündnerfleisch, etc.)

1/2 lb (225 g) dry-cured sausage or rosette de Lyon

1/2 lb (225 g) country pâté

1 jar cornichons (baby sour gherkins)

1 jar pickled cocktail onions

3 cups (750 ml) steamed cauliflower

30 cherry tomatoes

30 small new potatoes, cooked

6 to 8 slices country bread, toasted

Place the cheese in the cradle of a raclette grill. Preheat the element.

Arrange the accompaniments on serving plates. As the cheese melts, scrape it off the wheel and serve with the accompaniments.

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