Raclette cheese emulsion, herb tuile, cheese crisps, potatoes and onion salad

Raclette du Valais AOP cheese emulsion

1. Warm the cream.

2. Add the cheese and let it melt over a low heat. Season with salt and pepper.

3. Strain through a sieve to remove any lumps.

4. Pour the mixture into a whipping syphon and the emulsion is ready.

Tuile flavoured with Grand-St-Bernard herbs

1. Put the flour, egg, melted butter, salt, pepper, herbs and sugar into a bowl. Mix until smooth.

2. Using a spatula, thinly spread the mixture into a silicone mould to create a nice shape.

3. Bake at 180ºC in a fan oven for 14 minutes.

Cheese crisps

1. Lightly oil the pan.

2. Grate the cheese into the pan.

3. Heat until crisps form.

4. Soak up any excess oil.

Potatoes

1. Dice a potato and fry in oil in a pan.

2. Finely slice the two remaining potatoes using a mandolin and shape into flowers with a cookie cutter. Fry in the pan until golden.

Onion salad

1. Finely chop the onions.

2. Blanch the onions in water with the mint infusion.

3. Mix the egg yolk, mustard, salt, pepper and balsamic vinegar for the vinaigrette and add it to the onions.