From RichesMonts to the Chalet Table: How the 1975 Home Raclette Grill Revolution Still Shapes Our Evenings

Craving a winter ritual that brings everyone to the table? The 1975 home raclette grill changed how we gather—turning a mountain tradition into an at‑home social event. Born from a collaboration between RichesMonts and Tefal, this simple device made molten cheese the star of convivial evenings across France and beyond. Today, that same spirit lives on at Chalet Du Crey in Valmorel, where authentic raclette remains a highlight of our restaurant and our All Inclusive ski stays.

In this guide, you’ll learn where raclette truly comes from, why the 1975 home raclette grill was a turning point, what the Raclette de Savoie IGP protects, and how we keep the tradition deliciously alive—plus practical tips to elevate your next raclette night.

A fiery beginning: from “fromage rôti” to raclette

The word raclette comes from the French verb “racler,” meaning to scrape. That definition tells the whole story: historically, cheese was warmed and scraped directly from the wheel onto plates.

• According to tradition, Savoyard and Swiss herders warmed half-wheels by the fire; when the face softened, they would scrape the melted layer with a knife.
• The dish’s roots run deep in the Alps—people have been making raclette since at least the 12th century in Swiss and Savoyard mountains.
• Written mentions appear around 1574 in the Swiss canton of Valais, where the preparation was known as “fromage rôti.”
• The modern name “raclette” is said to have been popularized by a poet named Perollaz during the 1909 Cantonale Valaisanne exposition.

By the 20th century, raclette had come down from the high pastures. In restaurants, a “maître racleur” would scrape the cheese for guests at table. Then the 1970s brought an Alpine boom: winter sports helped propel raclette into a culinary emblem of mountain holidays.

1975: the home raclette grill that changed everything

In 1975, RichesMonts—already producing mountain cheese—teamed up with Tefal to create the first domestic raclette device we recognize today. The core idea was simple and ingenious: position a half-wheel of raclette under a heating element and let each guest scrape the melted surface in turn. This was the 1975 home raclette grill—a compact way to reproduce the restaurant ritual at home.

Why it mattered:

• It transformed raclette from a special-occasion, restaurant-led performance into an easy, shared home experience.
• It preserved the essential gesture—scraping—while making heat control safer and more consistent than open-fire methods.
• It aligned perfectly with the 1970s appetite for casual, convivial dining, reinforcing raclette as a symbol of Alpine togetherness.

At a glance:

Raclette’s popularity has only grown in France. Households, on average, consume about 1 kg of raclette cheese per year—equivalent to roughly 11 liters of cow’s milk—and annual sales exceed 60,000 tonnes nationwide, representing the yearly output of nearly 95,000 cows. The trend is rising.

Quick answer: Who made the first home raclette grill?

• In 1975, RichesMonts, working with Tefal, developed the first domestic raclette device.

Raclette de Savoie: what IGP status protects

Among the many raclette styles, Raclette de Savoie holds an IGP (Indication Géographique Protégée) since 2017. This European quality mark safeguards both origin and know-how.

What the IGP entails:

• Production zone: throughout the Savoie and Haute‑Savoie (the “Pays de Savoie”).
• Milk origin: exclusively from local cows.
• Precise make and format: rigorous steps yielding wheels with specific dimensions, thickness, appearance, and weight.

Raclette de Savoie joins the region’s IGP/AOP family—alongside renowned cheeses such as Reblochon and Emmental—highlighting a terroir where cheese-making is both heritage and daily craft.

From grill to chalet table: how the tradition lives at Chalet Du Crey

At Chalet Du Crey, we serve the authentic raclette to scrape—the way it was meant to be enjoyed. Guests gather around the warming wheel and take turns scraping the luscious melt onto their plates.

What you’ll find at our table:

• The true “raclette à racler,”
• Served with salad, charcuterie, and potatoes for the classic Alpine balance.

More reasons raclette nights feel special here:

• Our restaurant blends Savoyard tradition with Mediterranean freshness, Belgian-inspired recipes, and a few Oriental touches—an inviting mix that keeps menus vibrant from starters to dessert.
• Desserts are homemade, crafted with fresh products for a sweet, satisfying finale.
• The bar celebrates Alpine botanicals: try a traditional génépi, or our light and fragrant Spritz savoyard, and we also serve Duvel for beer lovers.

Planning your stay? Our seasonal rhythm enhances the experience:

• We welcome guests from mid‑December to mid‑April (winter) and from 15 June to 1 October (summer). The restaurant and bar follow the same dates.
• Our All Inclusive ski stays (5 or 7 nights, with Sunday arrivals) include a Savoyard raclette evening starting from 5 April, plus a daily soup or sweet snack around 17:00.

Explore more:

• Discover our raclette story and offering: Raclette Savoyard au menu
• See how we cook and host: Le Restaurant du Chalet
• Compare room types and plans (including All Inclusive): Nos chambres

Practical ways to elevate your raclette night

You can keep it classic—or get creative while staying true to the scrape-and-share ritual.

Classic foundations that never fail

• Use quality raclette cheese and heat it gently; let the surface bubble and blister lightly before scraping.
• Keep accompaniments simple and balanced: charcuterie, boiled potatoes, green salad, and cornichons.
• Pre‑warm plates so the cheese stays silky.

Inspired twists endorsed by mountain cooks

• Swap potatoes for beetroot, sweet potatoes, or red kuri squash (potimarron) to vary textures and sweetness.
• Trade cold cuts for a seafood board (shrimp, scallops) or a mixed meat platter if you feel adventurous.
• Add seasonal vegetables (blanched broccoli, mushrooms, or endives) to lift richness with freshness and crunch.

Hosting tips for effortless flow

1. Set the station: arrange cheese and condiments within arm’s reach; place heat safely at the center.
2. Serve in waves: melt, scrape, top—repeat in small rounds so every portion is hot and glossy.
3. Pair intentionally: offer crisp whites, mountain herbal liqueurs like génépi, or a clean lager. Keep plenty of water on the table.
4. Finish light: a homemade dessert with fruit or citrus notes is the perfect counterpoint.

Frequently asked questions (for quick answers)

Who invented the home raclette grill?

In 1975, RichesMonts, working with Tefal, developed the first domestic raclette device.

What does “raclette” mean?

It comes from “racler,” to scrape, describing how melted cheese is scraped from the wheel onto the plate.

What is Raclette de Savoie IGP?

It’s a protected geographical indication (since 2017) ensuring production in the Pays de Savoie from local cow’s milk, following rigorous steps for wheel size, thickness, appearance, and weight.

What does Chalet Du Crey serve for raclette?

The authentic raclette to scrape, served with salad, charcuterie, and potatoes.

Is there a raclette night included in All Inclusive stays?

Yes. Our All Inclusive ski package that starts on 5 April includes a Savoyard raclette evening.

Why the 1975 home raclette grill still shapes our evenings

The 1975 invention didn’t just miniaturize a restaurant appliance; it preserved a social ritual. Scraping from a melting wheel is tactile, generous, and participative—exactly why raclette continues to anchor winter gatherings at home and at the chalet. From the etymology of “racler” to the IGP that protects Savoie’s identity, raclette is history you can taste—made easy and convivial thanks to that home grill breakthrough.

Conclusion: come scrape, savor, and stay

Experience the tradition where it belongs—in the Alps. Join us at Chalet Du Crey for the authentic raclette to scrape, homemade desserts, and a bar that toasts the mountains. Ready to plan your evening?

• Explore our menus and atmosphere: Le Restaurant du Chalet
• Compare room categories and meal plans (including All Inclusive): Nos chambres
• Dive deeper into our raclette offering: Raclette Savoyard au menu

Book your Alpine escape and raclette night today—your table is waiting in Valmorel.