WEST END: Blue Duck Tavern Lounge Re-Introduces Warm Raclette For The Winter Season

Park Hyatt Washington’s Executive Chef Franck Loquet and Blue Duck Tavern’s Chef de Cuisine Brad Deboy announced today that beginning January 22, an artisanal Vermont Raclette will be served in the Blue Duck Lounge.  Created and sourced by Blue Duck Tavern's Cheese Specialist Sophie Slesinger, it will be available starting at 6 p.m. every evening at the marble-top cheese display table.

Raclette is indigenous to parts of Switzerland and is a semi-firm cow’s milk cheese.  The dish was immensely popular when it debuted last year that Park Hyatt’s culinary team decided to offer it again this winter.  This year’s presentation includes three ounces of Raclette which is melted and served over smashed, roasted potatoes along with house-made bresaola, chorizo from New York State, cornichon, pickled onions and house-made mustard.  It is priced at $18 per serving and perfect for two people to share. Slesinger will be on hand to answer questions about the Raclette and other winter cheeses and charcuterie, which are sold by the ounce and served with house-made seasonal chutney and jams.

Then for the perfect wine pairing, Blue Duck Tavern’s General Manager Joseph Cerione has pre-selected Hermann J. Wiemer, “Semi-Dry,” Riesling, Finger Lakes New York 2013 to accompany the Raclette.  This featured wine is priced at $14 per glass and $55 per bottle. The wine’s subtle sweetness rounds out the salty-ripeness of the cheese and condiments, while its fresh acidity helps to cleanse the palate.