• Unquestionably, its heartbeat can be felt in the Fendant de Sierre, a wine that brings across in Véronique’s opinion the Valais spirit. She never hesitates to drink this wine along with another typical Valais specialty - the raclette - of which she got to know all the production secrets during her studies in food sciences. It is since that time, that she really knows how to scrape the cheese! “I was the only Valaisanne and I could not escape it!” she adds with a smile.


    Her secret for a true raclette:

    A good Alpine cheese (around 30 g per person), onions, pickled gherkins, potatoes and – why not – an valaisan plate consisting of died meats, dried bacon and raw ham as a starter.

Famille Rouvinez