Recipe n°11

Raclette tacos with lamb's lettuce, pineapple, caviar and sorrel.


  • 150 g Raclette 
  • 100 g lamb’s lettuce
  • 200 g peeled and cored pineapple
  • 50 g caviar
  • 20 sorrel leaves
  • Extra virgin olive oil
  • Salt
  • Pepper



  • Tacos: grate the cheese and heat a non-stick pan over medium heat. Place the cake ring on it, and distribute a thin layer of Raclette inside. Wait about 1 minute, and as soon as you can, turn the cheese, then continue to cook for a very short time. Remove the disc and leave it to cool wrapped around the handle of a wooden spoon to create a cheese tacos. In a few seconds it will become solid but very fragile. Continue until you have the required number of tacos.
  • Salad: wash and trim the lamb's lettuce. Peel and dice the pineapple. Mix the lamb's lettuce with the salt and oil in a bowl and add the pineapple.

Gently stuff the tacos with the salad you have prepared, taking care not to break them. Garnish with the caviar and a few sorrel leaves.

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