Brasserie Beck
Brasserie Beck, by Belgian-blooded chef Robert Wiedmaier, is getting’ cheesy with it this spring through a new complimentary offering of Raclette cheese.
This European favorite will be melted and scraped onto patrons’ plates free of charge each night from 5-6PM and 9-10PM in the bar area of this hip Washington, DC establishment.
For Wiedmaier, whose Franco-Belgian heritage and German birthplace define his unique culinary style, Raclette is a personal favorite. Dating back to the 13th century, it was commonly enjoyed by cow herders in the mountains of Switzerland and Savoy who would pack it on alpine treks and enjoy it around the campfire—melted to perfection from the flames and scraped atop rustic bread.
In the same vein of this delicious tradition, Wiedmaier’s chef de cuisine, Dean Dupuis, will be using an authentic Raclette melter and shaving pieces of this delectable fromage onto guests’ plates to enjoy with traditional accoutrements of Boiled Pee Wee Potatoes and briny Gherkin Pickles. Just as it was consumed centuries ago in quaint mountain cantons, this humble snack is best enjoyed with crisp white wines such as Riesling or Pinot Gris – all of which are offered at the special price of $4 during Happy Hour.