Five Asheville restaurateurs answer four questions on the state of their industry.
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Five Asheville restaurateurs answer four questions on the state of their industry.
Creamy cheese melted over a hot granite slab, a selection of savory or sweet accompaniments, a glass of wine and good conversation: This is the essence of raclette, the centuries-old Swiss dining tradition introduced to Asheville in late November by Creperie Bouchon.