Raclette Fanatics.
Comptoir Alpin, since 2005.

Raclette, Savoyard fondue, and grilled dishes served on stone tables: the spirit of the Alps in the heart of cities, in Paris and Belgium.

lesfondusdelaraclette.fr

About

Born in Paris in 2005.
A thought for the world.

Founded in Paris in 2005, Les Fondus de la Raclette embodies the authenticity and warmth of the Alps, while bringing a modern twist to the raclette experience right in the heart of the city.

In a warm and inviting setting, each table becomes a place for sharing: guests can enjoy raclette, dip into fondue, or grill right at their table. The menu, featuring cheeses and cold cuts from partner producers, is regularly updated with new recipes.

The brand is now part of Yoomy Food Group, a well-structured and growing restaurant group that specializes in developing food brands. Its goal is to become the leading name in Alpine cuisine in major cities across Europe and around the world.

2005Top spot in Paris

5restaurants in Paris and Belgium

10 000+Google Reviews · 4.5/5

40 000+Instagram and TikTok followers

Key Points

2005First location: Boulevard Raspail (Montparnasse, 14th arrondissement, Paris)
2011Second restaurant, Avenue Parmentier (11th arrondissement, Paris)
2017First franchise in Belgium
2025Opening of Opéra (9th arrondissement, Paris)
TomorrowLondon, Amsterdam, Munich, Milan, Turin, Rome, Barcelona, Madrid, New York, Montreal, Seoul, Tokyo…

Awards

TripAdvisor Travelers’ Choice for the past 10 years, and Travelers’ Choice 2026 in Parmentier and Montparnasse.

Clientele

Parisians and travelers from around the world: Italians, Spaniards, Germans, Americans… We welcome you in French, English, and Italian.

Profile

The Essentials.

Name: Les Fondus de la Raclette
Creation: 2005, Boulevard Raspail (14th arrondissement, Paris)
Group: Yoomy Food Group, a restaurant group specializing in food brand development
Concept: Alpine cuisine restaurant: stone tables with a built-in grill, raclette, Savoyard fondue and grilled meats to share
Specialties: Around ten raclettes (plain, smoked, wild garlic, pepper and truffle Raclette de Savoie PGI, Morbier PDO…), Savoyard, blue cheese, Swiss and Champagne fondues, grilled meats cooked at the table
Groups: Up to 100 people at Opéra, 60 at Parmentier, 50 at Montparnasse