Kathmandu, July 27 -- The raclette arrives still bubbling.

At each table, diners slide slices of cheese beneath small raclette grills, watching them bubble and soften before pouring the melted cheese over boiled potatoes, vegetables and cured meat. Nearby, Hari Gurung stands behind the griddle preparing another order of buckwheat galettes, folding the savoury crepes around mushrooms, eggs and locally made cheese.

Ten years ago, few people in Pokhara had heard of either dish. Today, they have become signature offerings at the French Creperie.

It is an unlikely scene in a lakeside city better known for dal bhat, momo, and trekking cafes, but it reflects the idea that has shaped Gurung's life: what he learned abroad could flourish at home...