• Selection of New Year's Eve meats for raclette, fondue & quick frying
• Ready-to-serve cuts: cubes, strips, thin slices
• Seafood for raclette & plancha: prawns, scallops
• Ideal for hosts who plan rather than improvise.
• Refrigerated shipping with clear instructions for holidays

For a more festive occasion, opt for seared steaks as the main dish, complemented by seafood cooked on a plancha. This works even in small kitchens and still brings the feeling of a special meal to the plate – without hours of cooking.

Quantities & Planning: For raclette or fondue, professionals recommend about 200–250 g of meat per person, and for very large gatherings, even more. If you combine meat with seafood and side dishes, 180–220 g is often sufficient. Add 80–120 g of shrimp or scallops per person as a supplement. This ensures enough variety without leaving too much food on the table.

Timing & Storage: After delivery, store meat and seafood at 0–4 °C. Raclette and fondue cuts can be portioned the day before and refrigerated, covered. Seafood should remain in its original packaging if possible and only be prepared shortly before cooking. This way, everything retains its texture, juiciness, and flavor.

Delivery & Security: Transparency is especially important during holidays. Fleischer & Koch ships chilled and provides clear information about order and delivery windows around New Year's Eve. Plan ahead, choose your preferred delivery date, and accept the delivery in person – then nothing will stand in the way of a relaxing evening.

Your questions about the New Year Collection and our answers

How much meat per person do I need for fondue or raclette?

The right amount is the most important factor for a relaxed New Year's Eve. For classic raclette or fondue gatherings, we recommend 200–250 grams of meat per person. This range covers different eating habits: In very convivial groups with many side dishes, 200 grams is often sufficient, while for meat-heavy menus or hungry guests, 250 grams is realistic.

If you combine meat with seafood, such as shrimp or scallops, you can easily reduce the amount of meat. In practice, 180–220 grams of meat plus 80–120 grams of seafood per person has proven to be a good ratio. It's important to focus on variety: several cuts in smaller quantities appear more generous than a single piece in a large portion.

Also, plan in a little extra if you have guests who arrive later or stay longer. Leftover, uncooked meat keeps well in the refrigerator for another day or two and can be used later. Planning too tightly, on the other hand, creates unnecessary stress – and that's exactly what you want to avoid on New Year's Eve.

Which cuts of meat are suitable for fondue bourguignonne and which for fondue chinoise?

Not all fondue is created equal – and the cut of the meat makes all the difference. For Bourguignonne in hot oil, you need evenly cut cubes. They shouldn't be too small, so they stay juicy, nor too large, so they cook too quickly. High-quality, tender cuts ensure that the meat develops a beautiful color on the outside and doesn't dry out on the inside.

For Chinoise, however, thinness is paramount. Paper-thin slices or loosely rolled pieces cook in the broth in just a few seconds. Here, it's less about roasted aromas and more about texture and natural flavor. A clean, even cut is crucial to ensure all pieces cook through simultaneously.

Pre-cut pieces save time and hassle, especially on holidays. You don't have to trim anything yourself, you have less waste, and you can be sure that every piece will work exactly as planned at the table.

Which seafood dishes are suitable for raclette or plancha and how can they be cooked successfully?

Prawns and scallops are particularly well-suited for raclette and plancha cooking. Both have short cooking times and are easy to portion. Prawns should be patted dry and briefly seared over high heat – usually one to two minutes per side is sufficient. This keeps them moist and prevents them from becoming tough.

Scallops also need high heat and very little time. A quick sear creates a delicate crust while the inside remains tender. It's important not to overcook them and to only take them out of the refrigerator shortly before cooking.

Always store seafood at 0–4 °C and prepare it just before serving. This way you retain freshness, texture and flavor – and can offer your guests the best quality even late in the evening.