With a convivial fondue or raclette meal you are making the right choice.
Here you will find a great selection of Fondue and raclette devices.

Fondue

Enjoy fine food at the table - you can do this with classic meat fondue with broth or liquid fat as well as with cheese fondue and sweet chocolate fondue for dessert.

Our tip: a sophisticated Cheese fondue.

Ingredients for 4 people:

300g Gruyère, 300g Emmental, 3 tablespoons of kirsch, 0.3 l white wine, a pressed garlic clove, salt, pepper, nutmeg, paprika as desired.

Rub the fondue pot with the garlic clove. Grate the cheese and mix. Add the white wine and warm it over a low heat. Add the cheese to the pot in portions, stirring constantly. If the cheese seems too runny, you can thicken the sauce with cornstarch. Finally, add the kirsch (you can also use the kirsch for the cornstarch and add it together). The cheese sauce should be stirred constantly so that nothing burns.

We serve the fondue with 1 - 2 baguettes cut into small cubes, shrimps fried in garlic and herbs (you can also add this pan juice to the cheese sauce), small cherry tomatoes, sliced ​​brown mushrooms, grapes, pineapple and olives.

The cheeses can be partially replaced with Vacherin, Appenzeller or Comté as desired.

We recommend a dry white wine as a drink.

Raclette

Our tips for a sophisticated Raclette:

Fat-free sizzling on the hot stone:
Just sprinkle some sea salt on it and enjoy a great steak from the hot stone. Marinated meat can also be cooked wonderfully on the hot stone.

Into the pans:
Just try fresh fruit, such as pears, pineapple and mango, or variations of seafood marinated in garlic oil. Small quail eggs with chili threads also look great in the pans. Pear with radicchio and gorgonzola is a real explosion of flavor. Fish with a cranberry port wine sauce could also delight your guests.

Pizza raclette
is a great, unusual idea (especially popular with younger guests). Prepare pizza dough and Italian tomato sauce. Divide the dough into small balls, which everyone can then press into their pans. These can be topped as you like and to your heart's content.

And with that a great dip made from a mashed avocado, a pressed garlic clove, 2 finely chopped cherry tomatoes, 1 tablespoon of yogurt (preferably 10%). Season with salt and pepper and start dipping.

Champagne and cheese taste wonderful together. A nice port wine also goes well.

We also offer you a great selection of serving and thermal bowls that will add a wonderful touch to your festive table and are also practical.

No matter what you decide - whether fondue or raclette: we wish you bon appétit.