What Do You Need for Gourmet? Our Master Butchers Break It Down

What do you need for a gourmet dinner? At its most basic: a tabletop gourmet grill, enough meat per person, a few good sauces and a little bit of planning. That’s really all there is to it. But, of course, the devil is in the details. How much meat do you need per person? How long should that slice stay on the grill? And how do you stop half of it from still being pink while the rest is already burnt? We’ve been enjoying gourmet dinners for generations, so we know the questions. Below, Master Butcher Bert-Jan Lantinga breaks it all down for you.

What do you really need for a great gourmet dinner?

Four things, no more. A gourmet grill with enough pans, a good variety of meat, at least two or three sauces and a few light side dishes. That’s it:

• A gourmet grill with at least one pan per person, although two is more comfortable
• A good variety of meat — we recommend our gourmet platters, which already come with a mix of steak strips, chicken breast, mini burgers and sausage, all put together for you
• At least two, preferably three sauces, such as herb butter and something with a little heat
• Baguette or a fresh salad, just to keep things light
• Butter or cooking oil that can handle high heat, otherwise your grill plate will burn before you know it

Our rule of thumb: the better you prepare beforehand, the less you have to get up once the gourmet dinner starts. And that’s exactly the whole point. Sit back. Cook your own food. No one sweating away in the kitchen. We’re big fans, as you can probably tell.

How much meat do you actually need per person?

Count on 250 to 300 grams of gourmet meat per person, divided between three to four different varieties. Have some big eaters at the table, or not planning many side dishes? Feel free to go up to around 350 grams. We’ve already taken care of exactly those quantities in our gourmet platters, so if you choose a platter, there’s no need to weigh or mix anything yourself.

How much meat do you need for 4 to 6 people?

Simply work from that 250 to 300 grams per person. For four people, that comes to around 1 to 1.2 kg in total. For six people, around 1.5 to 1.8 kg. Have a big eater at the table, or keeping the side dishes to a minimum? Feel free to round up. Better to have a little left over than someone staring at an empty plate.

For larger groups, we recommend combining our gourmet platters and gourmet dishes, which are available for 2 and 3 people. For four people, simply choose two 2-person platters. For five, combine one 2-person and one 3-person platter. And for six, go for two 3-person platters. That way, you can easily put together exactly what works for your group without having to figure out the quantities yourself.

How long should gourmet meat stay on the grill?

Most slices are ready within one and a half to two minutes per side, precisely because they’re cut so thin. Chicken breast needs a little more time: around three to four minutes, until it is completely white on the inside. Not sure? Simply cut one open to check. Better safe than sorry, especially when it comes to chicken.

Why does gourmet meat sometimes turn tough or dry?

Almost always because of one of three things: it’s been on the grill for too long, the grill wasn’t hot enough, or the meat was cut too thick. That’s exactly why we deliberately cut ours thinly — it already takes away half the trouble. One more thing to keep in mind: the more crowded the grill, the quicker it cools down. So don’t put too many slices on at once, tempting as it may be. Better to cook in two rounds than overcrowd the grill.

And the meat itself? It’s something we’re pretty proud of

Without any false modesty: our gourmet meat is hand-cut and triple trimmed by our Master Butchers, so it’s 100% grill-ready. No membranes, no unnecessary fat, no fuss. Within an hour, it is flash-frozen at -40°C and packed in four-layer vacuum film, keeping the flavour and texture intact until the moment it hits your grill. That’s simply how it should be, if you ask us.

But, of course, how meat is cut and stored only tells part of the story. Where it comes from matters just as much to us. Our meat comes from animals carrying the three-star Beter Leven quality mark or an equivalent certification, raised with plenty of space to roam and cared for throughout their lives. An animal that has had a good life simply tastes better on your plate. And that, combined with our craftsmanship, is something special.

Which sauces should you always have on the table?

A gourmet table without good sauce? That’s just not right. A good herb butter, something creamy with garlic and something with a bit of heat, such as a sambal or pepper sauce, are absolute essentials. We prefer to make our sauces ourselves, without any unnecessary fuss, using fresh herbs and good-quality butter. Can’t choose? Go for three flavours: one creamy, one fresh and one with some fire. That way, there’s something for everyone, and when it comes to gourmet dining, that’s already half the fun.

Preheating your gourmet grill: here’s how to do it properly

Turn it on at least ten minutes before you start, so the grill plate and pans are already properly hot when the first piece of meat goes on. A lukewarm grill is the number one reason meat starts to stew instead of fry, and nobody wants that. Add butter or oil to the pans only when you start cooking, not before. Otherwise, it will have burnt before anyone has even sat down.

Setting the table: a few practical tips

Simply place the gourmet grill in the middle of the table, so everyone can reach it without stretching. We prefer to serve the meat on attractive platters, so everyone can simply pick whatever they fancy at that moment. No fuss about dividing portions and no empty plate halfway through dinner. Give everyone their own set of cutlery and make sure the sauces are within easy reach.

Did you know a lazy Susan can work wonders here? Especially at a longer table, it saves you from hearing “Can you pass the sauce?” every five minutes.

Gourmet or fondue: what’s the difference?

With gourmet dining, you cook small pieces of meat on a hot grill plate. With fondue, you cook them in hot stock or oil. Gourmet is therefore a little quicker and tends to give the meat a more grilled flavour, while fondue is gentler and often a little juicier. We see both make their annual appearance during the festive season and, honestly, it mostly comes down to personal preference. Can’t choose? Sounds like a good excuse to make it two evenings.

And what about the kids?

Keep things mild for children: mini burgers, a classic sausage or chicken breast without spicy seasoning. Let them choose their own sauce; they often love that part of the evening. One thing to keep in mind: the grill plate stays hot for quite a while after cooking, so take extra care around little ones.

How much does a gourmet dinner cost?

Count on around €10 to €20 per person. We prefer to work with ready-made platters: there’s no need to weigh or mix anything yourself, and you know exactly what you’re getting. Our Gourmet Deluxe platter is available in different sizes, including options for 2 and 3 people.

Going all out with Wagyu or Black Angus mini burgers? Then the budget naturally goes up a little. But you’ll taste the difference, too.

How much time should you allow for a gourmet dinner?

Allow around one to one and a half hours at the table, not including preparation time. And that’s exactly what makes it so great: no elaborate multi-course dinner that takes up your entire evening, but a relaxed and sociable meal where everyone eats at their own pace. Easy, right?

Ready to order?

Don’t feel like figuring out quantities and varieties yourself? Take a look at our gourmet platters, put together by our Master Butchers and ready to cook.

Looking for more inspiration for the festive season? Take a look at our Christmas page for all our main courses, side dishes and festive bites.