Preparing Cold Appetisers – Garde Manger – Polish Pottery Tableware

In the Garde Manger section of a kitchen, preparing cold appetisers is a central task – whether for a festive buffet, an elegant menu or a reception.
This subcategory includes Polish Pottery worktopscutting boardsutensil containers and organic waste bins – everything you need for clean, organised and aesthetically pleasing presentation.

Advantages of Polish Pottery in the cold kitchen:

  • Hygienic: The glazed surface is odour- and taste-neutral, easy to clean and does not provide a breeding ground for bacteria.

  • Durable: Ceramic worktops and boards are cut-resistant and long-lasting.

  • Organised: Organic waste containers save time, and utensil holders keep knives, spoons and tongs right at hand.


Shopping List for 10 People – Cheese Platter & Fruit

Cheese Platter:

  • Hard cheese (e.g., Comté, Parmesan): 500 g

  • Semi-hard cheese (e.g., Gouda, Tilsiter): 500 g

  • Soft cheese (e.g., Brie, Camembert): 400 g

  • Blue cheese (e.g., Roquefort, Gorgonzola): 250 g

  • Fresh cheese (e.g., goat’s cheese, herbed cream cheese): 250 g

  • Grapes: 500 g

  • Figs (fresh or dried): 200 g

  • Walnuts & almonds: 150 g

  • Baguette or crackers: 2–3 pieces / 400–500 g

Fruit Platter:

  • Pineapple: 1 piece

  • Melon (e.g., Cantaloupe, honeydew): 1 piece

  • Strawberries: 500 g

  • Grapes (red & white): 500 g

  • Kiwi: 5 pieces

  • Berry mix (raspberries, blueberries, blackberries): 300 g


Salad Quantity per Guest at a Cold Buffet

  • As a side dish: approx. 80–100 g per person

  • As a main component (e.g., mixed salad with toppings): approx. 150–200 g per person

This calculation ensures that you avoid both waste and shortages while planning the perfect amount of food.