Boards Around the World French Brasserie Board
Around the World
French Brasserie Board
The board you'd get at a Paris brasserie: a ripe brie, a wedge of Comté, pâté with mustard and cornichons, and plenty of baguette.
- Serves
- 8–12
- Board
- 18–22″ board
- Prep
- 25–30 min
- Cost
- $60–$95
- Level
- Beginner–Mid
Open this board in the Board Builder Get amounts for your own guest count, free.
What's on the board
Meat
- Saucisson sec
- Jambon de Paris (cooked ham)
- Pâté de campagne
Condiments
- Whole-grain Dijon mustard
- Cornichons
- Fig jam
- Honey
- Softened butter
Fruit & nuts
Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.
Why it works
French bistro boards lean on sharp, sour condiments to cut through rich food. Cornichons and grainy Dijon sit right next to the pâté and saucisson, and their acidity makes the fat taste lighter.
The four cheeses are one of each French style: soft-ripened brie, nutty mountain Comté, salty Roquefort and fresh, tangy goat cheese. Fig jam and honey go by the Roquefort, walnuts by the Comté, and soft butter goes on the baguette with the ham, the way a jambon-beurre is eaten in France.
Timeline
- T–45 minTake the Comté out of the fridge.
- T–30 minTake out the brie and Roquefort; let the butter soften.
- T–20 minTake out the meats, pâté and goat cheese; slice the baguette.
- T–10 minPlace the cheeses and pâté; fill the mustard, cornichon and jam bowls.
- T–0Add the bread, grapes and walnuts; tuck in the thyme.
The seven-step placement plan (what goes where, and why) is in the book.
Questions
What goes on a French charcuterie board?
A soft cheese like brie, a mountain cheese like Comté, a blue, a goat cheese, saucisson sec, ham, pâté, cornichons, Dijon mustard and plenty of baguette.
What wine goes with it?
A Beaujolais or a light Pinot Noir suits almost everything here. Add a sweet Sauternes if you want the classic partner for Roquefort.
Is this board OK for pregnant guests?
Skip the refrigerated pâté and the Roquefort, which is made from raw sheep's milk. The CDC suggests shelf-stable pâté and pasteurized cheeses instead.
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Want more ideas? Read Brie on a Charcuterie Board.
Free printable
Get the Charcuterie Cheat Sheet
How much to buy for any guest count, the build order, fridge timing and pairing rules on two printable pages. Plus the Lab Report: one pairing that works and why, and new printables the day they land.