Plant-Based French Bistro Board

What's on the board

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 food balances richness with sharp, sour bites, and that works just as well without dairy. Cornichons and Dijon sit next to the walnut pâté to cut through its richness, the same way they would with a pork pâté.

Thin radishes with chives are a French classic and add a peppery crunch. Apricot jam and dried figs go beside the cashew brie, where the sweetness pulls out the cheese's tang.

Timeline

1. T–20 minTake the cashew cheeses and walnut pâté out of the fridge.
2. T–15 minSlice the baguette and radishes; chop the chives.
3. T–10 minPlace the cheeses and pâté; fill the mustard, cornichon and jam bowls.
4. T–5 minAdd the bread, crackers and grapes.
5. T–0Scatter the walnuts, almonds and figs; top the radishes with chives.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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