18 French Charcuterie Board Ideas

A French charcuterie board is built from a short list of French classics: saucisson sec (dry French salami), a thin-sliced dry-cured ham, a pâté or pork rillettes, one to three French cheeses like brie, Comté or Roquefort, a sliced baguette, cornichons and a pot of Dijon mustard. Add grapes, pears or figs and a few walnuts, and the board tastes like an evening in France with almost no work.

Below are 18 French charcuterie board ideas: classic boards and a French charcuterie platter for a crowd, boards by region (Normandy, Burgundy, Provence, the Jura mountains, the Basque Country and the Loire Valley), a French apéro board, a Paris bistro pâté board, a picnic board, and a French cheese board and cheese course. Every board uses foods you can find in a US grocery store, and lists exactly what is on it, with amounts and how many it serves.

Classic French charcuterie board ideas

1. Classic French Charcuterie Board

Saucisson sec, Bayonne-style ham and pork rillettes with Morbier, a triple crème, cornichons, Dijon and baguette: the meats and cheeses of a classic French charcuterie board. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 5 oz saucisson sec (dry French salami), sliced into thin rounds (about 20 slices)
• 3 oz thin-sliced dry-cured ham, such as jambon de Bayonne (about 6 slices)
• 1 tub or jar (about 7 oz) pork rillettes, spooned into a small bowl
• 7 oz Morbier (a wedge), with 5 slices cut
• 7 oz triple crème cheese (a small round), left whole
• 16 cornichons
• 1/4 cup Dijon mustard, in a small bowl
• 1/2 baguette, sliced (about 12 slices)
• 12 oz red grapes

How to make it

1. Set the triple crème, the Morbier wedge and the rillettes and Dijon bowls on the board, spread apart.
2. Lean the Morbier slices against the wedge so the thin dark line through the middle shows.
3. Lay the saucisson flat in short overlapping runs, and lay the ham flat in short overlapping runs beside it.
4. Pile the baguette slices along one edge, then fill the gaps with the grapes and cornichons.

Where to get it

Saucisson sec, rillettes and thin-sliced dry-cured ham are near the specialty cheeses or at the deli counter. Jambon de Bayonne is not always in stock; prosciutto is an easy swap.

2. French Charcuterie Platter for a Crowd

Brie, Comté and goat cheese with saucisson, dry-cured ham, country pâté, whole-grain mustard and fig jam on one extra-large board for a party. Serves 12.

What's on the board

• 1 extra-large board, about 18 x 24 inches
• 1 brie round (8 oz), left whole
• 8 oz Comté (a wedge), with 10 slices cut
• 4 oz goat cheese (a log), left whole
• 1 saucisson sec (about 7 oz), sliced into thin rounds (about 24 slices)
• 5 oz thin-sliced dry-cured ham (about 10 slices)
• 7 oz country pâté (pâté de campagne), cut into 4 thick slices
• 14 cornichons
• 1/2 cup whole-grain mustard, in a small bowl
• 1/2 cup fig jam, in a small bowl
• 2 lb red grapes
• 1 lb green grapes
• 3 oz walnut halves
• 1 1/2 baguettes, sliced (about 36 slices)

How to make it

1. Set the brie round, the goat cheese log, the Comté wedge and the two bowls on the board, spread apart.
2. Lean the Comté slices against the wedge and fan the pâté slices in a short row near the mustard.
3. Lay the saucisson flat in short overlapping runs in a few spots, and lay the ham flat in short overlapping runs between them.
4. Fill in with the grapes, walnuts and cornichons, and pile the baguette slices along both long edges.
5. For a long party, set out half the food and keep the rest covered in the fridge to refill the board, since meat and cheese shouldn't sit out more than 2 hours (USDA FSIS).

Where to get it

Country pâté is sold in small slabs at the deli counter or near the specialty cheeses.

3. Small French Charcuterie Board for Two

A whole brie, saucisson, dry-cured ham, a sliced pear and two little bowls of mustard and fig jam on a round board: a French date night or apéro for two. Serves 2.

What's on the board

• 1 round board, about 12 inches across
• 8 oz brie (a small round), left whole
• 3 oz saucisson sec, sliced into thin rounds (about 12 slices)
• 2 oz thin-sliced dry-cured ham (about 4 slices)
• 1 pear, cut into 8 slices and tossed with 1/2 tsp lemon juice
• 6 oz green grapes
• 6 cornichons
• 2 tbsp whole-grain mustard, in a small bowl
• 2 tbsp fig jam, in a small bowl
• 1/2 baguette, sliced (about 12 slices)

How to make it

1. Set the brie and the two small bowls on the board.
2. Lay the saucisson flat in short overlapping runs, and lay the ham flat in short overlapping runs beside it.
3. Slice the pear, toss it with the lemon juice and fan it in a short row next to the brie.
4. Fill in with the grapes, cornichons and baguette slices.

4. Saucisson and Butter Board

Two saucissons sliced two ways with salted butter, radishes, cornichons and baguette. Saucisson on buttered bread and radishes dipped in butter and salt are both classic French snacks. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 2 saucisson sec (about 7 oz each): one sliced into thin rounds (about 26), one cut into thick diagonal slices (about 12)
• 4 oz salted butter, in a small dish
• 1 tsp flaky sea salt, in a small dish
• 9 radishes, trimmed and halved (18 halves)
• 7 cornichons
• 12 oz red grapes
• 1/2 baguette, sliced (about 12 slices)

How to make it

1. Slice one saucisson into thin rounds and cut the other into thick diagonal slices, so the board has two textures.
2. Set the butter dish and the salt dish on the board.
3. Lay the thin rounds flat in short overlapping runs and set the thick slices in a neat overlapping row beside them.
4. Trim and halve the radishes and pile them by the butter, so guests can swipe a radish through the butter and dip it in the salt.
5. Fill in with the cornichons, grapes and baguette slices.

5. Jambon-Beurre Board

The Paris ham and butter sandwich turned into a board: split baguette pieces, salted butter and thin cooked ham, with Emmental, cornichons and Dijon so everyone builds their own. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 1/2 baguettes, cut into 9 pieces about 4 inches long and split lengthwise
• 6 oz salted butter, in 2 small dishes
• 12 oz thin-sliced cooked ham (about 18 slices)
• 6 oz sliced Emmental or Swiss cheese (about 9 slices)
• 13 cornichons
• 1/4 cup Dijon mustard, in a small bowl
• 1 lb green grapes

How to make it

1. Cut the baguettes into 9 pieces, about 4 inches long, and split each piece lengthwise, leaving one long side attached.
2. Set the two butter dishes and the Dijon bowl on the board.
3. Lay the ham flat in short overlapping runs down the middle and shingle the Emmental slices beside it.
4. Pile the split baguette pieces at both ends and fill the gaps with the grapes and cornichons.
5. Guests spread butter inside a piece of baguette and fill it with ham, plus cheese and a cornichon if they like.

Where to get it

Look for thin-sliced cooked ham at the deli counter (in France it is called jambon de Paris); Emmental is near the specialty cheeses, and Swiss works the same way.

French charcuterie boards by region

6. Normandy Camembert and Apple Board

A whole Camembert with red and green apples, apple butter, salted butter, saucisson and ham, for the region known for Camembert, apples and butter. Pour sparkling apple juice on the side. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz Camembert (a round), left whole
• 4 oz saucisson sec, sliced into thin rounds (about 16 slices)
• 2 oz thin-sliced dry-cured ham (about 4 slices)
• 2 apples (1 red, 1 green), each cut into 8 slices and tossed with 1 tsp lemon juice
• 1/3 cup apple butter, in a small bowl
• 4 oz salted butter, in a small dish
• 2 oz walnut halves
• 12 oz red grapes
• 1/2 baguette, sliced (about 10 slices)
• 20 thin crackers

How to make it

1. Set the Camembert, the apple butter bowl and the butter dish on the board.
2. Slice the apples, toss them with the lemon juice and fan them in two rows, alternating red and green.
3. Lay the saucisson flat in short overlapping runs, and lay the ham flat in short overlapping runs.
4. Fill in with the grapes, walnuts, baguette slices and crackers.

In season: Apples are at their best from late summer through fall, but they are sold year-round.

7. Burgundy Dijon Mustard Board

Three mustards for Dijon, the Burgundy city Dijon mustard is named for, with Époisses (a soft, orange-rind Burgundy cheese), cooked ham, saucisson, cornichons and red grapes. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 Époisses (about 9 oz, in its round box), or a 7 oz triple crème
• 1/2 cup Dijon mustard, in 2 small bowls
• 1/4 cup whole-grain mustard, in a small bowl
• 1/4 cup honey Dijon mustard, in a small bowl
• 4 oz thin-sliced cooked ham (about 6 slices)
• 4 oz saucisson sec, sliced into thin rounds (about 16 slices)
• 16 cornichons
• 1 lb red grapes
• 1 baguette, sliced (about 20 slices)

How to make it

1. Set the Époisses on the board in its box with the lid off and a small spoon, since it is very soft.
2. Set the four mustard bowls (two of them Dijon) close together so guests can taste the three mustards side by side.
3. Lay the ham flat in short overlapping runs, and lay the saucisson flat in short overlapping runs beside it.
4. Fill in with the grapes and cornichons, and pile the baguette slices along one edge.

Where to get it

Époisses is with the specialty cheeses at some stores, but stock varies and it has a strong smell; a triple crème is a milder swap.

8. Provence Board with Goat Cheese and Niçoise Olives

Goat cheese rolled in herbes de Provence, Niçoise olives and black olive tapenade with dry-cured ham, saucisson, figs, apricots and cherry tomatoes, the flavors of the south of France. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 2 goat cheese logs (4 oz each): one left plain, one rolled in 1 tsp dried herbes de Provence
• 4 oz thin-sliced dry-cured ham (about 8 slices)
• 4 oz saucisson sec, sliced into thin rounds (about 16 slices)
• 1 jar (about 3 1/2 oz) black olive tapenade, spooned into a small bowl
• 28 Niçoise olives
• 14 cherry tomatoes
• 7 dried figs, halved (14 halves)
• 8 dried apricots
• 2 oz roasted almonds
• 1/2 baguette, sliced (about 14 slices)

How to make it

1. Roll one goat cheese log in the herbes de Provence, pressing gently so the herbs stick, and leave the other plain.
2. Set both logs and the tapenade bowl on the board.
3. Lay the ham flat in short overlapping runs, and lay the saucisson flat in short overlapping runs.
4. Fill in with the olives, cherry tomatoes, figs, apricots, almonds and baguette slices.

Where to get it

Niçoise olives (small, dark and usually not pitted) and tapenade are at the olive bar or in jars near the specialty cheeses, so set out a small dish for the pits. Herbes de Provence is in the spice aisle.

9. Jura Mountain Board with Comté and Morbier

Comté and Morbier, two famous cheeses from the Jura mountains of eastern France, with saucisson, ham, a sliced pear, walnuts and grainy mustard. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz Comté (a wedge), with 7 slices cut
• 7 oz Morbier (a wedge), with 4 slices cut
• 3 oz saucisson sec, sliced into thin rounds (about 12 slices)
• 3 oz thin-sliced dry-cured ham (about 6 slices)
• 1 pear, cut into 10 slices and tossed with 1/2 tsp lemon juice
• 12 oz green grapes
• 2 oz walnut halves
• 6 cornichons
• 1/4 cup whole-grain mustard, in a small bowl
• 12 thin crackers

How to make it

1. Set the Comté and Morbier wedges at opposite ends of the board and lean their slices against them.
2. Set the mustard bowl down, then lay the saucisson and the ham flat in short overlapping runs between the cheeses.
3. Slice the pear, toss it with the lemon juice and fan the slices in a row beside the Comté.
4. Fill in with the grapes, walnuts, cornichons and crackers.

In season: Pears are at their best from late summer through winter.

10. Basque Board with Bayonne Ham and Sheep Cheese

Thin Bayonne-style ham and a firm sheep's milk cheese like Ossau-Iraty with black cherry jam, the classic Basque pairing, plus saucisson, green olives and almonds. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz Ossau-Iraty or another firm sheep's milk cheese (a wedge), with 7 thin slices cut
• 4 oz thin-sliced jambon de Bayonne or another dry-cured ham (about 8 slices)
• 5 oz saucisson sec, sliced into thin rounds (about 20 slices)
• 1/3 cup black cherry jam, in a small bowl
• 16 large green olives
• 2 oz roasted almonds
• 12 oz red grapes
• 1/2 baguette, sliced (about 12 slices)
• 12 thin crackers

How to make it

1. Lean the cheese slices in a row against the wedge and set the cherry jam bowl beside it.
2. Lay the ham flat in short overlapping runs, and lay the saucisson flat in short overlapping runs on the other side.
3. Pile the olives and almonds in the open spaces.
4. Tuck in the grapes and line the baguette slices and crackers along the edges.

Where to get it

Ossau-Iraty is with the specialty cheeses at some stores, but stock varies; Manchego, another firm sheep's milk cheese, is a close swap. Jambon de Bayonne is sold in thin-sliced packages near the specialty cheeses, also when in stock; prosciutto works too.

11. Loire Valley Goat Cheese and Rillettes Board

Three goat cheeses for the Loire Valley, famous for its goat cheese, with pork rillettes (a specialty of Tours), dry-cured ham, grapes, figs, walnuts and honey. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 2 goat cheese logs (4 oz each), left whole
• 4 oz ash-ripened goat cheese (a small round or pyramid), left whole
• 1 tub or jar (about 7 oz) pork rillettes, spooned into a small bowl
• 3 oz thin-sliced dry-cured ham (about 6 slices)
• 1 lb red grapes
• 9 dried figs, halved (18 halves)
• 2 oz walnut halves
• 1/4 cup honey, in 2 small bowls
• 1/2 baguette, sliced (about 15 slices)

How to make it

1. Set the three goat cheeses, the rillettes bowl and the two honey bowls on the board.
2. Lay the ham flat in short overlapping runs between the cheeses.
3. Tuck in the grape bunches and the fig halves.
4. Fill the gaps with walnuts and pile the baguette slices along one edge; rillettes are spread on bread like butter.

Where to get it

Ash-ripened goat cheese (with a thin gray layer under the rind) is with the specialty cheeses, but stock varies; a third plain log works. Rillettes come in small tubs or jars near the specialty cheeses or at the deli.

French apéro board and bistro boards

12. French Apéro Board

Apéro is the French drink-and-snack hour before dinner, and this board keeps everything to small bites: saucisson, cubes of ham and Comté, green olives, cherry tomatoes, almonds and small crackers. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 4 oz saucisson sec, sliced into thin rounds (about 16 slices)
• 6 oz cooked ham (one thick deli slice), cut into about 32 cubes
• 9 oz Comté (a wedge), cut into about 36 cubes
• 24 green Picholine olives
• 12 cherry tomatoes
• 2 oz roasted almonds
• 16 small round crackers
• 2 tbsp Dijon mustard, in a small bowl

How to make it

1. Cut the ham and Comté into bite-size cubes so nothing on the board needs a knife.
2. Set the Dijon bowl down for dipping the ham cubes.
3. Lay the saucisson flat in short overlapping runs and stack the ham and Comté cubes in tidy groups.
4. Fill the gaps with the olives, tomatoes, almonds and crackers.

Where to get it

Ask the deli counter for one thick slice of ham to cube. Picholine olives (small, green and crisp) are at the olive bar; any green olives work.

13. Paris Bistro Pâté Board

Two pâtés (a rustic country pâté and a smooth mousse) with Camembert, cornichons, pickled onions and two mustards, like the pâté plate at a Paris bistro. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 7 oz country pâté (pâté de campagne), cut into 6 slices
• 7 oz mousse pâté (a smooth, spreadable liver pâté), cut into 2 blocks
• 8 oz Camembert (a round), left whole
• 20 cornichons
• 20 pickled cocktail onions
• 1/4 cup Dijon mustard, in a small bowl
• 1/4 cup whole-grain mustard, in a small bowl
• 12 oz red grapes
• 1 baguette, sliced (about 16 slices)

How to make it

1. Keep both pâtés refrigerated until you set them out.
2. Cut the mousse pâté in half and set both blocks, the Camembert and the two mustard bowls on the board.
3. Fan the country pâté slices in a short row beside the mousse.
4. Fill in with the cornichons, onions and grapes, and pile the baguette slices along both long edges.

Where to get it

Country pâté and mousse pâté are sold in small slabs near the specialty cheeses or at the deli; pickled cocktail onions are in jars near the pickles.

14. French Picnic Board

A pique-nique board to carry to the park: a whole brie, saucisson, dry-cured ham, strawberries, cherry tomatoes, grapes, cornichons and a baguette. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz brie (a small round), left whole
• 4 oz saucisson sec, sliced into thin rounds (about 16 slices)
• 5 oz thin-sliced dry-cured ham (about 10 slices)
• 8 strawberries
• 10 cherry tomatoes
• 12 oz green grapes
• 12 cornichons
• 1/4 cup whole-grain mustard, in a small bowl
• 1/2 baguette, sliced (about 12 slices)

How to make it

1. Pack the meat, cheese and fruit in a cooler with ice packs and build the board when you get there.
2. Set the brie and the mustard bowl on the board.
3. Lay the saucisson and the ham flat in short overlapping runs beside the brie.
4. Fill in with the strawberries, tomatoes, grapes, cornichons and baguette slices.
5. Keep the board out no more than 2 hours, or 1 hour on a day above 90°F (USDA FSIS).

In season: Strawberries are at their best in late spring and summer, but they are sold year-round.

French cheese board and cheese course ideas

15. French Cheese Board

Five French cheeses set out from mild to strong (goat cheese, brie, Comté, Morbier and Roquefort) with grapes, pears, walnuts, fig jam and honey: a French cheese board with no meat. Serves 10.

What's on the board

• 1 large board, about 14 x 20 inches
• 4 oz goat cheese (a log), left whole
• 8 oz brie (a small round), left whole
• 8 oz Comté (a wedge), with 6 slices cut
• 7 oz Morbier (a wedge), with 4 slices cut
• 5 oz Roquefort (a wedge), left whole
• 1 lb red grapes
• 2 pears, each cut into 8 slices and tossed with 1 tsp lemon juice
• 3 oz walnut halves
• 1/4 cup fig jam, in a small bowl
• 1/4 cup honey, in a small bowl
• 1/2 baguette, sliced (about 12 slices)
• 14 thin crackers

How to make it

1. Set the cheeses down in a curve from mildest to strongest: goat cheese, brie, Comté, Morbier, then Roquefort.
2. Lean the Comté and Morbier slices against their wedges and give every cheese its own knife.
3. Set the fig jam near the goat cheese and the honey near the Roquefort, since honey is a classic match for blue cheese.
4. Fill in with the grapes, pear slices and walnuts, and line the baguette slices and crackers along the edges.

16. French Cheese Course for Four

In France the cheese course comes after the main dish and before dessert. Three cheeses (soft, firm and blue) with baguette, grapes, figs and walnuts are plenty for a dinner party of four. Serves 4.

What's on the board

• 1 board, about 10 x 14 inches
• 7 oz triple crème cheese (a small round), left whole
• 5 oz Comté (a wedge), with 6 slices cut
• 4 oz Roquefort (a wedge), left whole
• 1/2 baguette, sliced (about 12 slices)
• 8 oz green grapes
• 4 dried figs, halved (8 halves)
• 1 oz walnut halves

How to make it

1. Take the cheese out of the fridge about 30 minutes to an hour before serving so its flavor comes through, and count that time toward the 2-hour limit for leaving food out.
2. Set the cheeses down clockwise from mild to strong (triple crème, Comté, then Roquefort), each with its own knife.
3. Lean the Comté slices against the wedge.
4. Add the baguette slices, grapes, fig halves and walnuts around the cheeses, and bring the board out after the main course.

17. Roquefort, Pear and Walnut Board

Salty Roquefort with pears, walnuts and honey, a classic French match, plus a mild triple crème, dry-cured ham, figs and grapes for balance. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 5 oz Roquefort (a wedge), left whole
• 7 oz triple crème cheese (a small round), left whole
• 4 oz thin-sliced dry-cured ham (about 8 slices)
• 3 pears (red and green), each cut into 8 slices and tossed with 1 tbsp lemon juice
• 3 oz walnut halves
• 1/4 cup honey, in a small bowl
• 7 dried figs, halved (14 halves)
• 12 oz red grapes
• 1 baguette, sliced (about 24 slices)

How to make it

1. Set the Roquefort, the triple crème and the honey bowl on the board.
2. Slice the pears, toss them with the lemon juice and fan them in two long rows, mixing the colors.
3. Lay the ham flat in short overlapping runs beside the triple crème.
4. Fill in with the walnuts, fig halves, grapes and baguette slices.

In season: Pears are at their best from late summer through winter.

18. Mild French Cheese Board for Kids

Mild brie, Emmental cubes and rolled cooked ham with grapes, strawberries, apple slices, apricot jam and baguette: a French cheese board for kids and anyone who likes mild flavors. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz brie (a small round), left whole
• 8 oz Emmental or Swiss (a block), cubed (about 34 cubes)
• 6 oz thin-sliced cooked ham (about 9 slices), rolled
• 1 lb green grapes
• 8 strawberries
• 1 apple, cut into 8 slices and tossed with 1/2 tsp lemon juice
• 1/4 cup apricot jam, in a small bowl
• 1/2 baguette, sliced (about 15 slices)
• 16 small round crackers

How to make it

1. Set the brie and the apricot jam bowl on the board.
2. Roll each ham slice into a loose tube and line them up in a row.
3. Stack the Emmental cubes in two spots and fan the apple slices beside them.
4. Fill in with the grapes, strawberries, baguette slices and crackers. For young children, cut the grapes into quarters lengthwise.

How to make a French charcuterie board

1. Pick one or two French meats. Saucisson sec and a thin-sliced dry-cured ham cover most boards; add a pâté or pork rillettes for a bistro feel.
2. Choose two to four French cheeses. One soft (brie, Camembert or a triple crème), one firm (Comté or Morbier), and goat cheese or Roquefort for stronger flavor.
3. Add the French extras. Cornichons, Dijon or whole-grain mustard and a sliced baguette are the classic sides.
4. Fill in with fruit and nuts. Grapes, pears, figs and walnuts suit French cheeses and fill the gaps.
5. Keep it cold until you serve it. Keep pâté and rillettes refrigerated until you set them out. Take the cheese out of the fridge about 30 minutes to an hour before serving so its flavor comes through, and count that time toward the 2-hour limit for leaving food out.

Want help choosing cheeses? See our guide to the best cheese for a charcuterie board. Pouring wine with it? Try our wine and cheese board ideas.

French charcuterie board FAQ

What is on a French charcuterie board?

Charcuterie is the French word for cured and prepared meats, so a French charcuterie board starts with saucisson sec (dry French salami), a thin-sliced dry-cured ham such as jambon de Bayonne, and often a country pâté or pork rillettes. Most boards add one to three French cheeses, a sliced baguette, cornichons, Dijon or whole-grain mustard, and grapes, figs or walnuts.

What are the best French cheeses for a cheese board?

Pick different textures: a soft cheese like brie, Camembert or a triple crème, a firm, nutty cheese like Comté or Morbier, a fresh goat cheese, and a blue like Roquefort. Comté and Roquefort are made from raw milk, which US rules allow only in cheese aged at least 60 days. If a guest is pregnant, CDC advises avoiding any cheese made with raw milk, so check labels for "made with pasteurized milk."

What French meats go on a charcuterie board?

Saucisson sec, a dry-cured ham such as jambon de Bayonne (prosciutto is a good swap), thin-sliced cooked ham, country pâté (pâté de campagne), smooth mousse pâté and pork rillettes, which are spread on bread like butter. Keep pâté and rillettes refrigerated until you set them out. CDC advises pregnant women and others at higher risk of Listeria to avoid refrigerated pâté and meat spreads, unheated deli meats and dry sausages.

How do you serve a French cheese course?

In France the cheese course comes after the main dish and before dessert. Set out three to five cheeses from mild to strong, give each one its own knife, and serve them with baguette slices plus a little fruit or a few nuts. Take the cheese out of the fridge 30 to 60 minutes ahead so its flavor comes through, and keep it out no more than 2 hours in all.

What do you drink with a French charcuterie board?

A light French red such as Beaujolais or a dry rosé is an easy match for saucisson, ham and soft cheeses; pour it on the side, never on the board. For a no-alcohol option, serve sparkling water with lemon, sparkling apple juice or white grape juice.

What is a French apéro board?

Apéro, short for apéritif, is the drink-and-snack time before dinner in France. An apéro board keeps everything to small bites: sliced saucisson, cubes of cheese and ham, olives, cherry tomatoes, nuts and small crackers.

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