It’s the ultimate board game — follow these 4 steps for the win!

1. Start with the board. 

The French prefer antique wooden breadboards or cutting boards. Marble? Too trendy (and too fussy). Wood boards are easier to use, easier to wash, and you don’t have to worry about scratching them with a knife. We always use antique breadboards or cutting boards.

2. Pick the cheeses. 

Go for four types: 

• Tangy chèvre
• Buttery brie
• Fruity comté
• Pungent blue

It’s perfectly fine to add a Parmesan or manchego if that’s what you like, and Laurent does… so we add those also. Just be sure to use four different kinds and let them come to room temp before serving.

3. Choose your meats. 

A truly French board should include:

• Saucisson (dry, thick cured French sausage) — sliced 1/16 inch
• Pâté (smooth and spreadable, or firm and sliceable)
• Jambon (cured ham)
• Rillettes (chunky potted meat spread — and no, not the Hormel brand!)

Laurent often adds prosciutto, coppa, and salami, and says it’s perfectly fine to include non-French favorites too — just make sure meats are presliced before serving and the thinner the better — except for saucisson.

4. Bread is essential.

A crusty French baguette is non-negotiable. Slice it before serving. Add sourdough, banana bread, or artisan crackers if you like. Laurent doesn’t like crackers, but I do. So we use artisan crackers — even though they’re not considered French.

5. Fill in with sweet + savory + salty + spicy.

Use as many seasonal and local products on your board as you can.

• Summer: tomatoes, melons, figs, cucumbers
• Fall: eggplant, artichokes, radishes, pumpkins

Balance the creaminess of the cheese with briny cornichons and olives. Toss in salty nuts for some crunch  (popcorn works too, even if not très français). And don’t forget sweets — honey, jams, dried fruits, and macarons provide a sweetness that balances out the saltiness of the meats. Who doesn’t love an excuse to serve macarons

And of course, the wine! A charcuterie board is not complete without the wine pairings. Choose bottles that complement the flavors of the meats and cheeses without overpowering them:

• Brie + Chardonnay + Sopressata = winning trifecta
• Saucisson + Pinot Noir = perfection
• Prosciutto + Riesling or Moscato = heavenly
• Smoked salmon, shrimp or lobster  + Merlot or Pinot Grigio = balance of sea and vine

Voilà! Your French charcuterie board is ready to impress — rustic, refined, and irresistibly délicieux.