✦ Featured
Le Chaudron recipe
Planche charcuterie française
French charcuterie board
⏱ 15 minServes 6Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)dry sausage, sliced
150 g (5 oz)thinly sliced Bayonne ham
150 g (5 oz)sliced chorizo
100 g (3½ oz)sliced coppa- 100 g (3½ oz)rosette de Lyon dry sausage
150 g (5 oz)sweet pickles
100 g (3½ oz)mixed olives
1sliced baguette
1 tspDijon mustard
- 200 g (7 oz) dry sausage, sliced
- 150 g (5 oz) thinly sliced Bayonne ham
- 150 g (5 oz) sliced chorizo
- 100 g (3½ oz) sliced coppa
- 100 g (3½ oz) rosette de Lyon dry sausage
- 150 g (5 oz) sweet pickles
- 100 g (3½ oz) mixed olives
- 1 sliced baguette
- 1 tsp Dijon mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take all the cured meats out of the fridge 30 minutes before serving.
- Set out the board and put the pickles and olives in small bowls.
- Slice the saucisson thinly and the chorizo on the diagonal.
- Fan the Bayonne ham in one corner of the board.
- Arrange the coppa and rosette in several small piles.
- Place the bowls of pickles and olives among the meats.
- Serve with the sliced baguette in a basket and a small pot of Dijon mustard.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.