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Le Chaudron recipe
Planche mixte charcuterie fromage
Charcuterie and cheese board
⏱ 20 minServes 8Easy450 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
150 g (5 oz)prosciutto di Parma
150 g (5 oz)dry sausage (saucisson)
150 g (5 oz)aged Comté
150 g (5 oz)Camembert
150 g (5 oz)aged Mimolette
100 g (3½ oz)sweet pickles
100 g (3½ oz)mixed olives
100 g (3½ oz)shelled walnuts
1sliced baguette
- 150 g (5 oz) prosciutto di Parma
- 150 g (5 oz) dry sausage (saucisson)
- 150 g (5 oz) aged Comté
- 150 g (5 oz) Camembert
- 150 g (5 oz) aged Mimolette
- 100 g (3½ oz) sweet pickles
- 100 g (3½ oz) mixed olives
- 100 g (3½ oz) shelled walnuts
- 1 sliced baguette
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. 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 meats and cheeses out of the fridge 1 hour ahead.
- Slice the saucisson and cut the Comté into thick sticks.
- Cube the Mimolette and cut the Camembert into wedges.
- Fan the Parma ham in one corner of the board.
- Arrange the cheeses and meats in separate groups.
- Put the pickles, olives and walnuts in small bowls among them.
- Serve with sliced baguette in a basket.
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