How to’s, Ideas and Tips for the Perfect Charcuterie Board

When I really think about it, I have been rocking the charcuterie board for a very long time! I am a 70’s baby and grew up eating cheese logs and sausage sticks served on a wood board from pop-up Hickory Farms stores during the holidays (Swiss Colony mail order too!) or Cracker Barrel (before they had restaurants everywhere!). Eating from these boards was a special event where people (even if it was just my immediate family) gathered to celebrate.

It wasn't until later, when I grew into my adult Francophile self and moved to Europe for work, that I truly began to appreciate this dynamic “dish.” I enjoyed many of these with my colleagues in Switzerland during Friday apéros, and Mr. Misadventures and I often enjoy a charcuterie board on the weekend, while camping, or even hiking!

While the charcuterie board has been around for quite a long time, it has become a staple in American restaurants in recent years, appearing on menus across the country. This classic sharing item works perfectly for groups of friends or couples dining out. It is also ideal for any dinner party, letting the host cater to multiple people with one simple starter.

But don’t mistake the simplicity of the charcuterie board for boring. The variety of combinations you can create makes this an exciting, appealing option for any night out or in!

So let us look at how to build a charcuterie board and what to put on one. We will start with what makes a good board and how to build one, then look at what goes on it, where it all began, and how the French do it best.

What makes a good charcuterie board?

A good charcuterie board has about three cured meats, three cheeses with different textures, something sweet, something salty or briny, and something crunchy, all in amounts your guests can actually finish. Add good bread, keep the flavors varied but balanced, and put quality first. Here is the simple formula.

1. Meats. Around three, in different styles, such as a dry salami, a silky ham, and a spreadable pâté.
2. Cheeses. A soft one, a firm one, and an aged or blue one so every bite tastes different.
3. Something sweet. Fresh or dried fruit, honey, or a spoonful of fig jam.
4. Something salty or briny. Olives, cornichons, pickles, and nuts.
5. Something to carry it all. Bread or sturdy crackers (though on a French board, it is always bread!).

How to make and build a charcuterie board?

Short on time? Here is the quick version. All of my tips follow below.

1. Choose your board and set out any small bowls first. Place the biggest items first, then the smaller ones.
2. Add the cheeses, spaced apart, with a knife for each.
3. Fold and fan the meats around the cheeses.
4. Fill the gaps with fruit, vegetables, pickles, and olives.
5. Tuck in nuts, dips, and something sweet like honey or jam.
6. Finish with fresh herbs, and serve the bread and crackers alongside.

Now for the details.

Choose a variety of meats and cheeses, bread, and condiments to build your own board. The idea is that the different components can be layered over one another in a pleasingly colorful pattern–a “beautiful mess,” as Julia Child once said. If it's good enough for Julia, it's good enough for me! I will say that there are very talented people out there doing custom charcuterie boards.

We do eat with the eyes, but I am not going to stress if it isn't perfect. The essential ingredient in charcuterie boards is good-quality products. Once you have that, the building is a snap.

With so many options for a charcuterie board, it can be hard to know where to start when designing the best board possible. So let us look at some charcuterie board ideas and consider best practices for building the perfect board. Start with the key ingredients that make a charcuterie board: cheese and meat.

Everything else is an accompaniment to these centerpieces, so the goal is to get them right first. Just because preparing a charcuterie board involves barely any cooking doesn’t mean you shouldn’t plan it like any meal.

So to start, list out the meats and cheeses you want on your board. Typically, have around three of each, then start thinking about the other items you’d like on the board. Choose from the various breads, fruits, veggies, dips, etc., and make sure you have variety without overloading the board.

When you build your board, start by layering the cheeses and meats, keeping them apart with gaps to place the other foods. Fold and shape them into different styles to make the board look attractive (people start eating with their eyes!), and make sure they don't get overshadowed by the accessories.

Make things like the fruits and veggies engaging; slice up your grapes, cut the apples, maybe display the veggies in a nice jar, or put the olives in a small bowl. If you have space, group the bread and crackers together, but since they take up a lot of space, don’t be afraid to put them on the side in a separate bowl or on a separate board.

Next, add the dips you are going to use, maybe a sprinkle of nuts across the board, and you’ll have a really enticing charcuterie board fit for any dinner party.

One final thought on your charcuterie board's visual appeal is color. Most cheeses and meats will look similar, so choose other items to complement them. For example, green grapes will add more than red ones; don’t be afraid to add edible herbs, and make any bowls you use bright and attractive.

How much charcuterie do you need per person?

One of the most common questions when planning a board is how much to buy. A good rule of thumb is about 2 to 3 ounces of meat and 2 to 3 ounces of cheese per person when the board is a starter or part of a bigger spread. If the board is the meal, plan on about 4 ounces of each per person. (One ounce is about 28 grams.) Add bread, fruit, nuts, and pickles on top of those amounts.

Guests	Board as a starter (each of meat and cheese)	Board as the meal (each of meat and cheese)	How many kinds of each
2	4 to 6 ounces	8 ounces	2 to 3
4	8 to 12 ounces	1 pound	3
8	1 to 1.5 pounds	2 pounds	3 to 4
12	1.5 to 2.25 pounds	3 pounds	4

These are guidelines, not rules. Add a little more if you have big eaters or hearty appetites, and a little less if there are lots of other dishes on the table.

How far ahead can you make a charcuterie board?

You can prep a day ahead. Wash and cut the fruit and vegetables, slice any hard cheeses, and keep everything wrapped in the fridge. You can assemble most of the board up to a day ahead if you cover it tightly and keep it cold. Add the crackers, bread, nuts, and any fruit that browns right before serving to keep them fresh and crisp.

Take the board out of the fridge 30 minutes to an hour before guests arrive so the cheeses and meats warm up and the flavors come through. Then keep an eye on the clock: the USDA says perishable food should not sit out for more than 2 hours, or just 1 hour when it is hotter than 90 degrees Fahrenheit, like at a summer picnic. Leftovers keep for about 3 to 4 days in the fridge if wrapped well, though soft cheeses and cut fruit are best enjoyed sooner.

Taking your board on a picnic? Keep it in a cooler until you arrive. I

Common charcuterie board mistakes to avoid

A few small things can make the difference between a board that disappears and one that gets picked over. Here is what to watch for.

1. Building in the wrong order. Place the large items and any bowls first, then fill in around them with the small ones. If you start small, everything ends up crowded.
2. Serving it from the fridge cold. Cold mutes the flavor of both cheese and cured meats. Take the board out of the fridge 30 minutes to an hour before serving, keeping the 2-hour limit in mind.
3. Not enough variety. Balance crisp, creamy, crunchy, and smooth textures, and add color so the board isn't all beige and brown.
4. Polarizing flavors. One very stinky cheese or a very spicy meat is fun, but too many can leave guests with nothing to reach for. Remember allergies and dietary needs too.
5. Crumbly crackers. Choose sturdy crackers and bread that hold up to spreads and do not scatter crumbs over the whole board.
6. The wrong amounts. Too little runs out quickly, and a big pile of one thing leaves the rest untouched. See the chart above.
7. Forgetting the tools, or using flowers that are not edible. Give each cheese its own knife, and set out tongs or picks. If you garnish with flowers, use only ones that are safe to eat, such as nasturtiums or violas.

How to eat a charcuterie board

To eat from a charcuterie board, take a small plate, use the tongs, forks, or cheese knives provided, and build your own bites, such as a slice of cheese with a piece of meat and a bit of something sweet or pickled. Take a little of a few things at a time and enjoy it slowly with a drink.

• Take a plate. Rather than hovering over the board and nibbling, fill a small plate and step to the side.
• Use the serving tools. Use the knives, tongs, and picks instead of your fingers when you can. For dips, use the spoon or spreader to put a little on your plate. No double dipping!
• Cut cheese fairly. Slice wedges evenly so the next guest does not get only the rind or the tip.
• Start mild and finish bold. Many people like to start with milder cheeses and lighter meats, then move on to stronger flavors and blue cheeses later.
• Build a bite. Try what we paired with our Jambon de Bayonne: a slice of ham with Petit Basque, a dried apricot, and a cornichon.
• Take your time. The French assiette de charcuterie is meant to be a slow, social snack before the meal, so pour a drink and enjoy the conversation.

What to put on a Charcuterie Board?

Traditional ingredients for this board include bread, cured meats (mainly pork), cheeses, and other accompaniments served together to create an appetizer platter. On the modern charcuterie board, you are likely to see pickles, dips, fruits, crackers and bread, olives, and other vegetables.

Ultimately, it comes down to the preferences of the host, the restaurant, or you, depending on who is making it and who it is for, but it is not unusual to see the following on a charcuterie board:

• Bread and crackers. Bread or hearty crackers are common on the board, or sometimes served alongside it. They go particularly well with the meats, cheeses, and dips.
• Dips. You will often find olive oil complementing the board, along with dips like hummus and tzatziki. Mustard is another popular addition.
• Fruits. Apples and grapes are the most common fruits. You may also see dried fruit, like apricots and dates.
• Nuts. Almonds are a staple; you may also see cashews and pistachios. Depending on the cheeses, you might also see walnuts.
• Vegetables. Cucumber, carrots, olives, and pickles are typical veggies to see on a charcuterie board. They should be cut thick enough to not fall apart with a dip.

Despite these additions, the heart of a good charcuterie board is the meats, closely followed by a variety of good cheeses, usually selected to complement the meats.

Whilst charcuterie originated with pork, the meats used have since expanded far beyond that. Common meats on your board include capicola, salami, prosciutto, dry-cured chorizo, mortadella, or ham. Choose the highest-quality meats possible, and prioritize quality over quantity for a good charcuterie board.

The cheese selection varies depending on the meats, the wines you choose (more on them shortly), and personal taste. You might find classics like a good cheddar or Swiss cheese. Soft cheeses are quite common, with brie and different types of goat cheese very popular.

An aged Gouda is a good staple on a charcuterie board, along with Gruyère. The key is to include a few contrasting cheeses so the board has variety and enhances the dining experience.

Charcuterie board cheat sheet

Part of the board	Examples	Why it works
Cured meats	Salami, prosciutto, capicola, dried chorizo, mortadella, ham	The star of the board. Choose the best quality you can and fold or fan the slices.
Cheeses	Brie, goat cheese, cheddar, swiss, aged gouda, gruyere	Pick a few contrasting kinds, such as soft, firm, and aged, so every bite is different.
Bread and crackers	Baguette slices, hearty crackers	Carries the meats, cheeses, and dips. Keep them sturdy.
Fruit	Apples, grapes, dried apricots, dates, figs	Sweetness to balance salty meats and rich cheeses.
Nuts	Almonds, cashews, pistachios, walnuts	Crunch and richness.
Vegetables and pickles	Cucumber, carrots, olives, pickles, cornichons	Salt and acidity to cut through the fat. Cut thick enough for dipping.
Dips and spreads	Olive oil, mustard, hummus, tzatziki	Moisture and flavor, and a way to link the other ingredients.

Is Charcuterie Board healthy?

A charcuterie board is typically considered a healthier appetizer because it consists mostly of meats and cheeses, which are high in protein. In addition to being tasty, this combination also provides plenty of sustenance before the main meal begins.

Since Mr. Misadventures and I follow a low-carb lifestyle, we love charcuterie boards because meats and cheeses are low-carb. We just skip the bread and go for low-carb crackers (our favorite: Trader Joe's Gluten-Free Norwegian Crispbread Crackers).

What does charcuterie board mean?

A charcuterie board is a platter of cured meats, cheeses, and accompaniments such as bread, fruit, nuts, and pickles, served together for sharing. Charcuterie itself is the French word for the art of preparing cured and cooked meats, especially pork, and also for the shop that sells them.

Let’s start by breaking down the word charcuterie itself. It comes from two French words that literally mean cooked (cuit) and flesh (chair), but it also means a butcher shop and a style of cooking devoted to prepared meat products, traditionally pork. On the board, charcuterie refers to the cured meats that are on offer. (By the way, charcuterie is pronounced: “shar-koo-tir-ee.”)

A lot of people believe that the charcuterie board is Italian because the name sounds like “carne cruda” – or raw meat; however, this dish originated in France and migrated over to Italy. Although the charcuterie board originated in France, it is popular in many countries across Europe, including Italy, Spain, and Portugal.

The word was first used in the 15th century to describe shops in France that sold products that were made from pork, but the act of charcuterie is steeped in the belief of not wasting any part of the animal and can be traced back to Roman times, with the practice of salting and smoking meats to preserve them.

Today, a charcuterie board is a selection of meats, cheeses, and other accompaniments served together to create an appetizing platter. But you will also see that it can go way beyond those simple ingredients.

Charcuterie, boucherie, and traiteur: what is the difference?

In France, a boucherie is a butcher shop for fresh meat. A charcuterie is the shop for cured and cooked pork products like ham, sausages, pâtés, and terrines. A traiteur sells prepared dishes to take home. Many French shops do more than one, including several of the Paris charcutiers I share below.

When do the French eat Charcuterie Boards?

One last step before we dig in. The charcuterie board, or assiette de charcuterie, is a beloved French institution. The French partake in this grazing style of eating for pre-meal (lunch/dinner) apéros at wine bars, on bistro menus, for a weekend meal at home, or on a picnic. The assiette de charcuterie is considered a bon apéritif sous forme de grignotage, or good pre-meal snacking!

Assiette, planche, or cocktail dînatoire: what should you call it?

You will hear a few names in France. An assiette de charcuterie is a plate of charcuterie, often ordered at a bistro or wine bar. A planche is the board version for sharing, and it often includes cheese too. A cocktail dînatoire is a party where a spread of small bites replaces a sit-down dinner, making it a perfect home for a generous board.

What to put on a French charcuterie board

Oh la la, so many options!

We were recently gifted some Jambon de Bayonne and used it to make a weekend platter while relaxing on our back deck (before it got too humid!). We are big fans of this product from the south of France!

Jambon de Bayonne (Bayonne Ham) is a cured ham that originates from Bayonne, a port city in the far southwestern part of France. It has a delicate yet complex flavor and is typically served thinly sliced for breakfast or lunch. Jambon de Bayonne is air-cured from pigs native to the region with ‘mountain salt’ sourced from the base of the Pyrenees Mountains.

Bayonne Ham is considered a delicacy in France and can be purchased from specialty stores. In 2015, Bayonne ham became the first French dry-cured ham sold on the US market. You can find these brands of Bayonne ham here in the US: Agour, Delpeyrat, Pierre Oteiza, Mayte, Salaisons de l’Adour, La Maison du Jambon, and from the American-based company D’Artagnan, where Mr. Misadventures and I get our duck confit.

We paired our Jambon de Bayonne with Petit Basque, dried apricots, Everything But the Bagel Nut Duo (almonds and cashews), and cornichons.

A traditional French assiette de charcuterie includes patés, terrines, and rillettes, along with ham and dried sausage. For cheeses, with over 3,000 in France, there is no wrong way to go. Typically you will see Camembert or Brie (I prefer Saint André), Morbier, Comté, a Roquefort or Blue, and then some kind of goat cheese. There will be cornichons and real Dijon mustard.

Other items might include red grapes, almonds, radishes, figs, walnuts, and olives from the South of France. France is a magical place when it comes to food; the possibilities are endless!

One thing to note: a French charcuterie board will always be served with bread, never crackers.

Serve with champagne or Beaujolais wine.

Bon appétit !

How the French serve cheese and charcuterie

One thing that surprises many visitors: in France the cheese course is traditionally served after the main course and before dessert, and serving cheese before dinner as an appetizer is not customary. Charcuterie, on the other hand, is a classic apéro. So when you see cheese and charcuterie together on one board, it is a friendly mash up of two French traditions, and one that works beautifully for a casual get together. Serve it however you like, but if you want to do it the French way, put out the charcuterie with drinks before dinner and bring the cheese later.

Reading French labels: AOP, IGP, and Label Rouge

French products often carry labels that tell you where and how they were made, and knowing a few of them makes shopping easier.

• AOP (Appellation d’Origine Protégée). The product is made in a defined area using established methods. Many famous cheeses carry it, including Comté, Roquefort, and Morbier from the list above.
• IGP (Indication Géographique Protégée). The product’s quality or reputation is tied to its region. Jambon de Bayonne has carried IGP status since 1998.
• Label Rouge. A mark for products held to a higher level of quality that is regularly checked.
• AB (Agriculture Biologique). The French organic label.

What to put on a Spanish charcuterie board?

Similar to the French version, I would start with a cured ham along with sliced dried chorizo and then accompany it with Manchego, Mahon, and Drunken Goat cheeses, then add Spanish Marcona almonds, mixed olives, and quince or dates.

Serve with cava (sparkling wine), Rioja, or Rueda.

Olé!

What to put on an Italian charcuterie board?

Charcuterie boards in Italy are considered the anti-pasta course. For meats, go for Italian salamis (there are a ton of Italian varieties like Genoa, cured, uncured, etc.), prosciutto, Soppressata, or Speck. For cheeses, I like Pecorino, especially ones with truffles, bite-size mozzarella balls (I think Burrata is too soft for a board), parmesan, and provolone – that gives a good amount of textures and flavors.

Then add cherry tomatoes, artichoke hearts, and walnuts, and sweeten things up with figs, cantaloupe, a drizzle of reduced balsamic vinegar, and a dab of honey. 

You often see crostini with fresh bruschetta as well.

Serve with the traditional Aperol Spritz or Chianti, Barolo, or Sangiovese wines.

Mangia!

French, Spanish, and Italian boards side by side

	French	Spanish	Italian
Meats	Jambon de Bayonne or other ham, dried sausage, pâtés, terrines, rillettes	Cured ham, sliced dried chorizo	Genoa and other Italian salamis, prosciutto, Soppressata, Speck
Cheeses	Camembert or Brie (I prefer Saint André), Morbier, Comté, Roquefort or blue, goat cheese	Manchego, Mahon, Drunken Goat	Pecorino (especially with truffle), mozzarella balls, parmesan, provolone
Sweet	Red grapes, figs	Quince or dates	Figs, cantaloupe, reduced balsamic, honey
Salty and crunchy	Cornichons, radishes, almonds, walnuts, olives, real Dijon mustard	Marcona almonds, mixed olives	Cherry tomatoes, artichoke hearts, walnuts
Bread	Bread, never crackers	Bread or crackers of your choice	Crostini with fresh bruschetta
Serve with	Champagne or Beaujolais	Cava, Rioja, or Rueda	Aperol Spritz, Chianti, Barolo, or Sangiovese

Alternative charcuterie boards

As charcuterie boards have evolved, different versions have been created.

• Vegetarian boards that contain plant-based products. Mr. Misadventures and I used to buy an amazing mushroom pâté when we were living in San Francisco! Vegetarian Mama has a great recipe for a vegetarian charcuterie board.
• Vegan boards with vegan cheese, meat substitutes, and lots of yummy vegetables, nuts, and fruits. Emilie Eats has a great recipe for a vegan charcuterie board. 
• Dessert boards with cookies, marshmallows, chocolate dipping sauces, etc. 
• Another popular version you might try is a kids' version. Using meats like ham and salami, which are easier for their palates, cheeses like cheddar, or even cheese straws for fun! Then choose fruits like strawberries and maybe add a little mini donut to top off the board.
• I have seen some very creative French fry boards! You can have different kinds of fries (matchstick, steak, sweet potato) and dipping sauces.
• Breakfast is another great opportunity!

Holiday charcuterie boards

A charcuterie board is a delicious and beautiful way to serve food for any occasion. But they also make tasty treats for the holidays – This would be an awesome addition to any holiday party you're hosting.

A Christmas version might include cranberries, chocolate truffles, and items shaped like trees.  For a romantic evening, maybe a Valentine's version, making some of the foods look like hearts, as well as adding some chocolate-dipped strawberries and even some love heart sweets.

Thanksgiving charcuterie board

Fall flavors work beautifully on a board. Try an aged cheddar and a creamy brie, sliced apples and pears, dried cranberries, and roasted pecans, with a few sprigs of rosemary or sage for greenery. A small bowl of cranberry sauce or fig jam ties it to the holiday table. Thanksgiving falls on November 26 this year, and a board is a great way to keep hungry guests happy while the turkey rests.

Beaujolais Nouveau board

Beaujolais Nouveau, the young French red released every year on the third Thursday of November, arrives on November 19 this year. It is a fun excuse to build a French style board with ham, pâté, cornichons, and a good baguette. Want to learn more about the wine? Read my guide to Beaujolais.

Christmas charcuterie board

Go festive with red and green. Use rosemary sprigs as little trees, then add pomegranate seeds, cranberries, and a few chocolate truffles for a sweet finish. A round board makes a lovely wreath shape.

New Year’s Eve charcuterie board

Champagne loves salty, rich bites. Think thin slices of ham, a creamy cheese like brie or Saint André, cornichons, and Marcona almonds, all served with something sparkling.

Easter and spring charcuterie board

Radishes with butter and a sprinkle of salt are a classic French spring snack, so put them on the board with soft goat cheese, fresh herbs, and pastel colored fruit or candy for a pretty seasonal touch.

What about the charcuterie board itself?

The board itself is traditionally made of wood, but it doesn’t have to be. The size is the most important part; you want to be able to put out a good variety of meats, cheeses, and other foods, so it needs to be a good size for the party you are catering.

Some people might use a cutting board or chopping boards, maybe even large platters. If you do want a more traditional-looking board, then a hardwood would be the choice; an olive wood board has a great look, but you might also consider teak or hard maple as good alternatives.

You can have a lot of fun with the board! We have different shaped ones – smaller for just Mr. Misadventures and me, larger ones for groups and small parties. You can also choose different colors or patterns.

Does a charcuterie board have to be wood?

No. Wood is the traditional choice, but a cutting board, a slate or marble board, or a large platter all work just as well. What matters is that it is flat or shallow so guests can reach everything, and that it is clean and food safe.

What size charcuterie board do you need?

Here is a common guide. Sizes vary a bit from one source to the next, so use it as a starting point.

Guests	Board size
2	6 to 10 inches (a small personal board)
4	10 to 12 inch round, or about 8 by 12 inches
6 to 8	18 inch round, or about 12 by 18 inches
10 to 20	24 inch round, or about 16 by 24 inches, as a minimum
20 or more	A grazing table, roughly 4 to 8 feet long

Some of my favorite charcuterie boards:

• Pottery Barn has a wide variety of boards at a range of price points. I like this monogram one and LOVE these round and raised ones. 
• Mark & Graham also have a monogrammed one in a beautiful French navy blue.
• Wayfair also has a ton of boards!
• Food52 has lovely Dansk boards.
• But probably the BEST place to find unique, customizable, and varied boards designed by small business owners and artists is Etsy.

There are many different types of charcuterie boards depending on where you or your host(ess) is from. What meats they like to eat (or not, vegetarian and vegan…), and what cheeses they enjoy. Ultimately, whatever type of food you prefer, you can put together a charcuterie board that makes for a perfect dining or pre-dining experience for any guest.

Where to get great charcuterie in Paris

Of course, it wouldn't be a Misadventures with Andi post without a little Paris sprinkled in! If you are looking to experience authentic charcuterie while visiting, check out these places, which are known to have the best charcuterie in Paris.

Hours and menus change, so check before you go. I last confirmed these listings in September 2026.

• Le Garde-Robe (41 Rue de l'Arbre Sec) in the 1st arrondissement.
• Le Barav (6 rue Charles-François Dupuis near Rue de la Corderie) is a wine bar in the 3rd arrondissement.
• Les Epiciers (33 rue de Montmorency) is also in the 3rd.
• L'Avant Comptoir (3 carrefour de l'Odéon) is Misadventures' favorite in the 6th arrondissement.
• Arnaud Nicolas (46, Avenue de la Bourdonnais) in the 7th arrondissement. Arnaud is a Meilleur Ouvrier de France in charcuterie! He has a standalone store at 125, Rue Caulaincourt in the 8th arrondissement.
• It's hard to get into Septime, but much easier to get into the adjacent wine bar with great charcuterie! La Cave de Septime (3 rue Basfroi) in the 11th arrondissement.
• Simone (33 Boulevard Arago) in the 13th arrondissement.

Where to buy great charcuterie in Paris

If you are staying in an apartment in Paris and want to bring some charcuterie “home” for your own apéros or meal, or if you are planning a picnic in one of the many wonderful parks (I've got 9 places for you here), check out these charcuterie shops for some of the best charcuterie you can buy in Paris.

• Caractère de Cochon (42, rue Charlot) in the 3rd arrondissement.
• Maison Verot has several (wonderful) shops in Paris at: 38 rue de Bretagne in the 3rd arrondissement; 3 rue Notre-Dame des Champs in the 6th arrondissement;
  49 rue Saint-Antoine in the 4th arrondissement; 40 boulevard Haussmann, in the 9th arrondissement; 7 rue Lecourbe, and in the 15th arrondissement.
• Pascal Joly (89 Rue Cambronne) in the 15th arrondissement. Also a Meilleur Ouvrier de France. A second shop, opened in 2024 by the next generation, is at 3 Rue Lourmel, also in the 15th.

Charcuterie board FAQ

How about you? Do you like charcuterie boards? Do you build simple ones or more elaborate ones? Have you done themed charcuterie boards? Do tell!

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