Getaway: South of France

Chef Rachel Hargrove | Lyon to Provence Charcuterie Board

France | Rhône & Saône | 6–8 tasting portions

Inspired by the 8-day Lyon-to-Nice itinerary via Mâcon, Tournon, Viviers, Avignon and Arles.

Ingredients

• Rosette de Lyon — 4 oz / 115 g, thinly sliced
• Jésus de Lyon — 4 oz / 115 g, thinly sliced
• Lyon-style pâté en croûte — 8 oz / 225 g, chilled and cut into small wedges
• Jambon persillé — 6 oz / 170 g, sliced or cut into small cubes
• Saint-Marcellin cheese — 1 small wheel, about 3 oz / 85 g
• Picodon AOP goat cheese — 2 small rounds, about 2 oz / 60 g each
• Provençal tapenade — ½ cup / 120 g
• Green and black olives — 1 cup
• Cornichons — ½ cup
• Dijon mustard — 3 tbsp
• Fresh grapes — 1 small cluster
• Fresh figs — 4, quartered
• Dried apricots — ½ cup
• Walnuts — ½ cup
• Honey — 2 tbsp
• Baguette or country bread — 1 loaf, sliced; toasted if desired

Assembly

1. Remove the cheeses from the refrigerator about 30 minutes before serving. Keep the meats and pâté chilled until just before assembly.
2. Arrange the board as a journey from north to south. Put the charcuterie and pâté en croûte together at one end to represent Lyon’s market and bouchon traditions.
3. At the center, place the jambon persillé with Dijon mustard and a few grapes as a nod to Mâcon and Burgundy.
4. At the other end, arrange Picodon from the Drôme-Ardèche area and Saint-Marcellin with tapenade, olives, figs, apricots, walnuts and honey to evoke the southern Rhône and Provence.
5. Place tapenade, mustard and cornichons in small bowls. Fold the rosette and Jésus into loose ribbons, fan the pâté wedges, and leave space between each cheese so guests can serve themselves.
6. Fill the open spaces with sliced bread, grapes and dried fruit. Set out a small cheese knife and serving picks; serve soon after assembly.

To serve: The board brings together Lyon charcuterie, Burgundy market flavors, and the olive, fruit and goat-cheese character of the southern Rhône and Provence.