Here’s the fourth and final part of Around the World in Four Spreads. So far we’ve given you the Italian antipasti, the Mediterranean mezze and the Korean Banchan. Now it’s time to tackle the classic French charcuterie platter.
One of the great things about the French charcuterie platter is its simplicity. Take various types of cured meats, pâté, bread, cheese, cornichons, baguette and mustard — really good Dijon — and you’ve got yourself a spread. Add a bottle of wine (French of course, maybe a nice burgundy) and it could even be a meal. But remember, the point of this whole exercise has been one thing: sharing is better!