Treat your plate as a painting! By sticking to 3 predominant colors on a charcuterie board you can create spreads that are as aesthetically pleasing as they are delicious. Since charcuterie is usually one color, use accompaniments for splashes of color: green cornichons and caperberries, red and orange fruit (dried oranges, fresh strawberries), or pots containing mousses or tart jams such as lingonberry or sour cherry. Soon, you'll be plating aesthetically-pleasing charcuterie boards like a chef in no time!
Select your favorite Les Trois Petits Cochons pâtés and charcuterie. We suggest a combination of coarse pâté, smooth mousse, rillettes, dried saucisson, and other charcuterie meats.
Slice desired amount and place on a wooden cutting board or a serving plate. Spoon rillettes and mousse in to small bowls and place on board.
Serve with cornichons, moutarde de Dijon (Dijon mustard), and a baguette. Bon Appétit.
|Mousse Truffée||Pair with a light to medium-bodied white wine with citrus and tropical flavor notes.|
|Pâté de Campagne||Pair with a full-bodied red wine, robust and fruity with minimal influence of oak.|
|Mousse de Canard au Foie Gras||Pair with a dry, sparkling white wine with a subtle creamy, yeast and nut-like flavor.|
|Pâté au Poivre Noir||Pair with a light-bodied dry white wine with steel and mineral tones.|
|Pâté Forestier||Pair with a full-bodied red wine, robust and fruity with minimal influence of oak.|
|Pâté de Canard à l'Orange||Pair with a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.|
|Mousse de Foie de Canard au Porto||Pair with a light-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.|