starters_and_mezze

Method

Slice the jambon de Paris thinly and fold or drape onto the board. Slice the saucisson sec into thin rounds. Arrange the pâté on the board with a small spreader alongside. Cut the Comté into wedges and present the Camembert whole or partially cut to show the creamy interior. Drain and arrange the cornichons and olives in small groups. Slice the crusty bread thickly and arrange at the side. Place the butter and Dijon mustard in small dishes for spreading on bread. Serve at room temperature, allowing guests to make their own selections and combinations.