Planche Mixte Recipe

Prepare and arrange cured meats

Remove lomo, chorizo doux and jambon blanc from packaging and pat lightly with paper towel if moist. On a large wooden board or platter, fan the slices of lomo into one area (about 150 g), arrange chorizo slices in a small overlapping row (120 g), and fold or roll the jambon blanc slices into loose rosettes (120 g). Leave space between sections for cheeses and accompaniments.

Bring cheeses to serving temperature

Remove Saint-Nectaire, Emmental and Sainte-Maure from the refrigerator 20–30 minutes before serving to allow flavors and textures to develop. Cut Saint-Nectaire into wedges (about 150 g), slice or cube the Emmental (120 g), and cut the Sainte-Maure log into 1–1.5 cm rounds (120 g). Arrange each cheese in its own area on the board, leaving a small gap from the charcuterie so diners can easily pair meats and cheeses.

Optional: slightly warm soft cheese

If you prefer Saint-Nectaire slightly melty, preheat oven to 180°C (350°F). Place Saint-Nectaire on a small ovenproof dish and warm for 5–7 minutes until just softened (optional). Serve immediately on the board. (Skip if serving entirely at room temperature.)

Prepare bread and condiments

Slice the baguette into 1–1.5 cm thick slices. If you wish, brush the cut surfaces lightly with 1 tbs extra-virgin olive oil and toast briefly in a 200°C (400°F) oven or in a skillet until just golden (3–5 minutes). Arrange the bread slices in a small stack or fan on the board.

Arrange pickles, olives and condiments

Place cornichons or pickled shallots in a small bowl or pile (80 g) and olives (80 g) in another small bowl or cluster. Spoon Dijon mustard (2 tbs) into a small ramekin and place near the ham and Emmental. If using honey, put 1 tsp in a tiny dish near the Sainte-Maure for drizzling.

Season and garnish

Lightly scatter freshly ground black pepper (about 1 tsp) over the Saint-Nectaire and Sainte-Maure, and tuck 2–3 sprigs of fresh thyme or rosemary around the board for fragrance and visual appeal.

Final check: ensure there are small serving utensils (cheese knife for Saint-Nectaire, small spreader for Sainte-Maure), toothpicks for pickles if desired, and that each item on the board is easily reachable. Serve immediately so cheeses are at best temperature and charcuterie is flavorful.