Le Pique-nique Du Chef Recipe

Arrange meats

On a wooden board or platter, fan out the prosciutto and salami in separate piles so guests can help themselves. Keep slices loosely folded to preserve texture.

Prepare cheeses

Leave the Brie whole with a small cheese knife so it can be spread; cut the Comté/Gruyère into 1 cm-thick slices or small wedges. Place cheeses on the board with space around them to prevent cross-contamination of flavors.

Scatter the cornichons in a small bowl or directly on the board near the charcuterie for contrast and bite.

If the baguette is fresh, slice on the diagonal into 2 cm-thick pieces just before serving to keep crust crisp. Arrange on the board or in a bread bag.

Bring the butter to just-softened room temperature and place in a small dish with a butter knife for spreading.

If using mini savory tartlets, place them on a small plate; they can be served at room temperature.

Prep vegetables

Wash and dry the mixed greens in a salad spinner or with kitchen towels. Halve the cherry tomatoes. Peel (optional) and thinly slice the cucumber. Trim and thinly slice the radishes.

Make the dressing

In a small jar or bowl combine the extra virgin olive oil (3 tbs), red wine vinegar (1 tbs), Dijon mustard (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Close jar and shake vigorously or whisk until emulsified.

Toss the salad leaves lightly with half the dressing just before serving so leaves don’t wilt. Arrange the sliced cucumber, radishes and halved cherry tomatoes attractively in a shallow bowl or platter alongside the greens. Serve remaining dressing on the side for guests to add more if desired.

Place olive tapenade in a small jar or ramekin with a small spoon for spreading on bread or cheese.

Serve fig jam or quince paste in a separate small dish next to the cheeses. A little jam pairs especially well with the Brie and walnuts.

Scatter walnut halves near the cheeses and drizzle 1–2 tsp honey over the walnuts or directly over a wedge of Brie for a sweet contrast.

Wash and hull the strawberries; leave them whole or halve large berries. Arrange fruit in a small container or bowl for easy serving.

Break dark chocolate into squares and place alongside fruit for a simple post-meal treat or for pairing with cheese.

Chill sparkling water or Rosé before leaving for the picnic. Bring an insulated bag or cooler with ice packs. Add lemon slices to the bottle or a separate jug of water for a bright note.

Pack items in sturdy containers: cheeses wrapped separately in parchment, charcuterie in a flat container, salads in a shallow, ventilated container to avoid crushing. Keep wet items (tapenade, jam, dressing) sealed in small jars to avoid leaks.

Bring essential picnic tools: cheese knife, small spoons, bread knife, napkins, corkscrew (if bringing wine), plates and reusable cutlery, a small cutting board, and trash bag.

At the picnic site, assemble the board: lay out bread, cheeses, charcuterie, vegetables and spreads. Keep perishable dairy and meats in the shade and return to cooler between servings to maintain food safety.