Puisque je n'avais pas assez de place pour les foies gras dans le plateau de fromage 🧀, j'ai décidé d'en faire un autre juste pour les foies gras.
Le fromage: prévoir entre 200 à 250 g par personne. Optez pour la variété et les fromages locaux si possible.
Misez sur la variété: pâte molle, semi-ferme, ferme, persillé, bleu, chèvre, brebis, etc.
Les pâtés et foie gras: Prévoir entre 50 et 60 g par personne.
Pains et croustilles: pain aux olives et aux noix, pain au levain, baguette, pain grillé, croustilles, pailles, etc.
Fruits séchés: raisins, abricots, dates, etc.
Fruits frais: fruits qui ne s’oxydent pas.
Noix: noix, amandes, pistaches, noisettes, etc.
Gelées et confits: gelée de champagne, gelée de Porto, confit de figue, confit d’oignons, etc. Sur ce plateau vous
trouverez une gelée de champagne et feuilles d’or et un confit d’oignons*
Charcuterie: saucissons, jambon et Parme, etc.
Autres: Olives, endives, caprons, cornichons, tapenade, etc.
Accessoires: 1 couteau à fromage par catégorie de fromage, un panier à pain.
Sortez le plateau de fromage 1 heure avant de servir.
* Confit d’oignon: confit-doignons-au-cassis.html
Gelée de champagne: gelee-de-champagne.html
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The English version
When my daughter was a baby, we had a tableware boutique and it was very busy during the holiday season. So every Christmas Eve 🌲🌟, we would prepare a platter of cheese and foie gras with champagne and we would have dinner in front of the fireplace 🔥. Simple and festive, those boards please everyone. Later when my daughter was growing up, I would introduce cheeses and crackers loved by kids.
Here are a few tips to compose your dinner cheese board. The secret to a beautiful and perfect board is to have fun while preparing it and to have variety.
Since I didn't have enough space for foie gras in the cheese board 🧀, I decided to make another one just for foie gras.
Cheese: Allow between 200 to 250 g per person. Opt for variety and local cheeses if possible from soft, semi-soft, firm, blue, goat, sheep, etc.
Pâtés and foie gras: Allow between 50 and 60 g per person.
Breads and crackers: olive and nut bread, sourdough bread, baguette, toasts, crackers, puff pastry sticks, etc.
Dried fruits: raisins, apricots, dates, etc.
Fresh fruit: fruit that does not oxidate.
Nuts: walnuts, almonds, pistachios, hazelnuts, etc.
Jellies and confits: champagne jelly, port jelly, fig confit, onion confit, etc. For this cheese board, I made a
champagne with edible gold leaves jelly and onion confit*.
Cold cuts: sausages, ham and Parma, etc.
Others: Olives, endives, caper berry, pickles, tapenade, etc.
Accessories: 1 cheese knife for each category of cheese, bread basket.
Take the cheese board out from the fridge and let it rest 1 hour before serving.
*Onion confit: confit-doignons-au-cassis.html
Champagne Jelly: gelee-de-champagne.html