French Charcuterie Expert Reveals Aussies' Top Mistakes

Alex Charasse highlights four common errors Australians make when assembling charcuterie boards.

Mar. 31, 2026 at 2:19am

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A bold, colorful silkscreen-style illustration featuring a repeating pattern of a single iconic charcuterie item like a cured salami or wedge of cheese, rendered in a vibrant, high-contrast pop art style that captures the essence of traditional French cured meats.A French artisan's lesson in the authentic art of charcuterie challenges Australians to rethink how they assemble their popular party platters.Melbourne Village Today

Alex Charasse, a French artisan and founder of Almost French Epicure in Melbourne, has revealed the four most common mistakes Australians make when creating charcuterie boards. He says the focus is often too much on cheese, fruit, and crackers rather than the star of the show - the expertly prepared cured meats. Charasse provides guidance on the proper ratio of meats to accompaniments, avoiding overloading the board, choosing quality over convenience, and prioritizing taste over just appearance.

Why it matters

Charcuterie boards have become a popular entertaining staple, but Charasse argues many Australians are missing the mark on authenticity and tradition. His insights can help Aussies elevate their charcuterie game and better appreciate the French origins and intended focus of this classic food presentation.

The details

According to Charasse, the four main mistakes Australians make with charcuterie boards are: 1) Misunderstanding what charcuterie is - it should be 70% cured meats, not just cheese and crackers; 2) Overloading the board with too many elements, creating a "chaotic" presentation; 3) Choosing convenience over authenticity by using pre-packaged meats and cheap crackers instead of fresh baguettes and high-quality ingredients; and 4) Prioritizing the visual appearance over balanced flavors.

  • Charcuterie boards have become a go-to at gatherings and parties in recent years.

The players

Alex Charasse

An award-winning French artisan and the founder of Almost French Epicure in Melbourne.

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What they’re saying

“I feel like the cured meats are being put together with no thought behind it. Charcuterie is French, it dates back to the 15th century and was created as a way to preserve meats. It was never about piling on cheese, fruit and crackers, it was about expertly prepared cured meats.”

— Alex Charasse, French Artisan

“A proper charcuterie board starts with quality ingredients. Fresh baguette, carefully selected meats, these are not negotiable if you want an authentic experience.”

— Alex Charasse, French Artisan

The takeaway

Charasse's insights highlight the importance of understanding the French origins and traditional focus of charcuterie when assembling boards. By emphasizing quality cured meats, restraint in accompaniments, and balanced flavors over visual appeal, Australians can create more authentic and delicious charcuterie experiences.