Alex Charasse: Aussies are getting charcuterie all wrong, the French way will blow your mind
Announcement posted by Invigorate PR 20 Mar 2026
Award winning French artisan Alex Charasse reveals the biggest mistakes people make and how to create a board that truly wows
Charcuterie boards have become a staple at Australian gatherings, but according to French artisan Alex Charasse, most people are missing the mark on what charcuterie actually is.
The founder of Almost French Epicure said the trend has drifted so far from its origins that many modern boards would be unrecognisable in France.
"Charcuterie is French, it dates back to the 15th century and was created as a way to preserve meats," Charasse said.
"It was never about piling on cheese, fruit and crackers, it was about expertly prepared cured meats."
Now, Charasse is bringing charcuterie back to its roots, offering personally curated French boards that showcase the craft at its finest and are quickly becoming a go to for those wanting to enjoy an authentic French charcuterie board along with other stunning treats at his newest dining venue, Almost French Epicure, in Little Collins Street, Melbourne.
"We are seeing a shift," he said.
"People want something more authentic, more refined and something that actually tastes incredible, not just looks good for photos."
The biggest mistake, misunderstanding what charcuterie is
Charasse said the most common mistake is a fundamental one, people do not understand that charcuterie is about meat.
"In France, charcuterie refers to cured pork products, pâté, ham, saucisson," he said.
"That is the centre of the board. Everything else is secondary."
He said many Australian boards treat these elements as optional, when they should be the focus.
"When the meat is not the hero, it is no longer charcuterie."
Mistake two, overloading the board
From excessive cheeses to piles of fruit and sweets, Charasse said many boards are simply trying to do too much.
"It becomes chaotic," he said.
"You lose the balance of flavours and nothing stands out."
He said restraint is what defines a great board.
"In French food, less is often more, but only if the quality is there."
Mistake three, choosing convenience over authenticity
Crackers, prepackaged meats and processed additions are another major issue.
"A proper charcuterie board starts with quality ingredients," Charasse said.
"Fresh baguette, carefully selected meats, these are not negotiable if you want an authentic experience."
Mistake four, focusing on appearance over taste
Charcuterie boards have become highly visual, often designed for social media rather than eating.
"If it looks impressive but does not taste balanced, it has failed," Charasse said.
"Charcuterie is about flavour first."
Why the French still do it best
For Charasse, the French approach has endured because it respects tradition and technique.
"It is simple, but it is intentional," he said.
"Every element has a purpose and nothing is there by accident."
This philosophy is at the heart of his curated boards at Almost French Epicure, where each selection is designed to deliver a cohesive and memorable experience.
"I am showcasing French food at its finest," he said.
"These boards are carefully curated so that every bite works together."
How to get your board right and impress your guests
Charasse said creating a standout charcuterie board does not require complexity, it requires understanding.
Start with high quality cured meats as the centrepiece, add fresh bread, include a small number of complementary cheeses and use simple accompaniments such as cornichons or mustard to enhance flavour.
"Focus on balance, not volume," he said.
"When it is done properly, guests notice immediately."
The new standard in entertaining
With Australians increasingly seeking elevated food experiences, Charasse said traditional French charcuterie is redefining how people entertain.
"People want to impress their guests, but they also want it to feel effortless," he said.
"That is what French charcuterie delivers, it is elegant, simple and unforgettable."
For Charasse, the message is clear.
"If you want to do charcuterie, do it properly, go back to where it started and focus on the basics," he said.
"A classic French charcuterie board centres on high quality cured meats such as saucisson sec, jambon de Bayonne, pâté de campagne, rillettes and terrines, served with fresh baguette or rustic bread, complemented by a small selection of cheeses like brie, camembert, comté or roquefort, and finished with simple accompaniments such as cornichons, Dijon mustard, olives and occasionally a few grapes or nuts, all carefully balanced so the meat remains the hero."
About Almost French Epicure
Almost French Epicure, located in Melbourne's CBD, is part of the award winning Almost French brand, recognised as French Bakery of the Year Australia at the 2026 Prestige Awards.
Founded by Alex Charasse, the brand is known for its dedication to traditional French techniques, premium ingredients and authentic culinary experiences.
Almost French Epicure café and restaurant offers a stunning range of French sweets, desserts, pantry products, savoury food and personally curated French charcuterie boards, bringing a true taste of France to homes, events and gatherings across Melbourne.
Location
Almost French Epicure
27 Little Collins Street
Melbourne, VIC, 3000
(03) 9429 2080
Open 7 days:
Sun to Thu: 7.30am - 9.00pm
Fri to Sat: 7.30am - 10.00pm