On a rectangular board, place a wheel of Bucheron in the top left corner, and place a wedge of Roquefort in the bottom right corner. Half an inch below the Bucheron, create a fan of Maroilles slices in a semi-circle around the wheel, stretching from the left side of the board to the top edge of the board. Across the center of the board, in a diagonal line from the bottom left corner up to the top right corner, shingle the slices of Comte. In the center of the right edge of the board, just above the Roquefort, place an empty jar or dish.

Along the top edge of the line of Comte, create a line of Saucisson Sec along the same length and direction.

Along the bottom edge of the line of Comte, create a line of Rustic Bakery crisps stretching across the board. Fill the space in between the Bucheron and the Maroilles with Rustic Bakery crisps.

Fill the empty space in between the Maroilles and the Saucisson Sec with French Olives.

Fill the empty space in the bottom right corner of the board with chocolate chunks and green apple slices.

Fill the jar with Black Cherry Confit, and garnish the board with flowers, pine sprigs, or herbs of your choice.