Le Carré du Palais

Avignon, France

A wine bar and restaurant inside the Palais des Papes complex in Avignon. The charcuterie board pulls from producers across the Rhone Valley and Ardèche. Their saucisson sec comes from a named Ardèche supplier and sits next to Nyons olives, picodon, and tapenade. The wine list is deep in southern Rhone bottles. The terrace faces the palace square. Tourists fill the tables at lunch, but the charcuterie does not suffer for it.

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Sausages served here

Saucisson Sec de l'Ardèche

Ardèche, France

A dry-cured pork sausage from the mountains of the Ardèche, south-central France. Coarse-chopped pork from local breeds goes into natural casings with salt, black pepper, and garlic. Some producers add a measure of red wine. The sausages hang in cool mountain air for four to eight weeks, developing a white Penicillium bloom on the exterior. Since 2010, the IGP label protects the name. Sliced thin for apéritif, packed into picnic baskets, or laid across a charcuterie board, this saucisson carries the terroir of chestnut-covered hills and granite plateaus.

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