The Fantastic Charcuterie Board at République

Photo by Matthew Kang

République's charcuterie board is most notable for its variability, especially in length. Chef Walter Manzke's been putting together the long wooden boards with a variety of hardwoods for years, collecting and eventually putting them to good use at his newest restaurant on La Brea. On this board ($24 for a four-person serving, or , everything is made in house except perhaps for the butter. Here now, a lineup of not just one, but three of the same charcuterie collections on one long board (though a close up for easier viewing).

1) House made pickles, the ideal accoutrements to the fatty meats

2) Stone fruit chutney, another sweet and slightly tangy variant to the charcuterie

3) Margarita Manzke's excellent French baguette, baked in house daily

4) Castelvetrano olives

5) Duck liver mousse with port wine gelee

6) Ham terrine

7) Pork pate with parsley

8) Rabbit Balantine with pistachioes

9) Duck pate with truffles and parsley

10) Pork rillettes with chives, shallots, and cornichons

11) Whole grain and Dijon mustards

12) Normandy butter

· All The Five Days of Meat Coverage [~ELA~]