I remember a time when a charcuterie plate was something rare and special. Now it seems that every restaurant in Seattle offers one. That’s not a bad thing, necessarily; there’s an obvious demand for them, and that’s because they’re generally delicious. But if like me, you miss the excitement

of seeing one on a menu, Le Petit Cochon will cure your woes (pun intended). For starters, there’s its size and presentation: served on a massive wooden cutting board, this is truly one that can be shared with at least four people. Then there’s the sheer variety—six types of cured meats or pates, three pickled items, and two spreads. But it’s the plate’s originality that really sets it a notch above others; from a luscious pheasant-liver mousse and the earthiest bresaola I’ve ever tasted to a pork and chicken foie gras with truffles and a spicy chorizo, there’s nothing commonplace on it. Even the vehicle for spreading it—pork cracklins—is unique. But don’t get too attached to this version as chef Derek Ronspies changes it often, making the surprise factor all the better.

nsprinkle@seattleweekly.com