Generally speaking, when composing meat/fish dishes, we could compose with sides(rice, pasta, lentil, polenta, kinowa, puree, e.t.c....), vegetable, sauce, micro green, garnishes... have so many options to compose and thousands to think. But..... composing cheese plate is different, least in my opinion. Cheese plate is like making 'nigiri' of sushi or fruit plate, the dish should be composed simple, not over complicated.
So... the picture above is my cheese dish, fomage en salade. There are marmalade, honey, fruit, little green, flower and bread. Nothing 'innovative' or 'inspiring', traditional garnishes get along with cheese plate. Little 'CJ' touch would be instead of just serving slice of baguette / bread / croutons, I made griccini, Italian bread stick. I also cut grissini with small cosmetic scissors to make it 'eppi' shape and decorated with frisee and flower to make look like tree. Again little boring dish from composing aspects, but ... just for my personal record "formage en salade'!!
Finally Summer menu is over, now time for Autumn menu@Baume(3 months old / a bitter smile)... start with duo of amuse bouche "cauliflower sphere / beet 3 ways" next!!