We went to have dinner at the Grain de Sel in Dole, a great restaurant whose attractions are primarily its food, and also its position, looking out over the canal.

While there we had some amuse-bouches of chicken liver mousse on toast – marvellous. I have managed, I think, to reproduce it fairly faithfully.

For four with drinks

  • 225g/8 oz chicken livers
  • 5 leaves of sage
  • 1 fat clove of garlic crushed with a little smoked salt
  • Indonesian long black pepper
  • 60ml/¼ cup marsala

Serve on toasted French bread

Report This Post