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.

If you want to extend this into more a light lunch it goes well with a salad of watercress and capers.


Recipe for Chicken Livers on Toast


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 – or you could substitute sherry


Serve on toasted French bread…or sourdough