Jul 13 2026
Restaurants›La Planque›La Toast Recipe

La Toast Recipe

Inspired by La Planque
Time1h
Serves4

Mousse de Foie, Miel Épicé

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Ingredients

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Mousse de Foie

Miel Épicé

Toast

Method

Mousse de Foie Preparation

  1. 1

    Cook the Livers

    In a skillet, melt 50g of butter over medium heat. Add the onion and garlic, sauté until translucent. Add the chicken liver, salt, pepper, and thyme. Cook until the liver is browned but still pink inside, about 5-7 minutes. Add brandy and cook for another 2 minutes.

  2. 2

    Blend the Mixture

    Transfer the liver mixture to a food processor. Add the remaining butter and blend until smooth. Gradually add the heavy cream while blending until the mousse is creamy and well combined. Adjust seasoning if necessary.

  3. 3

    Chill

    Transfer the mousse to a serving dish or individual ramekins. Cover and refrigerate for at least 2 hours to set.

Miel Épicé Preparation

  1. 4

    Prepare Spiced Honey

    In a small saucepan, combine honey, red chili flakes, cinnamon, and salt. Heat gently over low heat until warm and well combined. Set aside.

Toast Preparation

  1. 5

    Toast the Baguette

    Brush baguette slices with olive oil on both sides. Place them on a baking sheet and toast in a preheated oven at 200°C (400°F) for about 10 minutes or until golden brown.

Assembly

  1. 6

    Serve

    Spread the mousse de foie on toasted baguette slices and drizzle with the spiced honey before serving.

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