Jul 14 2026
Restaurants›NORMANDIE›Normandie Board Recipe

Normandie Board Recipe

Inspired by NORMANDIE
Time1h 30m
Serves4

Chicken Liver Mousse, Cured Meat, French Cheese, Pickles, Olives, Baguette, R. Meunier Butter, House Jam

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Ingredients

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Chicken Liver Mousse

Cured Meat and Cheese

Accompaniments

Method

Preparation of Chicken Liver Mousse

  1. 1

    Sauté the Chicken Livers

    In a skillet, melt 50g of butter over medium heat. Add the shallots and garlic, sautéing until softened, about 2-3 minutes. Add the chicken livers and cook until just browned, about 5-7 minutes. Pour in the brandy and flambé or let it cook off for a few minutes.

  2. 2

    Blend the Mousse

    Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, thyme, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

  3. 3

    Chill

    Transfer the mousse to a serving dish or small ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.

Assembly of Normandie Board

  1. 4

    Arrange the Board

    On a large platter or wooden board, artfully arrange the chilled chicken liver mousse, assorted cured meats, French cheeses, pickles, olives, and sliced baguette.

  2. 5

    Add Butter and Jam

    Place pats of R. Meunier butter and small bowls of house jam alongside the other ingredients for spreading and dipping.

  3. 6

    Serve

    Serve the Normandie Board at room temperature, allowing guests to create their own combinations.

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