I visited Georges Blanc, an unpretentious riverside restaurant in Vonnas, a small town in southern Burgundy, just days after the Michelin Guide had elevated the establishment to three-star status. The place was understandably in a state of excitement. I feel in love with a chicken mousseline I had that night. Blanc had transformed a simple chicken mousse into a truly ethereal concoction. The main ingredient was perfect blond livers from prized Bresse chickens, which were raised a stone's throw from the restaurant.
Ingredients
Another dish from our first evening together in Saint Louis. With this one, Fernando needed no coaxing. In fact, when he had finished he asked if he might have "un altra goccia di salsa, another drop of sauce." I set a little dish of it before him, and he proceeded to spread it on crusts of bread, eating the little tidbits between sips of red wine. I tried it that way, too, and ever since, we always make extra sauce, keeping it on hand for other uses. See suggestions below.