Foie Gras must be eaten fresh. Ideally it must be taken out about ten minutes prior to tasting.

Cut it at the last minute. You can do this with a flat knife held under hot water, soaked and wiped between each slice or with a wire used to cut butter.

Cool the plates in advance.

Share it with a favourite companion
Simply place it on a plate accompanied by Guerande salt, pepper and onion preserve.

The classic way of serving it is with country bread or white toast.

The “trendy” way of eating it is with a Parisian or country baguette, or “Poilâne” type leaven bread.

If you are one, two or three persons…
As a starter, set aside 50 to 70 g per person for cooked foie gras. However for braised foie gras, set aside a minimum of 100g per guest.

Note :
Foie Gras is of exceptional quality: its unsaturated fatty acids do not give rise to bad cholesterol. Could this be the reason why the inhabitants of the south-west live for so long?