In entrance the foie gras samples freshly, not cold. It is necessary think of making it "bring to room temperature" at room temperature, as a good wine! Count good half an hour before the service.
The foie gras cuts itself at the last moment by means of a knife the blade of which we warmed under the warm water, and which we wipe between every edge.
Finally, and especially, a whole foie gras "does not spread"! it savors on a beautiful slice of bread, not too thick, and slightly burned out. We can consume it on a bread whim (walnuts, grapes) but it can distort the taste.