In entrance the foie gras of goose 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 of goose stands out 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 of goose "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.

The foie gras of goose is more expensive than the foie gras of duck because the gooses are more fragile and support less well the force-feeding. Of more the duration of force-feeding is longer of some days, there is scéances two of force-feeding a day.