To reveal its inner flavors, fully-cooked foie gras has to be served cold. Place the can or glass jar in the refrigerator for a few hours, then take it out and open it 15mn before the meal. Serve it preferably at the beginning of the meal, when the palate is not yet saturated by other flavors.

Foie gras should just be sliced and laid on bread. To form fine homogeneous slices, use a thin and sharp warm knife. Deep your knife in hot water, wipe it and then cut the foie gras into 7 to 10mm slices.

French baguette, farmhouse, wholewheat or brioche bread are traditionally served with foie gras. They can be lightly toasted.

While Champagne goes with almost all delicacies, sweet white wine is the most appropriate drink to serve with foie gras. Select a French liqueur-like white wine such as Sauternes, Monbazillac, Bergerac, Loupiac, Jurançon, Pacherenc... Foie gras can also be enjoyed with 'grand cru' red wines such as Margaux, Pauillac, Pomerol...

Foie gras can also be served with fine jams and delicate fruits. Their sweetness emphasizes the rich and rustic flavor of foie gras. Avoid acid garnish such as salad in vinegar dressing, because they would alter your taste.

Most common fixings are Sauternes wine jam, onion jam, fresh figs and dried fruits, but you can also innovate and try other sweet jams or spicy honey, as suggested in our recipe box!