• In order to savour the full range of subtle fragrances and delicate flavours which foie gras offers , we recommend leaving it at room temperature for 10 to 20 minutes before tasting. If it is too cold it can lose a lot of its creaminess and flavour.

• To preserve its fine texture, foie gras should be carefully sliced at the last minute with a fine un serrated knife warmed under hot water. Between each slice, wet then dry the blade. For perfect slices, you can use a cheese wire.

• Foie gras should be served on warmed plates. When it comes to serving portions, we recommend 50 to 70 g per person as a starter, and 100 to 130 g as a main course.