Second to caviar, foie gras is one of the finest foods available. Foie gras is generally eaten as a raw pate, but it can be lightly cooked to give it a greater depth of flavor.
If you are serving the foie gras as part of a larger meal, serve it before the main course. At this point, the palate is still fairly fresh and can appreciate its dense flavor. Serve it with brown or white bread cut in triangles, then place the foie gras on top of the bread or beside it. Pair it with fruity and acidic flavors. These flavors can cut through its sweet, rich taste. Serve it alongside a glass of sweet dessert wine such as Sauternes and Reisling.