Put your foie gras into the fridge at least for 4 hours before you eat it. Take it out and put the jar under warm water, then open it. With a supple knife edge go round the foie gras and put a fork in it while turning it out. Wait for about 15 minutes and cut it with a cheese wire or a knife you let under warm water. Put it on a dish and back to the fridge until you serve it.
You should serve it with some grilled farmhouse bread and propose a sweet-savoury touch like onion jam.
Advice of the wine waiter : A great sweet white wine from the South-West as for example the Monbazillac of Château de Monbazillac, young or aged in a cellar for some years will delight you.
