First time trying Foie Gras — completely converted

I had never tried Foie Gras before this visit and I wasn't sure what to expect. The rich and refined taste hit immediately and made sense of the dish in a way descriptions never quite do. butter is an ingredient I'd not encountered used quite like this before.

The a Parisian bistro setting added something to the experience — this kind of food makes sense in that environment. the terroir philosophy links food to its region of origin. My server recommended Burgundy red wine alongside and it was exactly right. I've been telling everyone to try Foie Gras. Outstanding first encounter.