Maurice had advised me to buy it mi-cuit in glass jars containing only the key ingredient along with salt and pepper. Some brands contain preservatives and/or alcohol such as port or cognac which I don't think is as desirable. The 'purest' available was Godard's Foie Gras de Canard Entier du Sud-Ouest containing the basic ingredient and some seasonings which I elected to take in tin cans primarily for weight considerations. I was a little hesitant to depart from Maurice's advice as I am convinced he knows nearly everything about food and dining in France, but Monsieur Giovannoni of the shop did not think mi-cuit could be brought into North America and assured me whether packaged in tin or glass it was simply a matter of presentation and not of taste.
After I made my foie gras selection I received a small lesson from Monsieur on how to best serve it but not before giving him a near heart attack with my serving queries. Although I have ordered it in restaurants I could not recall what accompanied it apart from toast. Just foie gras and toast seemed a bit bare on the plate so I ask about serving it with a bit of salad and possibly a vinaigrette dressing. Monsieur feigned a heart attack at the mere suggestion of this. "Jamais, jamais!" A bit of salad greens was acceptable but not vinegar with foie gras! Then I asked about sprinkling Fleur de Sel on it (because I put it on everything these days) to which he was equally horrified. Monsieur is a purest so he doesn't even find Sauterne jelly or a barely sweet chutney or fruit preserve, perfect accompaniments to foie gras, necessary.
The conversation then gravitated to wine. Keeping in mind basic wine guidelines I could never quite figure out what wine would follow if Sauterne was served with foie gras as a starter. I made a better impression on him with my wine suggestions-- Montbazillac and Le Pacherenc du Vic Bilh. He opined Jurançon, Loupiac, or a Late Harvest Gewurtztraminer would also be appropriate even though his preferred wine to accompany it would be "Un Grand Bordeaux." He would start with a great Bordeaux with the foie gras course and continue straight through the meal with the same wine.
Later in October I'll post comments on Godard's foie gras including the accompanying wine of choice but probably not Monsieur's choice of a great Bordeaux. Check my blog if you're interested.
Coordinates: Foie Gras Luxe, 26, rue Montmartre Paris 75001 tel 01.42.36.14.73
Open Mon 0800-1200 & 1430-1730, Tue-Fri 0600-1200 & 1430-1730, Sat (in Dec) 0800-1700