classic pâté de foie gras: smooth foie gras with cognac or armagnac, served on toasted brioche or baguette with sweet fruit

pacent tacopy foie gras smooth texture creamy blend duck liver goose finely ground salt pepper cognac armagnac elegant spread brioche crusty baguette sweet fruit fine dining highend cuisine luxury quality culinary craftsmanship rich flavors artful arrangement food styling art presentation premium style meal chefas high exquisite tasteful sophisticated flavorful artistry spiced cinnamon nutmeg cardamom star anise gingerbread pear delicacy french appetizer savory experience tasting indulgent recipe decadent specialty gastronomy refined spices textures