Foie gras can be eaten in a variety of ways, either as a starter, on its own with warm toasted bread, or mixed with other ingredients to make an appetizer. At this point, the most suitable wine pairing is a slightly sweet white wine or champagne. Since foie gras is an annual or festive dish for the French, it has a seasonal effect with Champagne. Foie gras can also be sliced and eaten warm, or eaten with beef, at this time into the status of the main dish, suitable for red wine.