The joy of leftovers

It's hardly an original observation, but there's a certain joy to be had from leftovers.

Although in this case it's not the thrifty reworking of leftover vegetables, but the last morsel of pate de foie gras. Served with fleur de sel de Guerande, unsalted president and toasted brioche. And the last glass of a particularly fine Wine Society Tasmanian chardonnay.