"Is he fat enough for you sir?"

While eating some foie gras yesterday, I thought about a great innovation that has to be on the verge of hitting the French restaurant circuit: Foie Gras made tableside! You just forcefeed the goose (or duck) directly in front of the customer. And for a better tasting result, you make sure that the goose is eating foie gras himself. Then, when the customer tells you that the liver looks just fat enough, it's time to pop that sucker like a pimple.