ummmm ...
Crikey, tastes are hard to describe, aren't they.
It's kind of like liver (obviously!) but it's so soft, you wonder how it keeps it's shape, and when you put it in your mouth, well it's the only thing which does, literally, melt. You have it on a toasted brioche, with a glass of sweet dessert wine.
The thing that really irritates me is when some restaurants have "fois gras" on the menu, and when it comes it's pate de fois gras, not seared fois gras.
It's the best starter ever.