HAPPY FOIE
Happy Foie aims to produce foie gras in an ethically responsible way. The founder and former chef of a Michelin-starred restaurant, Tobias Sudhoff, has focused on combining exclusive enjoyment and innovation while creating an alternative to conventional foie gras production methods. The term "food revolution" he coined describes his philosophy very impressively.
ORGANIC QUALITY INSTEAD OF ANIMAL SUFFERING
To find an alternative to conventional methods, Tobias began researching back in 2016 to create an outstanding and comparable taste experience in organic quality and to avoid the ethical problems of force-feeding. In a specially developed process, the liver of healthy and free-range animals is subsequently enriched with valuable animal and vegetable fats to create a taste experience at eye level. The animal suffering associated with stuffing ducks and geese has ended thanks to his innovations.
EXQUISITE FOIE GRAS VARIANTS
The foie gras products include a wide range of exquisite varieties that cover different flavors and preparation methods. From traditional goose liver pâtés to marinated duck liver and creative foie gras compositions, our producer offers a selection that will delight even the most discerning palates. Foie gras creates a unique symbiosis of delicate nutty aromas and the slightly tart taste of spicy liver, which can be combined in any way. Whether with sweet and sour jams or savory steaks.
