From Thermomix to Gourmet Hit

100% gourmand, 0% gavé

Happy Foie – Délice de foie, sans gavage - est une préparation bio à base de foie de canard, d’oie ou de volaille, conçue sans recours au gavage. Son fondant unique et sa saveur délicate séduisent les fins gourmets ainsi que les personnes sensibles au bien-être animal. Happy Foie peut être consommé directement sur du pain, formé en bouchées ou encore poêlé.

A vision becomes reality

Tobias Sudhoff, former head chef of the Michelin-starred restaurant "Westfälische Stube", faced exactly this question. After years of having classic foie gras on his menu, he decided to take action: he removed the dish from the menu out of conviction – and encountered resistance from his guests. But instead of making compromises, he began to develop an alternative.

With the help of the Thermomix in his home kitchen, Sudhoff experimented with a completely new approach: instead of stuffing animals, he refined the livers of free-range organic animals with high-quality fats. In 2019, he proudly presented the first version of his creation – and the feedback was overwhelming. Guests and gourmets were thrilled and could hardly tell the difference from traditional foie gras.

Quelles matières grasses sont ajoutées ?

Nous ajoutons des matières grasses d'origine animale et végétale : de la graisse de canard (d’oie ou de volaille selon les recettes), du beurre et de la graisse de coco désodorisée. Ces matières grasses recréent le fondant particulier d’un bloc de foie gras, offrant une sensation de fraîcheur en bouche tout en conservant une texture suffisamment ferme pour être tranchée, poêlée et
travaillée en cuisine de multiples façons.

The process behind Happy Foie

The production is a specially developed process that completely avoids the controversial force-feeding of animals. The uniqueness of this method is that healthy and natural livers are only enriched with high-quality organic fats afterwards. As a result, a texture and flavor are achieved that even experienced chefs and gourmets cannot distinguish from conventional foie gras in double-blind tastings.