It is with immense pride and great joy that we share with you some of the most exciting news for Happy Foie. We are honored to participate in the ARTE Regards documentary "Foie gras, a delicacy of choice?" This unique opportunity allows us to highlight our commitment to quality and animal welfare. The ARTE team also went to meet Tobias Sudhoff, creator of Happy Foie, to learn more about his approach to offering an exceptional product without resorting to force-feeding.
Presentation of the show:
"ARTE Views
Foie gras, a delicacy of choice?
Renowned exceptional dish worldwide, duck or goose foie gras is part of the cultural and gastronomic heritage protected in France. To produce it, millions of waterfowl are force-fed for several weeks. And yet, it would be possible to obtain foie gras without animal suffering...
Olivier Audran is a farmer and producer from Dordogne. In his small farm, he raises 400 geese each year. After four to five months of raising, he begins the feeding phase which lasts three weeks: three times a day, he stuffs cooked corn into the geese's throats using a funnel, gradually increasing the amount. The livers that are processed after slaughter are ten times larger than a healthy organ: they will produce the famous foie gras.
In fact, force-feeding has been banned within the European Union since 1999, with a directive stating that "no animal is to be fed or watered in such a way that it results in unnecessary suffering or harm." However, France, Spain, Hungary, Bulgaria, and some regions of Belgium continue to produce foie gras, claiming it as part of their regional heritage. Many animal rights advocates oppose force-feeding, as do a growing number of industry players who are considering ways to produce this delicacy without animal torture. Alsatian chef Marcel Metzler is convinced that geese naturally overeat if they enjoy the food. For several months, he has been working with a farmer who has chosen a different breeding method. Instead of being force-fed, the geese are offered a varied menu consisting of spätzle, kouglof, and bread. German chef and entrepreneur Tobias Sudhoff has chosen to fatten the livers of ducks and geese post-mortem. He also believes that animal welfare takes precedence over tradition.
The documentary was broadcast on Wednesday, December 27 at 1:00 PM and has since been available on the ARTE TV website:
https://www.arte.tv/fr/videos/111749-023-A/arte-regards/
and on the YouTube channel of ARTE:
https://www.youtube.com/watch?v=rjSwNxr9Aeg