Chefs see good opportunities to use the Happy Foie products in the kitchen
The Saarbrücker Zeitung reports on Happy Foie and compares it to conventional foie gras in a blind tasting.
The Saarbrücker Zeitung reports on Happy Foie and compares it to conventional foie gras in a blind tasting:
"But how do the products from Happy Foie taste? Can they really compete with conventional foie gras, as advertised? We tried it out and organized a blind tasting."
Three chefs from the Saarland and four simple consumers who are well acquainted with conventional foie gras tested it.
The result pleased not only the testers, but also us in particular:
"The conclusion: The "happy liver" is a real alternative, tastes convincing, in fact on par with conventional luxury goods."
The testers were particularly impressed by the Happy Foie free-range goose. The mouthfeel and the delicate, creamy melt were particularly impressive here and the free-range goose variant would therefore come closest in taste to conventional foie gras.
"All in all: Test passed with flying colors. The chefs see good chances of using the Happy Foie products in the kitchen. The taste is right, organic quality and you can save yourself a lot of work because you don't produce the fatty liver yourself must."
For the SZ+ subscribers among you, the full article can be found here .
