Gourmet packages
Look forward to exclusive packages that combine selected delicacies around HAPPY FOIE – ideal for gourmets and special occasions.
Discover more products
Foie Gras Alternative, kräftiges Aroma, für bis zu 3 Personen
Cremig, luftig fein - Perfekt für jeden Tag
Foie Gras Alternative, vollmundiger Geschmack, für 4-6 Personen
Foie Gras Alternative, verfeinert mit Trüffel, für bis zu 3 Personen
What distinguishes Foie Gras?
Foie Gras creates a unique sensation in the mouth - it is unparalleled in terms of its aromatic properties as well as its consistency.
The Taste: Foie Gras and also Happy Foie create a unique combination of fine nutty flavors and the slightly bitter taste of spicy liver. It is also unique that Foie Gras and also Happy Foie can be flexibly combined with almost all flavors - whether with sweet-sour fruit jams or with hearty steak.
The Melt: Foie Gras and also Happy Foie are particularly characterized by their "drop melt" – meaning they do not melt slowly, linearly, and continuously in the mouth – but rather melt suddenly at a certain temperature in the mouth. Foie Gras and Happy Foie also have an "endothermic melting behavior." This means that one feels a cooling effect on the tongue when Foie Gras or Happy Foie melts in the mouth.
Versatile applicability:
How can Happy Foie be "unstuffed"?
"We take ordinary livers from healthy, free-range animals. These animals naturally do not have a fatty liver (fatty liver = French Foie Gras). In the Food Lab in Münster, we have developed a process that allows us to enrich and enhance these ordinary livers post mortem with fat. We exclusively process animal and plant fats and do not use any artificial additives."
As a result, the fats in Happy Foie are distributed just as finely as in a foie gras or fatty liver grown through force-feeding in animals.
How do Happy Foie Goose and Happy Foie Duck differ?
Duck liver is traditionally a bit stronger. Goose liver is a little finer and milder in taste. The demand for Happy Foie Duck predominates in French-speaking regions, as there foie gras is traditionally associated with duck liver. In German-speaking areas, however, Happy Foie Goose is the most popular variant. Both variants can be served, processed, and combined in the same way – personal taste decides.