Foie Gras creates a unique sensation in the mouth - it is unique 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 "falling melt" – meaning it does not melt slowly, linearly, and continuously in the mouth – but rather melts suddenly at a certain temperature in the mouth. Foie Gras also has 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.

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.