From Thermomix to Gourmet Hit
From experiment to culinary revolution: Happy Foie represents the change in gourmet cuisine – a product that redefines animal welfare, sustainability, and taste.
Tradition meets Innovation
Foie Gras is a symbol of indulgence and French culinary culture – but also one of the most controversial products in the gourmet world. The traditional production through force-feeding ("gavage") has been criticized for years, as it is associated with significant animal suffering. Nevertheless, Foie Gras remains a staple of fine dining. Yet more and more people are asking: Is there a way to enjoy the unique taste without torturing animals?
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.
Culinary enjoyment
Tastes on par with conventional foie gras & recommended by professional chefs.
Delicately creamy melt
Unique taste experience and nutty, pleasant sensory properties - melts on the tongue like ice cream.
Made in Germany
We develop and produce our products entirely in Germany with a lot of love.
Pleasure without compromises
What once began in his own kitchen has now developed into an internationally valued product. Tobias Sudhoff remains true to his principles: No animal is force-fed for Happy Foie. Each batch is made according to the original recipe and personally checked by Sudhoff.
Happy Foie stands for enjoyment, sustainability, and the highest quality. With attention to detail and the ambition to make a difference, it is more than just an alternative – it is a statement for a modern, conscious gourmet cuisine.
Origin of the liver
Organic duck liver
We obtain our organic duck liver from the Eiermacher company in Upper Austria, which has specialized in alternative farming methods since 1980. As the organic pioneer in Austria, Eiermacher ensures that the entire production cycle is built and established according to organic guidelines. The highest animal welfare standards and impeccable quality of the organic duck products are guaranteed.
Bio-Gänseleber
Our organic goose liver comes from a small, family-run organic farm in Fulda. Species-appropriate goose breeding is carried out in accordance with the guidelines of organic farming. The meat is guaranteed to be free of antibiotics, pesticides, growth promoters and chemicals.
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.
Where is Happy Foie available?
For private use, Happy Foie is available in our webshop and in selected points of sale.
Happy Foie in the media
Happy Foie goes SZ
The SZ-Magazin reports on founder Tobias Sudhoff and the development of the Happy Foie.