What's Happy Foie Gras?
If you don't try it, you won't believe it!
Tobias Sudhoff has been a successful musician, cabaret artist and food expert for over 20 years. For several years, he has been teaching at the FH Münster, Department of Oecotrophology, where he is a founding member of the food lab muenster competence team. In 2018-2019 Tobias was also head chef of the Michelin-starred restaurant Westfälische Stube in the Parkhotel Surenburg and now runs his pop-up restaurant "Neue Westfälische Stube" in the heart of Münster.
Torn between the fantastic taste, the versatility of foie gras aka foie gras and the associated animal suffering that inevitably happens when the geese and ducks are force-fed, Tobias had the idea in 2016 to develop the same taste experience without animal suffering, i.e. without force-feeding the animals.
Happy Foie Gras is even healthy. Liver is the best source of vitamin A. Vitamin A turns into retinoic acid in your body. Retinoic acid is a hormone and is also involved in keeping your thyroid gland functioning optimally.**
The result of months of work in the food lab is our Happy Foie Gras - the non-force-fed foie gras. In a special production process, the liver of happily raised, certified organic animals is processed and subsequently fattened with certified organic fats. This results in a product that is in no way inferior to a high-quality Bloc Foie Gras in terms of taste and texture. This is confirmed by sensory tests, blind tastings with star chefs and our customer feedback
Tobias of course uses our Happy Foie Gras in various dishes at his various cooking shows and culinary guest appearances.