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KOOK BEWUST

Conscious alternatives to force-fed foie gras

Discover the variety within our range

More and more chefs and hospitality business owners are looking for high-quality alternatives to traditional, force-fed foie gras. At HANOS, we respond to this with a carefully selected range that leaves room for a conscious choice, without compromising on quality, flavour or culinary use.

Our range includes Le Fou Gras by Foie Gras Gourmet: a fully plant-based alternative, developed without animal liver and with a refined texture and rich flavour. HANOS also offers various products based on non-force-fed or non-fattened liver, including Upignac Foie Fin, Foie Royale and Happy Foie. These alternatives combine craftsmanship and gastronomic quality with a more conscious production method.

Whether you are looking for a plant-based solution or an alternative with non-force-fed liver, the HANOS range has a suitable product for every menu, cooking style and guest experience. This way, you respond to changing consumer preferences and keep surprising your guests.

Alternatives without force-feeding

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Upignac Foie Fin

Upignac Foie Fin is an alternative to foie gras, prepared with liver and fat from ducks that have not been force-fed. The line was developed for chefs and business owners who want the refined experience of foie gras, but consciously choose a product without force-fed liver.

For Foie Fin, Upignac applies the artisanal know-how the Belgian company has built up since 1985. The recipe is delicate and refined, with attention to flavour, texture and quality. The products are processed in Belgium and sourced locally, with controlled and guaranteed traceability.

Foie Royale

Foie Royale is an alternative to goose and duck block foie gras, made from non-fattened liver and the animals’ own fat. The livers come from free-range animals in Germany, where force-feeding is prohibited by law. Procedures such as wing clipping and beak trimming are not carried out either.

The animals have more space and can display natural behaviour. During production, the liver and fat are bonded together by high-pressure processing (pascalisation). This creates a product with a texture comparable to block foie gras, but without using force-fed liver.

Recipe tip: Foie Royale

Ring of Foie Royale, five-spice jelly, liquorice meringues, sumac macarons and a Napoleon crisp.

View the recipe

Happy Foie

Happy Foie is an alternative to foie gras, made from fine goose and duck liver without force-feeding. The product was developed out of a desire to offer a conscious alternative to traditional foie gras, combining natural liver with high-quality organic fats.

No animals are force-fed for Happy Foie. The organic duck liver comes from an Austrian producer specialising in alternative husbandry methods. The organic goose liver comes from a small family farm in Germany that works to organic guidelines. The combination of craftsmanship, selected raw materials and a carefully developed production process results in a creamy, refined product.

Coming soon to HANOS.

Plant-based alternative

Sfeerbeeld van alternatieve foie gras plantaardig Le Fou Gras

Le Fou Gras by Foie Gras Gourmet

Le Fou Gras by Foie Gras Gourmet is a plant-based alternative to foie gras, without any animal liver. This plant-based speciality was developed after three years of research, creating a recipe that approaches the appearance, texture and flavour experience of traditional foie gras on a plant basis.

Le Fou Gras is spreadable and available in a classic version and a version with black truffle. It offers an accessible alternative for chefs and business owners who want to offer a fully plant-based choice.

Coming soon to HANOS.

Recipe tip: Vegan Foie

Chef Jonathan Zandbergen inspires with his own vegan foie based on a creamy cashew pâté, seasoned with miso, tahini, shiitake, cognac, white port and truffle oil, among other things. The pâté is shaped into balls, rolled in finely chopped almonds and served with carrot caramel, amlou and orange cream.

View the recipe

Sfeerbeeld van masterclass 5 gangen groentemenu

Looking further: 5-course vegetable menu

Jonathan Zandbergen is an SVH Master Chef and head chef of Wild Atelier in Apeldoorn. Before that, he ran the kitchen of Restaurant Merlet* in Schoorl for many years. In this masterclass, he shares not only the recipe for vegan foie gras but also his vision on vegetable dishes through a refined 5-course vegetable menu.

View the masterclass