{"id":316917,"date":"2025-10-01T14:25:44","date_gmt":"2025-10-01T12:25:44","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2025\/10\/happy-museau-dog-food-like-grandma-used-to-make\/"},"modified":"2025-10-01T14:31:32","modified_gmt":"2025-10-01T12:31:32","slug":"happy-museau-dog-food-like-grandma-used-to-make","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2025\/10\/happy-museau-dog-food-like-grandma-used-to-make\/","title":{"rendered":"Happy Museau: dog food like grandma used to make"},"content":{"rendered":"\n

In Monaco, Eleonora Roversi is revolutionising dog food by bringing back something our grandmothers knew in their day: simple and authentic fresh ingredients, the keys to animal welfare.<\/strong><\/p>\n\n

Back to basics<\/h2>\n\n

In an age when industrialisation has processed even what’s in our four-legged companions’ food bowls, the central question is: what do our pets really eat? Eleonora Roversi, founder of Happy Museau<\/em> (‘Happy Snout’), has seen a disturbing development over the years. “When my grandmother used to cook for us, she would also cook for the dogs. I’ve seen animal health change with the arrival of industrial food,”<\/em>\u00a0\u00a0she says.<\/p>\n\n

This observation, which is both personal and general, has led her to create an approach that reconciles tradition and modern science. Because behind the nostalgia lies a physiological reality: dogs, descended from wolves, have a shorter intestine, which is designed to metabolise animal proteins, not to digest the flour, gluten and artificial additives that make up the majority of industrial foods.<\/p>\n\n

Cottage versus industry<\/h2>\n\n

Unlike the dog food giants, Happy Museau<\/em> has opted for a cottage (artisanal) laboratory, as is authorised in the European Union, where just two people – the owners themselves – prepare each meal. “It’s a proper kitchen, not a factory,”<\/em>\u00a0says Eleonora. “Some of the vegetables have practically zero mileage, and everything is traceable from the moment the raw materials are selected.”<\/em><\/p>\n\n

The production process is the opposite of industrial extrusion, which subjects foodstuffs to extreme temperatures. Here, recipes are cooked at low temperature, a technique used in gourmet cooking to preserve nutrients and flavours. The meals are then vacuum-packed in certified sachets that don’t release microplastics, guaranteeing freshness and safety.<\/p>\n\n

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A post shared by Happy Museau (@happymuseau)<\/a><\/p><\/div><\/blockquote>