Ulla Huprich

All or nothing

A life dedicated to beauty

Ulla Huprich first discovered her interest in a holistic approach to beauty and well-being when she was working as a model in Barcelona.

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She realized one of her childhood dreams of doing an exclusive traineeship at one of Germany’s top hairdressing salons, among other things she worked on Rodeo Drive in Beverly Hills and when she returned to Germany, she brought with her the idea of creating the perfect appearance with a comprehensive range of treatments and the relevant, top-calibre products.

Ulla Huprich created Amour Fou to provide you with this comprehensive, highly sophisticated service. She always focuses on the overall image of her clients and places great emphasis on authenticity and a feeling of well-being. Each beauty treatment, each hair cut and color, each particular style and choice of fragrance is individually suited to the personality of her client. This leads to the creation of an overall impression that expresses both beauty and an identity.

What is important now

Family Time

& Quality Time!

Enjoy the moment. No matter how turbulent the times are, I appreciate little things in life:

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a smile as you go by, a quiet walk in the woods, every meeting with my wonderful customers from all over the world. It’s my families motto of life: Enjoy the moment. So I look ahead with confidence, even in troubled times. Always with fresh ideas and new impulses. My customers like it.


Every woman can be beautiful. It is always a question of joy of life, personality and good style. Some extravagance should also be included, because everything else would be boring.

Ulla Huprich

Eat & Drink

Fast cooking

Lemon Chicken

My favorite

1 fresh organic chicken, approx. 1 kg
2 organic lemons, quartered
2 small chili peppers
2 stalks of rosemary
3 cloves of garlic
olive oil
pepper, salt, mild paprika

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Rub the outside and inside of the chicken with he spices and fill with lemons, chillies, rosemary and garlic and close with a needle.

Heat the roasting pan with olive oil in the oven and fry the chicken at 180 °C for about 1:30 hours. Brush every now and then with a mix of paprika and olive oil. Turn over and over to make it crispy on all sides. After carving, discard the filling and serve.

Goes well with

Spinach salad

With goat cheese

300 g spinach
1 ripe pear, sliced
1/2 pouligny goat cheese

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juice of one lemon
salt pepper
honey mustard
olive oil

Put the washed spinach in a bowl, place the pear and cheese on top of the spinach and drizzle with the stirred marinade just before serving.

Cook now

Fish soup

Simple & healthy

Ingredients for 2 people:
1 generous dash of olive oil
1 red onion (cut into thick strips)

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1 small tuber of vegetable fennel
(cut into thick strips)
3 cloves of garlic
1 bay leaf
1 red chilli pepper (seeds removed if you don’t like it too hot, cut into thick rings)
1 teaspoon fennel seeds
250 ml white wine
600 ml hot fish stock
500g ripe tomatoes (chopped)
1 large pinch of saffron threads (pounded in a little warm water)
200 g firm white-fleshed fish fillet (cut to bite size)
6-8 mussels
200 g small squids (cleaned and cut into rings)
6 unpeeled Norway lobster or 8 raw king prawns
150 g frozen peas
1 teaspoon chopped fennel greens
1 tbsp chopped flat-leaf parsley
Sea salt, black pepper


Heat the olive oil in a large saucepan. Let the onion and fennel take a little color. Add the whole peeled garlic cloves and the bay leaf. (Add the garlic whole as it should only work in the background).

Now stir in the chilli and fennel seeds, sweat for another 3 minutes and deglaze with the wine.

Stir the roast set on the bottom of the pot and reduce the wine by half.

Top up with the hot stock, add the tomatoes and saffron and cook covered over low heat for about 10 minutes.

As soon as the soup is slightly creamy, add the fish and cook for 5 minutes. Then the mussels, the squid.

Add the Norway lobster or prawns and the peas and cook for another 3-4 minutes, until the crustaceans have turned pink and the mussels have opened.

Fish out unopened mussels and throw them away.

Season the soup to taste, sprinkle with the fennel greens and parsley and serve with fresh bread.

I also like to add potatoes to the soup, but you can try almost any vegetable.