European Union | Top French Chef Praises U.S. Beef in Leading Culinary Magazi...

European Union

Top French Chef Praises U.S. Beef in Leading Culinary Magazine

French Chef Laurent Delarbre, an executive chef at the Grand Hotel Intercontinental Paris-Opera, is featured this month in Le Chef, the most popular French magazine for hotel and restaurant professionals, highlighting the many positives in using U.S. beef. Click here to view the article (in French).

Chef Delarbre recently joined a USMEF team of seven executive chefs from one- and two-Michelin star restaurants in the Netherlands, Germany, France and Italy that visited the United States to see first hand each step in the process of bringing U.S. beef from the farm to the plate.

In the Le Chef article Chef Delarbre explains that he was able to observe every stage of the U.S. beef production process, and he was impressed by the regulations and processes that ensure high quality, safe and consistent beef products. Chef Delarbre stressed the consistency of U.S. beef, which he relies on to produce quality dishes for more than 300 customers each day. The Grand Hotel, which purchases up to 2 metric tons of U.S. beef per month, prefers U.S. beef for its marbling, tenderness and consistent qualities that assist chefs in ensuring each dish is of the highest quality.

“Today, one of the most difficult things is finding the right products that are high in quality,” Chef Delarbre said. “This is also the job of the chef.”

This article, reaching more than 55,000 restaurant professionals, demonstrates that as USMEF introduces top chefs to U.S. beef attributes and applications, they naturally serve as ambassadors for U.S. beef by spreading the word to their peers and encouraging others to try the products.

USMEF works closely with high profile, well respected chefs and restaurants at the top end of the European market as part of its strategy to position U.S. beef as the best beef available at any price. This strategy is beneficial at all levels of the hotel, restaurant and retail sectors since it emphasizes the quality attributes of U.S. beef.

European Union

Top French Chef Praises U.S. Beef in Leading Culinary Magazine

French Chef Laurent Delarbre, an executive chef at the Grand Hotel Intercontinental Paris-Opera, is featured this month in Le Chef, the most popular French magazine for hotel and restaurant professionals, highlighting the many positives in using U.S. beef. Click here to view the article (in French).

Chef Delarbre recently joined a USMEF team of seven executive chefs from one- and two-Michelin star restaurants in the Netherlands, Germany, France and Italy that visited the United States to see first hand each step in the process of bringing U.S. beef from the farm to the plate.

In the Le Chef article Chef Delarbre explains that he was able to observe every stage of the U.S. beef production process, and he was impressed by the regulations and processes that ensure high quality, safe and consistent beef products. Chef Delarbre stressed the consistency of U.S. beef, which he relies on to produce quality dishes for more than 300 customers each day. The Grand Hotel, which purchases up to 2 metric tons of U.S. beef per month, prefers U.S. beef for its marbling, tenderness and consistent qualities that assist chefs in ensuring each dish is of the highest quality.

“Today, one of the most difficult things is finding the right products that are high in quality,” Chef Delarbre said. “This is also the job of the chef.”

This article, reaching more than 55,000 restaurant professionals, demonstrates that as USMEF introduces top chefs to U.S. beef attributes and applications, they naturally serve as ambassadors for U.S. beef by spreading the word to their peers and encouraging others to try the products.

USMEF works closely with high profile, well respected chefs and restaurants at the top end of the European market as part of its strategy to position U.S. beef as the best beef available at any price. This strategy is beneficial at all levels of the hotel, restaurant and retail sectors since it emphasizes the quality attributes of U.S. beef.