This post is also available in: 
English 
Français 
Deutsch
The Chamber of Agriculture, is of course present at Expogast, the world gastronomy event in Luxembourg, which is being held until 30 November at LuxExpo, and in partnership with VATEL Luxembourg, has the honour of highlighting one of the Grand Duchy’s flagship products: its beef. The Chamber asked some of the international teams competing in the World Culinary Cup what they thought of this local product. Here is an expert opinion: Gunnar Hvarnes the coach and manager of the Norwegian team.
Bronze Bocuse 2011, Gunnar Hvarnes is a Norwegian chef who already participated in Expogast in 2006. In 2020, he was the coach of the Norwegian cooking team that won the Bocuse d’Or Europe. He is now the coach and manager of the Norwegian team at Expogast.
How would you rate the quality of beef, a product of Luxembourg’s terroir?
The quality is fantastic! We worked on the chuck and the rump steak. Visually, the meat is darker than what we are used to seeing in Norway, which is lighter, more pink. This means that the meat will be more powerful in the mouth. Luxembourg beef is really a beautiful product.
Does the origin of beef in Norway play a particular role for butchers and consumers?
We eat a lot of beef in Norway and we have a lot of beef farms. There is very good beef, but also a lot of very good lamb which is also a very popular meat in our country.
Can you tell us your little secret for preparing meat that is tender and melts in the mouth?
You need to find beef with a lot of fibre and a lot of fat. Grill or sauté it, but before cooking it, let it rest for at least half an hour at room temperature.
What is your favourite piece of beef and why?
The entrecote, because it is a piece that has everything: the good taste of the meat, the tenderness, it is good to sauté, to grill… Served with chips and a béarnaise sauce, it is a must.
How did you stage the pieces of Luxembourgish beef you were given for this Culinary World Cup?
We put the rump steak in butter for a while and then grilled it. As for the chuck, we steamed it and served it with chanterelles and various other mushrooms.