{"id":5110,"date":"2020-09-27T19:19:32","date_gmt":"2020-09-27T23:19:32","guid":{"rendered":"https:\/\/www.chefandco.ca\/?p=5110"},"modified":"2020-09-28T00:17:42","modified_gmt":"2020-09-28T04:17:42","slug":"beausoleil-the-queen-of-oysters","status":"publish","type":"post","link":"https:\/\/www.chefandco.ca\/en\/2020\/beausoleil-the-queen-of-oysters\/","title":{"rendered":"BEAUSOLEIL: The Queen of Oysters"},"content":{"rendered":"
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How can you summarize in a few lines what makes the BeauSoleil oyster an exceptional oyster? How to explain that this oyster wins awards of excellence and that it is the favorite of the greats of this world?<\/strong><\/p>\n

The secret is simply in the water.<\/strong><\/p>\n

When they are born, the spat attach to sensors in the saline water of southern New Brunswick and are transported to Neguac Bay. They are then returned to the water and the oyster remains suspended for two to three years.<\/strong><\/p>\n

The peculiarity of the bay of Neguac is that the waters which circulate there are at the mercy of the tides, sometimes sweet and sometimes salty. The oyster is therefore inexorably submerged in both the cold, salty water of the Atlantic and the fresh, temperate water of the Miramichi River. This unique pairing gives the BeauSoleil oyster its slightly saline taste on the palate, with a firm flesh much appreciated by amateurs.<\/p>\n

From the stage of taking the tests until delivery, BeauSoleil oysters are handled with care and delicacy. The packaging is carefully designed so that the oysters do not lose any flavor during transport and adapt to the constraints of market displays.<\/p>\n

Some people prefer them raw than cooked, the Rockefeller method being arguably the most popular. But there are many other ways to prepare BeauSoleil oysters.<\/p>\n

Last year, the management of Maison BeauSoleil issued a challenge to the cooking department of the New Brunswick Community College, CCNB. That of developing starters, main courses and desserts based on BeauSoleil oysters. Chef teacher Richard Chiasson and his students successfully met the challenge and concocted nine delicious and easy-to-prepare recipes.<\/p>\n