With the fall, the months in "-bre" are back, just like the traditional oyster season. Whether you are a fan of this delicate mollusk or a neophyte in this area, it's more than ever the perfect moment to enjoy it.
They discourage some and make others salivate. Still, tasting an oyster for the first time remains an adventure. Its texture and appearance are a bit out of the ordinary. Some tips to better navigate your next order!
How to choose its variety?
Some oyster restaurants and oyster bars will offer you several varieties of oysters. How to navigate? "Before choosing a variety, make sure you are in a season that is good for oyster consumption. Connoisseurs prefer to eat oysters in the winter months. Oysters are assessed according to various criteria such as the texture of the mollusc's flesh, the concentration of iodine and the typicality of the taste; it varies from one variety of oysters to another, "says Julien Ouellet, chef at Auberge Saint-Antoine and Chez Muffy. There is of course for all preferences, but seeking advice at the first tastings is a great idea. We will probably suggest you a boilerplate oyster. "By tasting different varieties, and also by experimenting with oysters in the kitchen, you will identify the categories of oysters that appeal to you the most," says the chef.
Nature or seasoned?
Purists prefer them nature or with a few drops of lemon juice. However, to go slowly, you may like to season your oysters to get used to the texture quietly. "The most traditional are shallot vinegar, a very simple condiment made from chopped shallots and red wine vinegar, grated fresh horseradish and chilli sauces".
How much to order?
Oysters are usually eaten as an entrée unless they are part of a seafood platter. Six to twelve oysters should therefore suffice.
With what to accompany them?
"Oysters are usually very well accompanied by platters of shellfish and other seafood tasting. You can marry them with bubbles, Prosecco, Cava, Champagne or white wines. Get professional advice to get the best deal, "says Ouellet.
Some good places to taste them!
Bar Artéfact (Québec)
Auberge Saint-Antoine, 8 Rue Saint-Antoine
Kraken Kru (Québec)
190, rue Saint-Vallier Ouest
La Gaspésienne 51(Québec)
1626 chemin Saint-Louis
Restaurant Cru (Saint-Lambert)
585 AV. VICTORIA
Lucille's Oyster Dive (Montréal)
5626 av. de Monkland
La Boîte Aux Huîtres (Montréal)
7070 Henri Julien
Le Pot – Papilles et Cocktails (Trois-Rivières)
326 rue des Forges
Restaurant L’Impérial (Granby)
320 boulevard Leclerc, Local 28
Le Shack du Pêcheur (Boucherville)
1052 Rue Lionel-Daunais
