Discover the culinary wonders of Northern New Brunswick!
A few weeks ago, I was invited to the Atelier et Saveurs de Montréal by partners from the Northern New Brunswick Odyssey, which includes the Chaleur regions, including Bathurst, Campbelton. Miramichi, Edmunston and the Acadian Peninsula.
We are welcomed by Fanny Gauthier of the Atelier et Saveurs, as I said above, with a New Brunswick Punch, made with Gin Thuya, from the Distillerie Les fils du Roy, Lemon juice, Exl Pure honeyberry juice, cranberry / raspberry juice, passion fruit syrup and basil. A great mix to start the evening.
A first plate for the discovery of Northern New Brunswick
As we begin this evening, to accompany our cocktail, it is with a lobster paté that we continue this evening, this time from the Poissonerie du Creek in Pokemouche, in the county of Gloucester, in the North-East of New Brunswick. This mixture is quite tasty. If you like lobster you’ll love it, it’s made with lobster meat and other lobster products, breadcrumbs, water and salt, not complicated, the taste is totally there, nothing to See with the mousses that you find in your grocer of the corner. And this is the continuation of the beautiful discoveries.
Maison BeauSoleil Oysters and many other plates from Northern New Brunswick.
We know all these famous oysters, whether we like them or not, it’s everyone’s preferences, but oysters, especially free, is always good!
But they are even better when it is the owner of the Maison BeauSoleil, Amédée Savoie, and Daniel Notkins, Canadian champion oyster schucker and owner of the Notkins Oysters bar in Montreal who open them for you! And a nice deal with the beer Soeur Catherine, also from New Brunswick.
But there are not only oysters in Northern New Brunswick, there are also great dishes. Like these veal dumplings with tomato sauce and violin heads.
Let’s go to the salty with the famous ploye (a kind of pancake) of Marc Landry of the Landry & Filles restaurant (you know certainly their blue truck with the jackalope (sort of mix between a rabbit and a deer) on!
Then, on the table right next to the ploye, it was cheeses !! Oh and it was a table filled with profusion!
Next come the Clandestin cheese Financiers and honeyberry syrup.
And to finish the meal, the dessert, a coffee crème brûlée, tile with sesame seeds and maple sugar. A delight.
And why not finish with a little drink with the Grande Bagosse vodka and Absinthe La Courailleuse, both of the Distillerie les fils du Roy, with a Tonic soda, lemon juice, white cranberry juice, wildflower honey And thyme. What better way to end the evening!
In order not to leave you on your appetite, I made a recipe with clams, from the Poissonnerie du Creek, which were given to us.
Northern New Brunswick Clams & Cream Pasta!
Ingredients for 1 person
- ½ package of Farfalline Bianconere by Marco Zanier (pasta)
- 5-6 Clams and juices from Northern New Brunswick (obviously)
- ¼ cup of cream 35%
- ½ finely chopped onion
- Lemon zest
- Parmesan (As you like it)
- Sunkist Moro Blood Orange Juice (As you like it)
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- Cook pasta until al dente cooking.
- Make the onions caramelized in the skillet with butter, mandatory especially with a stainless steel All-Clad pan like mine.
- Add cream, blood orange juice, clams, thyme. And a little Parmesan to incorporate it into the sauce.
- Add the pasta and stir together for 1 to 2 minutes to heat everything together.
- Add parmesan and lemon zest over top.
Enjoy your meal with a delicious Cabernet-Sauvignon Horse Heaven Hills de Columbia Crest Winery or a Riesling Moyer Road RR1 de chez Stratus if you feel more white.
A big thank to all the team
On another note, I would have liked the wines served to us to be Maritimes wines. There are Benjamin Bridge that make great wines in the area, it’s in Nova Scotia, but still closer.