As an Executive Chef, Beau Soleil Oysters are by far my favorite. Beau Soleil are farmesd in three bays of northern New Brunswick: Shippagn, Neguac and Richibuctou. The shells are always perfect. Not big- it still takes four years to reach a 2.5 inch cocktail size- but well groomed, and so uniform they almost look stamped out by a machine. The flavor is refined and light but with a bit more brine, and something of yeasty warm bread aroma you get with good champagne. This makes them the perfect starter oyster. If I had a novice oyster eater in my care and wanted to guarantee a successful first experience, I'd order two dozen Beau Soleil.
shouldn't you credit Rowan Jacobsen from The Oyster Guide for this description?
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