Page 27 - Taste_and_Travel_International

NEW BRUNSWICK DESTINATIONS

Les Brumes du Coude — this great Moncton restaurant
is ‘Un Bistrot Presque Traditionnel’ — an almost traditional
bistro. Located in Moncton’s Aberdeen Cultural Centre,
there would be no better description, combining the
heritage of the Acadian peoples, the First Nations and the
various settlers who transposed their culinary traditions to
this new landscape.
Les Brumes du Coude is Chef Michel Savoie’s personal CANADA
statement. His blackboard menus reflect some of the most
seasonal and best ingredients anywhere in New Brunswick,
from the bread he bakes daily and the chanterelles he
pickles to some of the finest oysters in the country. He is a
purist, collecting antiquarian food magazines and writing
his personal recipes in beautiful script.
Chef Stefan Müller has access to some spectacular
ingredients, many of which he has seen develop in the 14
years he has been at the Delta Beauséjour. His 100-mile
menu is served all summer long. The Windjammer
Restaurant has become a perennial favourite on many
annual ‘Best of’ lists, and has been awarded — annually
since 1992 — the CAA Four Diamond Award for excellence
in dining. It is NOT your typical hotel dining room… it’s
elegant and the food’s exceptional.
Begin with the very local Beausoleil oysters that find ))%Ũ
themselves on fine dining tables in all of eastern Canada. it
Müller serves them chilled on the half shell with apple and MAKES 1 ½ CUPS
rooftop-grown jalapeño pepper jelly. From Acadian Coy Wolf
Cormier Village, foie gras is pan-seared with maple-pear
purée and served with brioche French toast topped with Wild Berry Mignonette
blueberry Magnetic Hill wine reduction. Lobster from Bay
of Fundy comes served with potatoes, remoulade and Ũ Ũ Ũ .Ũ )3Ũ )& Ũ." Ũ'#!()( .. Ũ1 -Ũ
micro greens, or in a classic bisque flamed with brandy. - Ũ)(Ũ&) &Ũ, -* ,,# -Ũ." .Ũ , "Ũ*# %-Ũ /.Ũ-" Ũ
If you’re craving scallops, Müller pan-sears them and *.-Ũ#.Ũ.",)/!"Ũ." Ũ- -)(-UŨ .Ũ1),%-Ũ` -* # &&3Ũ
serves with raspberry wine ‘caviar,’ parsnips and Belliveau 1 &&aŨ1#."Ũ." Ũ-' &&VŨ & 0)/ /&Ũ1#& Ũ ,,# -Ũ." .Ũ!,)1Ũ
Orchard vinaigrette. Acadian sturgeon is served as a triple &&Ũ)0 ,Ũ." Ũ, !#)(VŨ ,)'Ũ." Ũ ,&# -.Ũ-., 1 ,,# -Ũ
threat: smoked, cured with maple, and pan-seared, infused
with spices. Wild boar loin from New Brabant is grilled and ( Ũ &/ ,,# -Ũ.)Ũ -% .))(Ũ ,,# -VŨ1"# "Ũ , Ũ Ũ
served with parsnip gnocchi, cider jus and caramelized 0)/,#. Ũ#(Ũ" ,Ũ%#. " (UŨ
apple purée. If you have an urge to be really elegant, the
dining room is set up for table-side service (I love it!!) to Mixed Berries 1 cup, fresh Dry White Wine
flambé a perfect beef tenderloin with a classic green or frozen (Muscadet)
peppercorn sauce or classic crêpes Suzette. This is the Shallot 1 medium, finely ⅛ cup
domain of Maître d’ Frédéric Mazerolle and his presence diced Freshly Crushed Black
alone is worth the visit. Organic Apple Cider Pepper
Beyond Moncton, the winding drive beside the Vinegar ½ tsp
Petitcodiac River takes you through hills and by some of ¼ cup Fresh Oysters
the original Acadian dike-land that was reclaimed centuries for serving
ago by the early Francophone settlers. Today with the
moderation of the Bay of Fundy, fruit trees flourish, 1 MASH the berries, either by pulsing 3–4 times in
particularly apples. In 1932 Sébastien Bourgeois planted 80 food processor or smashing with fork. Add all other
acres which are still in the family as Verger Belliveau ingredients, then store for 24 hours in the fridge to meld
Orchard. Today, grandson Robert Bourgeois has taken the flavours.
reins and although the orchards are still the focal point, a 2 SHUCK raw oysters, spoon ½ tsp over each oyster.
small country market and café has been established. He is
justifiably proud of their Scow apple cider, a dry cider that’s 3 THE mignonette lasts 4 weeks when kept refrigerated.
already garnering awards.

JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 25