Most people eat their BeauSoleil oysters raw so all the natural flavour comes through - pure and simple. Others will add a drop of lemon or tabasco. But serious cooks and chefs love creating new combinations of flavours. Here are a few of the recipes they've sent us:
Champagne is the ideal compliment for the salty sweet taste of a BeauSoleil, and for some celebrations only champagne will do. On less formal occasions, try a crisp, dry, ice-cold Riesling, a Muscatel or even a dry Spanish sherry. Beer lovers, however, insist that a dark stout is a oyster's best friend. We've tried them all on friends and family. No complaints yet.