Four top French restaurant chefs savoured the flavour of Irish oysters last week during a two day visit co-ordinated by Bord Bia in conjunction with Bell’s Isle Oyster Farm, Donegal and its French partner Cabanon de l’huitre.
The group of influential chefs attended the Galway World Oyster opening competition where they were accompanied by Bernard Gonthier, 7 times world oyster champion opener and former shellfish buyer for a number of top French seafood restaurants.
The chefs were in for a real treat when dinner was prepared by Michal Moran, Moran’s Oyster Cottage, Galway, a family run Irish seafood business which dates back almost three hundred years.
The chefs ended their visit on a high with a trip to Bell’s Isle Oyster Farm. Here, the group experienced top quality product and oyster farming in a pristine environment. Bell’s Isle oysters are certified under the Irish Quality Oyster scheme and are renowned for their superb quality, meat content and perfect shape.
Nicolas Ranninger, Bord Bia France who travelled with the group said Ireland has a natural resource beyond compare for oyster culture “This trip will instigate recognition for Irish quality oysters among top Parisian seafood restaurants” he added.