Blog post -
Shellfish Season
Now that the crayfish season is coming to an end, we are welcoming the other shellfish. Shellfish is often associated with summer, but it is actually now, in the autumn that they are at their best. The main reason for this is that the cold water makes wonders. Do you remember the old rule saying that seafood should only be eaten during months with the letter "R"?
Is there anything more festive than seafood? Oysters and a glass of icy and cold champagne, or a deep red lobster for the New Year’s celebration? The versatility is another advantage of seafood, that they can be cooked in so many different ways and how the flavors vary from fresh salt to subtle sweetness.
Since seafood often tend to be relatively salty, white, fruity and fresh wines are the best option.
Here at the Grand Hôtel, we have had a tradition of celebrating the entrance of autumn with our Shellfish extravaganza for many years.
Our popular seafood weeks take place from 16 September until Sunday 11 October.
Special times require special solutions. Therefore, we have chosen to serve the seafood buffet in the Winter Garden, where there is a lot of space for social distancing.