Brûlée Oyster with smoked brown butter vinaigrette, finished with Newfoundland Salt Company Sea salt

Jason Lynch | Le Caveau and The Black Spruce

Le Caveau is located in the Annapolis Valley where Jason grew up on a poultry farm. Having grown up on a farm in a rural farm community, product and quality were always important to him. After working in Toronto and Ottawa while attending Le Cordon Blue the opportunity to move back to Nova Scotia and train with some of Canada’s most respected restaurateurs, David Barrett, Nicholas Pierce and their Chef Werner Bassen. He took the chance and moved back to the Annapolis Valley where he has dedicated himself to working with local farmers, meat purveyors, and fishmongers to build a supply chain that would be able to supply the majority of the product he would need to run his restaurant.

In 2007, Jason helped open the Black Spruce restaurant located at Neddies Harbour Inn, Norris Point, Newfoundland and continues to work closely with the restaurant having developed a strong connection to the area and working to create a similar supply chain in Norris Point.

For 12 oysters


125 ml brown butter
1/2 teaspoon chopped thyme
1/2 teaspoon finely chopped garlic
1/4 teaspoon smoked paprika
2 tablespoon finely grated old Gouda
2 dashes of good quality hot sauce
2/3 tsp Newfoundland Salt Company sea salt


Preheat broiler in oven to 425 and place rack 3/4 of the way up in oven:
  1. Combine all ingredients and mix until smooth
  2. Shuck oysters and drain off liquid
  3. Add equal amounts of butter mixture to oysters
  4. Place on baking sheet and put under broiler for 2-3 mins until golden brown
  5. Allow to rest 3-4 minutes
  6. Add a pinch of Newfoundland Salt Company sea salt and serve

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