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Delta Beauséjour

I was based at the Delta Beauséjour for travels to Shediac Bay and Hopewell Rocks. The hotel has received the prestigious Hotel of the Year award twice running (the prize was also awarded the hotel in 2009). This Delta hotel is the largest in the province and offers both 309 guest rooms and 24,000 square feet of convention space. It’s a renowned leader in fine dining, catering, and conventions.

Delta Beauséjour Delta Beauséjour

Additionally, the Beauséjour is a charter member of the UNESCO Fundy Biosphere Reserve, and important organization dedicated to protecting the Biosphere Reserve’s development and conservation. The Upper Bay of Fundy coast stretches from St. Martins to Tantramar Marsh (near Sackville) and inland to Moncton. The amount of visitors drawn to this region yearly is one reason that the Reserve was created, in order to keep it sustainable through tourism while creating an awareness to all who experience its rich cultural and ecological area.

Delta Beauséjour

I stayed in a modern, large room with a very comfortable king size bed, and took a break from the heat to enjoy the largest indoor hotel waterside in New Brunswick. The hotel is located close to golf courses, Fundy National Park, saltwater beaches, the Hopewell Rocks, and Magic Mountain outdoor water park, Atlantic Canada’s largest man-made natural attraction.

The hotel also has an indoor mineral pool, jacuzzi, and fitness centre. There’s complimentary wifi available and a hidden fridge to keep things chilled.

And no stay at the Beauséjour would be complete without experiencing the Windjammer Restaurant inside the hotel.

Windjammer Restaurant/Samantha Head, Brett Clarke
[Windjammer Restaurant’s Samantha Head, Brett Clarke]

The hotel has a rooftop beehive and garden, its ingredients used in many of the dishes on the menu. I was lucky to have visited the garden after breakfast the next morning, learning of Executive Chef Stefan Müller’s background and passion for locally-sourced food. Müller and his team help support regional fishers, producers, and farmers.

Born and raised in Germany’s tiny Goddelau, Chef Müller has worked at the Canadian Pacific Lodge at Kananaskis in the Alberta mountains, the Algonquin Hotel in St. Andrews, and later at the CP Hotel Beauséjour (now the Delta Beauséjour). He’s been executive chef since 2002.

In addition to his busy schedule, he’s also found the time to introduce a line of signature products at Le Café, including home made sausages, pates, condiments and jellies. Müller gives back to the local community by volunteering his time to many cultural and charitable events.

Windjammer Restaurant

The restaurant interior resembles an 18th century square-rigger, to tie in with the local shipping industry. The menu highlights Atlantic cuisine, and every attention to detail is paid, including top quality service, ingredients, and a very relaxing atmosphere to soak it all in.

Windjammer Restaurant/Citrus halibut, blueberry compote

Our meal began with a citrus halibut with blueberry compote starter, including a colourful, edible nasturtium from the rooftop garden.

Windjammer Restaurant/Beausoleil oysters on the half shell

I made sure to order New Brunswick’s own Beausoleil oysters on the half shell (6/$14.95; 12/$28.95), served here with apple and rooftop jalapeño jelly. The oysters are very well known throughout America, and have been served at Napa’s French Laundry.

Windjammer Restaurant/St. George farmed Atlantic salmon, rooftop dill & goat cheese polenta

A beautifully presented plate of farmed Atlantic salmon arrived as my entrée, containing a crispy filet of salmon, rooftop dill and goat cheese polenta, sorrel Beurre blanc and seasonal vegetables ($28.95).

Windjammer Restaurant/St. George farmed Atlantic salmon, rooftop dill & goat cheese polenta

While I did order farmed Atlantic salmon, it should be pointed out that the Atlantic coast has been so overfished that this is the only option in keeping certain seafood items on the menu. We’re lucky in BC that salmon hasn’t reached that point yet.

Windjammer Restaurant/orange granita amuse bouche
[Orange granita amuse bouche]

Speaking of overfishing, there’s currently an abundance of American lobster. Their industry is overfishing this delicacy, and trying to bring it over the border sold at very low prices. In sustaining the Canadian lobster fisheries, many American lobsters had to be turned away and destroyed so that our own fishermen can continue to stay afloat (pardon the pun). It’s a shame to hear about lobster being turned back, and hopefully this issue will sort itself out for the benefit of the lobster’s survival rate. I went on a lobster bay cruise (in a separate post) that mentioned this as well. It’s delaying the start to their own area’s lobster season start date.

Chef Müller overseas the hotel’s TRIIO Restaurant and Lounge, Le Café, and The Windjammer. As premier caterer to Moncton’s Magnetic Hill concert arena, chef Mueller has prepared feasts for the Rolling Stones, U2, Bon Jovi as well as Queen Elizabeth II, numerous Prime Ministers and Governors-General, and will be pampering Bruce Springsteen and his crew on their upcoming concert there.

Windjammer Restaurant/Creme brûlée

Following dinner, my touring companion and I shared a fantastic crème brûlée ($11.95) and apricot/chocolate macarons prepared by the restaurant’s pastry chef.

Windjammer Restaurant/apricot and chocolate macarons

Both the Delta Beauséjour and Windjammer Restaurant are located at 750 Main Street in Moncton.

My stay at the Delta Beauséjour and dinner at The Windjammer were both courtesy of Tourism New Brunswick.

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