Louisiana oysters have long had a reputation as the best type for cooking. Executive chef Mark Falgoust of Grand Isle seafood restaurant found out why the hard way.
When the BP oil spill happened last year, Falgoust was one of many local chefs who couldn't get Louisiana oysters from regular suppliers.
"I had to outsource oysters from all over the country," he said.
In the six months that local product was unavailable, the restaurant received oysters from South Carolina, Florida, Oregon and northern California.
The difference? "It was night and day."
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