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Restaurant Pearl Morissette

Roasted guinea hen, purée of summer mushrooms and nasturtium, hazelnut jus.

THE DINING ROOM IS ON THE TOP FLOOR of an agrarian-meets- contemporary-Scandi barn, rising regally above a quiet field. This is where the 17-hectare farm of Ontario-reared chefs Daniel Hadida and Eric Robertson is located. Its inspiration was their time spent working in Paris and rural Belgium, where they realized that to cook the best, they’d need to grow the best. Their idealism is, thankfully, underscored by a mastery of classic culinary techniques. Seasonal ingredients, many of them sourced by in-house forager/gardener Deirdre Fraser or grown on their regenerative farm, are prepared with a modern European sensibility. Think Mahone Bay scallops with the juice of green strawberries and preserved pine leaves and dill; and celeriac roasted in umami-rich sake lees sourced from British Columbia and christened with wild Acadian sturgeon caviar, garden-grown lemon balm and a sauce of mussels and sake lees. Service is exemplary, finding the equilibrium between country casual and fine-dining polish. Visitors can book wine tastings and garden tours and stop by RPM Bakehouse, located on the main street in Jordan Village, which sells wines by the bottle.

The closest thing to pure French country cooking that this country has. Howard Levitt
Best Seat
The private chef’s table with a 15-course tasting menu.
Wines are both local and sourced from further afield, including Sicily, Alsace, Burgundy and the Loire.