Hello folks! Sorry for the slow updates. As you know i'm currently based in Canada and guess what! Michelin (not too recently) announced in May that it is expanding into Canada and will start awarding its prestigious stars to restaurants in Toronto! Definitely something to look forward to even though i'm 2h away from Toronto. Fingers crossed that our little bundle will be up for some rides to feed his mama come fall. 

I was told by a gf that i simply HAVE TO visit Restaurant Pearl Morissette (RPM) before i pop. They’ve been recognized as one of the best restaurants not just in Niagara region or Ontario, but the whole of Canada, having come in 4th on the Canada's 100 Best Restaurants list in 2022. P.s. they have been on the list since they opened in 2018.

The kitchen is run by Daniel Hadida and Eric Robertson, Ontario-born chefs with experience in Michelin kitchens in Paris and Belgium. The 8+ course French-inspired menu (CA$147/pax) is served blind, carte blanche, and you'll hardly find the same dish presented twice on repeat visits. Sustainability and seasonality are the key features, featuring produce from around the region and also from RPM's own regenerative farm. The tasting experience could be enhanced with an exquisite wine pairing (CA$95, 6 glasses 3oz ea), drawing from international producers and exclusive small-batch wines from PM's winery. For non-drinkers, they also have an interesting seasonal juice pairing (CA$45, 5 glasses 5oz ea).

For summer, the entire operation is moved outdoors to Le Pré, which is next to the farm for a more country casual experience. Despite the informality of the venue, you could still expect the same impeccable but warm fine-dining service. Here's the menu we had on 1 Jul 2022.

Razor clams with green strawberries, dressed with a preserved cucumber and fig leaf oil, and basil. There's a fresh green note to this dish. This was paired with a floral Clos Cibonne Tentations Rosé from Côtes de Provence.

Next up, a chewy sourdough made with red fife and maria widgeon, to be slathered with a rustic roasted sunchoke mixed with whey and browned butter, topped with wild rice puffs. The light sweetness of the dip complemented the sourness from the rustic loaf.