The Cuisine of Saint-Pierre

The cuisine of Saint-Pierre and Miquelon is a delightful surprise, genuine French gastronomy transplanted to a windswept rock in the North Atlantic and married to the bounty of the surrounding sea. The islands' bakeries and pâtisseries turn out proper baguettes, croissants and fine pastries, French cheeses and wines fill the shops, and cosy bistros serve classic French dishes with island flair. But the true stars come from the cold Atlantic waters: fresh cod, long the lifeblood of the archipelago, prepared in myriad ways, along with scallops, lobster, snow crab and other superb seafood. A touch of Acadian and maritime tradition rounds out the table. Rich, fresh and authentically French, it is unexpectedly fine food for so remote a place.

What you actually see

• The fresh cod - the Atlantic cod, lifeblood of the islands.
• The seafood - the scallops, lobster and snow crab.
• The French pastries - the baguettes, croissants and pâtisserie.
• The bistros - the cosy French dining with island flair.

When to go

Year-round; the archipelago's French bistros and bakeries serve fine food in every season, with fresh Atlantic seafood a highlight whenever the boats come in. Fresh cod and seafood, French pastries and cosy bistro dining are the signatures to seek out.

Honest expectations

The islands' remoteness means some ingredients are imported and dining options limited, but the French culinary standards and superb fresh seafood more than compensate. As genuine French gastronomy married to the bounty of the North Atlantic, from fresh cod and seafood to fine pastries and cheeses, though, the cuisine of Saint-Pierre is an unexpectedly delightful treat.

Nearby

The bistros and bakeries of the town of Saint-Pierre serve it.