A fine dining farm-to-table experience in Canada’s Niagara region an hour south-west of Toronto, located on a Jordan Station winery known for impressively dry Riesling and dreamy Cabernet Franc. Pearl Morissette is run along regenerative practices by chefs Daniel Hadida and Eric Robertson, formerly of Septime in Paris and Belgium’s In De Wulf respectively. They bring their classical French training to the epic Canadian landscapes, serving an evolving menu of regional ingredients to tell the story of the land, the people who work it, and its history, from Muscovy ducks and sockeye salmon to wild flowers and mushrooms in a tasting menu of around ten courses.
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