St Pierre and Miquelon

Home of Maïté Legasse Bourdain had: sea urchin pâté, stuffed squid over rice, braised halibut, local cheese, tart with local baked apples and blackberries. Lunch dates: Maïté Legasse, home cook and director of Ma P’tite Cocotte, an ambassadorial food project; Fred Morin and Dave McMillan.

"Saint Pierre is a one-Michelin-starred contemporary European restaurant where a caviar-tasting session by Royal Belgian Caviar was conducted. It is known for its exquisite dining experience." - Kenneth Goh

"Kinmedai (Pic: Saint Pierre)Make it intuitive for the diner to eat“I like minimalism as it truly focuses on the essence of the main component. It is a contemporary approach where sometimes achieving simplicity may be complex. There is definitely a ‘trend’ in plating like there is in fashion or music, but some basic rules are always present — the techniques, attention to details and precision. My aim is to take all these and make the dishes look pretty and simple but yet the plating is intuitive, speaks for itself and draws the diner’s attention to the dish, guiding them to enjoy a gastronomic experience. A dish like this requires what I call ‘intuitive plating’. I plate the different elements of the dish in a such a manner that the patron eats in a specific order to achieve those results, where the flavour evolves from first bite to last bite.”— Emmanuel Stroobant, chef-owner,Saint Pierre" - Rachel Tan