St Pierre and Miquelon

Miquelon-Langlade

St Pierre and Miquelon

Miquelon-Langlade

3

Photos

St Pierre and Miquelon by null
St Pierre and Miquelon by PARTS UNKNOWN

Highlights

At Saint Pierre, indulge in a one-Michelin-star dining experience where minimalist plating turns each dish into a captivating culinary journey.  

Featured on Michelin
Placeholder
Placeholder
Placeholder

Miquelon-Langlade

Information

Static Map

Miquelon-Langlade

Features

Last updated

Jun 14, 2025

Powered By

You might also like

Terms of Use • Privacy Policy • Cookie Policy
 © 2025 Postcard Technologies, Inc.
@partsunknown

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.

Newfoundland
View Postcard for St Pierre and Miquelon
@michelinguide

"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

Ask The Expert: How To Buy And Enjoy Caviar
View Postcard for St Pierre and Miquelon
@michelinguide

"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

How Chefs Of Michelin-starred Restaurants Entice With Exquisite Plating
View Postcard for St Pierre and Miquelon