Atlantic Canada, Canada
Acadian Grated Potato Dumpling
Poutine râpée
Traditional Acadian boiled potato dumpling with pork filling, mixture of grated and mashed potato, Christmas dish.
northern-america
Saint Pierre and Miquelon
Explore 59 foods connected to Saint Pierre and Miquelon, from everyday staples to rare local specialties.
59 foods12 leading categories1 Essentials guides
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The local shortlist
Saint Pierre and Miquelon Essentials
5 editor-selected foods for understanding the place through what people eat.
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The full directory
Traditional foods from Saint Pierre and Miquelon.
59 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Paris, France
Baguette
Baguette de tradition
Long thin crusty bread with a soft airy interior, the symbol of French baking.
Burgundy, France
Beef Bourguignon
Boeuf bourguignon
Beef slow-cooked in red Burgundy wine with mushrooms, pearl onions, and bacon.
Nouvelle-Aquitaine, France
Bisque
Smooth creamy shellfish soup, traditionally made with lobster or crayfish.
Marseille, France
Bouillabaisse
Provencal fish stew from Marseille with saffron, multiple fish varieties, and rouille.
Saint Pierre and Miquelon
Boulettes de Morue
Salt cod mixed with mashed potatoes, herbs, and onion, formed into balls, and fried until golden; a signature appetizer and comfort-food specialty of Saint Pierre and Miquelon.
Saint Pierre and Miquelon
Brandade de Morue
Brandade de morue canapés (Cod cream canapés)
A rich purée of salt cod, garlic, olive oil, and potatoes, often gratinated; a classic French dish that is a staple of the Saint Pierre and Miquelon table.
Pays de la Loire, France
Brioche
Rich enriched bread made with generous butter and eggs, tender cake-like crumb with golden crust.
Brittany, France
Buckwheat Galette
Galette de sarrasin
Galette de sarrasin is Brittany’s thin buckwheat crêpe, folded around savory fillings.
Burgundy, France
Burgundy Snails
Escargots de Bourgogne
Snails cooked in garlic parsley butter, served in their shells as an appetizer.
Normandy, France
Calvados
Apple brandy from Normandy, aged in oak, with a rich apple aroma.
Occitanie, France
Cassoulet
Slow-cooked bean casserole with duck confit, Toulouse sausage, and pork from the Southwest.
Grand Est, France
Champagne
Sparkling wine from the Champagne region, made by the traditional methode Champenoise.
France
Cherry Clafoutis
Clafoutis
Baked cherry custard from Limousin, traditionally with unpitted cherries.
France
Chocolate Croissant
Pain au chocolat
Rectangular laminated pastry filled with dark chocolate batons, also called chocolatine.
Greenland
Cloudberry
Aqisseq Paarnaa
Cloudberries; a prized Arctic berry found in southern Greenland; amber-colored and tart; used in desserts, jams, and beverages; a summer harvest; a delicacy that features in Nordic and Greenlandic cuisine.
Saint Pierre and Miquelon
Cloudberry Liqueur
Liqueur de Plate-bière
An artisanal liqueur made by macerating cloudberries (platebières) for several months; produced by locals and Liqueurs des Iles on Saint Pierre and Miquelon; served neat, in desserts, and in sauces for scallops.
Saint Pierre and Miquelon
Cod Tongues and Cheeks
Langues et Joues de Morue
Crispy fried cod tongues and cheeks; a distinctive local delicacy using all parts of the fish, served as a snack or starter on Saint Pierre and Miquelon.
Nouvelle-Aquitaine, France
Cognac
Grape brandy from the Cognac region, double-distilled and aged in oak barrels.
Burgundy, France
Coq au Vin
Chicken braised in red wine with mushrooms, onions, and bacon, a Burgundy specialty.
France
Creme Brulee
Rich custard topped with a caramelized sugar crust that cracks when tapped.
Brittany, France
Crepe
Thin wheat flour pancake, sweet or savory, from Brittany.
Paris, France
Croissant
Crescent-shaped laminated pastry, buttery and flaky, adapted from the Austrian kipferl.
France
Croque Monsieur
Croque-monsieur
Grilled ham and cheese sandwich topped with béchamel and gratineed cheese.
France
Duck Confit
Confit de canard
Duck legs slow-cooked in their own fat until tender and melting, then crisped.
France
Eclair
Elongated choux pastry filled with cream and topped with glossy icing.
Brittany, France
Far Breton
Traditional Brittany custard tart with prunes, dense and rustic.
Atlantic Canada, Canada
Fish and Brewis
Traditional Newfoundland meal of salted cod, salt pork, and hardtack biscuits, served with scrunchions.
Spain
Flan
Flan de huevo
Spain's classic caramel custard made with eggs, milk, and sugar, with a soft caramel sauce on top, found in every Spanish home and restaurant.
France
Foie Gras
Fattened duck or goose liver, a luxury delicacy from the Southwest of France.
France
French Cider
Cidre
Sparkling apple cider from Normandy and Brittany, dry or sweet, served in bowls.
Saint Pierre and Miquelon
Grilled Capelin
Capelan Grillé
Small smelt-like fish grilled on a plank during the spring spawning season; prized for its surprising floral aroma and delicate flesh on Saint Pierre and Miquelon.
United States
Hamburger
A ground beef patty grilled or griddled and served in a bun with lettuce, tomato, onion, pickles, and condiments.
Atlantic Canada, Canada
Jiggs Dinner
Sunday tradition of salt beef, cabbage, carrots, turnip, and potatoes boiled together with pease pudding.
France
King Cake
Galette des rois
Puff pastry filled with frangipane, eaten for Epiphany with a hidden feve charm.
Brittany, France
Kouign-Amann
Breton pastry with layers of butter and sugar, caramelized and crispy.