Paris, France
Macaron
Colorful meringue-based sandwich cookies with ganache or buttercream filling.
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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Grand Est, France
Madeleine
Small shell-shaped sponge cake with butter and lemon, from Commercy.
France
Mille-feuille
Three layers of puff pastry with vanilla pastry cream, means 'thousand leaves'.
Saint Pierre and Miquelon
Miqu'Ale
Craft beer from Brasserie Artisanale de l'Anse on Miquelon; varieties include blonde, rousse, IPA, Pilsner des Mers, La Blanche, and Captain Houblon; a bronze medalist at the France Beer Challenge.
Saint Pierre and Miquelon
Miquelon Foie Gras
Miquelon duck foie gras, produced on the islands and served seared or as a terrine, a nod to the archipelago's French culinary heritage.
Saint Pierre and Miquelon
Miquelon Goat Cheese
Tomme de Chèvre
Artisanal goat cheese from Miquelon's Saveurs Fermières, made with Alpine goat milk and aged with maritime influence; a proud local product featured at the Élysée 'Fabriqué en France' exhibition.
Saint Pierre and Miquelon
Mussel Tart (Tarte aux Moules)
A Saint-Pierre specialty of mussels baked in a savory custard tart, seasoned with cream, herbs, and often a splash of white wine.
Nice, France
Nicoise Salad
Salade niçoise
Nicoise salad with tuna, vegetables, eggs, and olives from Nice.
Marseille, France
Pastis
Anise-flavored aperitif from Marseille, served with water and ice.
Naples, Italy
Pizza a Portafoglio
Naples' wallet-folded pizza: a small round pizza folded into quarters (like a wallet) so it can be eaten standing. A classic Neapolitan street snack.
Quebec, Canada
Poor Man's Pudding
Pouding chômeur
Cake batter cooked over maple syrup or brown sugar sauce, created during the Great Depression in Quebec.
France
Pot-au-Feu
Slowly boiled beef and vegetables, served as broth then meat and vegetables.
Quebec, Canada
Poutine
Quebec's comfort dish of crispy fries topped with fresh cheese curds and hot brown gravy.
Saint Pierre and Miquelon
Pâté de Morue
A traditional fish pie of fresh cod, potatoes, butter, and herbs baked in a pastry crust; a family recipe passed down through generations on Saint Pierre and Miquelon.
Valais, Switzerland
Raclette
Raclette de Savoie
A half-wheel of cheese heated at the cut face and scraped onto a plate as it bubbles, eaten with potatoes, pickled onions and gherkins.
Provence, France
Ratatouille
Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes in olive oil.
France
Scallops
Coquilles Saint-Jacques
Scallops often served in the shell with a creamy gratin topping.
France
Tarte Tatin
Upside-down caramelized apple tart with buttery pastry, a French classic.
Saint Pierre and Miquelon
Tiaude
A thick fishermen's stew of potatoes, carrots, and cod in a roux; a traditional home-cooked dish of Saint Pierre and Miquelon that warms through the North Atlantic winters.
Quebec, Canada
Tourtière Meat Pie
Tourtière
Spiced meat pie traditionally made with pork, veal, and beef, Quebec's festive holiday dish for réveillon.
Atlantic Canada, Canada
Toutons
Fried bread dough pieces, traditionally breakfast food served with molasses, butter, jam, or maple syrup.
Saint Pierre and Miquelon
Traboulette
A hearty open-faced sandwich of country bread spread with béchamel, topped with Puy lentils, sausage, and Gruyère cheese; a rustic local specialty of Saint Pierre and Miquelon.
France
Yule Log
Buche de Noel
Yule log cake for Christmas, sponge rolled with cream and decorated festively.