Located in the Niagara region of Southern Ontario, an hour drive southwest of Toronto, Restaurant Pearl Morissette reflects the European ideal of destination dining in the heart of agriculture. Offering an ambitious fine dining experience featuring an ever-changing prix fixe menu composed of the highest quality ingredients of the region, inspired by seasonal French cooking.
No matter how hard you scan the social media or website of Pearl Morissette, it’s impossible to find a food image. There’s a simple reason. Co-chefs Daniel Hadida and Eric Robertson don’t want to be pinned down to a particular menu…or even a particular dish. This allows them to ‘collaborate directly with his suppliers’ on the most immediate basis whether it’s an array of different fish or 200 pounds of sweet potatoes that are intriguingly fresh and flavourful.
Chef Hadida came of age in the farm to table movement as he immersed himself in hyper-locality in France. He worked on farms and for long, gruelling stretches when he’d have to harvest, pack and deliver, often going without sleep for 24 – 36 hours at a stretch. It has given him a huge respect for the farmers of the Niagara region like Bob Comfort who helped cultivate the land for the winery and who now grows heirloom wheat for the restaurant. To him, authenticity = luxury and throughout the restaurant experience, that’s what diners revel in. It is that they he and his team translate so well on the meals they serve forth.
The ingredients they use read like my wish list – 100% Canadian sourced. If there’s pork on the menu, the pigs have been raised in the forest. If it’s beef, the long horn cattle are from Brian Gilvsey’s YU Ranch where they roam in the tall grasses of SW Ontario. This philosophy allows them “to follow the seasons in a micro way…even right down to the time of day it was harvested.” He says “Let the fishers dictate what we serve.” Currently they are even building a trout pond. What is so striking in this era of quick service and homogenization is his belief that “food systems will never be sustainable unless every step of the way is honoured.”
The indoor dining room sits on the top floor of Pearl Morissette Estate Winery on the 42-acre property. With scenery through floor-to-ceiling windows of the surrounding regenerative farm, annual vegetable & flower garden, a whimsical perennial & herb plot, and local peach orchard.
Founded on a holistic approach of regenerative practices and processes. Working with regional purveyors, the food and wine are a reflection of the local ecosystem and the land inhabited. RPM acknowledges that the treaty land, Niagara / Land of First Nations which is benefited from, is situated on the traditional territory of the Hatiwendaronk, the Haudenosaunee, and the Anishinaabe, including the Mississaugas of the Credit First Nation. This territory is covered by the Upper Canada Treaties and is within the land protected by the Dish With One Spoon Wampum Agreement.
Contact The Restaurant at Pearl Morissette at the number below to reserve a Food Day Canada table.
Contactez The Restaurant at Pearl Morissette directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
The Restaurant at Pearl Morissette,
3953 Jordan Road,
Jordan, Ontario L0R 1S0