Restaurant Pearl Morissette
Lincoln, Canada
ā1 Star
The Experience
From Michelin Guide
This 42-acre destination in the picturesque Niagara region is the full experience. A restaurant, winery, orchard, farm, and bakery, Restaurant Pearl Morissette is a powerhouse. With great pride for Canadian ingredients and respect for the seasons, Chefs Daniel Hadida and Eric Robertson make the most of their surroundings to enhance their spontaneous tasting menu's dishes, as in free-range pork, slow roasted over a peach wood fire, glazed with sweet potato miso, and plated with hazelnut jus. Yes, there is plenty of wine available, but donāt miss the accomplished juice pairing either. The meal may conclude sweetly, with a buckwheat sable cookie, honey whipped cream, honeycomb-shaped tuile, and honey ice cream. Meanwhile, the warm team keeps the tasting moving at a friendly clip.
Unique Things
From Visitor Experiences
1. Regenerative Farm-to-Table with On-Site Foraging and Preservation
Restaurant Pearl Morissette operates its own 2-acre regenerative garden and farm, supplying much of the produce for its tasting menus. The kitchen forages locally, and the team practices extensive food preservationāfermenting, pickling, and dryingāto extend the seasonality of ingredients and minimize waste. This level of hyper-local, closed-loop sourcing is rare even among Michelin-starred venues.
2. Monthly Reservation Lottery for a Fixed, All-Canadian Menu
Unlike most fine dining establishments, Pearl Morissette releases reservations via a monthly lottery system, making securing a table an unpredictable and highly competitive process. The restaurant serves only a single, ever-changing prix fixe menu (9+ courses) composed exclusively of Canadian ingredients, with no Ć la carte options.
3. Integrated Destination: Restaurant, Winery, Orchard, Farm, and Bakery on 42 Acres
Pearl Morissette is not just a restaurantāitās a 42-acre compound featuring a winery, orchard, working farm, and bakery, all contributing directly to the dining experience. Guests can join wine tastings and garden tours before their meal, blurring the lines between agricultural production and haute cuisine in a way that few Michelin-starred restaurants attempt.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Restaurant Pearl Morissette in Lincoln, a Michelin-starred establishment known for its seasonal French-inspired cuisine using regional ingredients, include:
West Coast Dungeness Crab: Featured in a signature course paired with persimmon marinade, lemon verbena infused tomato water, and orange thyme emulsion. This ingredient is prized for its sweetness and is complemented by tart and green fruit flavors, showcasing the restaurant's emphasis on balanced and fresh regional produce.
Fresh Scallops from Mahone Bay: Used in a dish with apple gelee, oyster pearls, celery leaf oil, horseradish, and hung yogurt. The scallops highlight the restaurant's focus on premium seafood and refined flavor layering.
Carrot Crisp from Cookstown Greens: Served with scallop roe pate and dried chili, this ingredient reflects the farm-to-table ethos and the use of local vegetables with creative preparations.
Sourdough Bread (Einkorn and Iron Fife): Made in-house and served with whipped St. Brigidās butter, this bread is notable for its weight and sourness, emphasizing traditional baking techniques and regional grains.
These ingredients are significant as they represent the restaurant's commitment to showcasing the best of the Niagara regionās agriculture and seafood through sophisticated, seasonal dishes that blend French culinary techniques with local flavors.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- 7 Course (vegetarian) or 8 Course (non-vegetarian): CAD $250
A La Carte
- Free-range pork: CAD $65
- Slow-roasted lamb: CAD $75
- Buckwheat sable cookie: CAD $20