Pearl Morissette
The region’s most enigmatic and exciting winery is helmed by François Morissette, a man who doesn’t like to be called a winemaker. No, he is a vigneron, a French term for someone who grows the grapes that will one day become wine; basically, he’s a grape guru. The mandate is to only hand-pick fruit that is skin-ripe, which means each bottle, from one to the next, is different. At a place that puts so much emphasis on the right process behind the wine, it’s no surprise that Pearl Morissette’s recent foray into food-making has been equally well-received by epicureans. Much of the prix-fixe menu is grown or foraged from the surrounding land. There’s a Noma-like quality to the food, which is why it topped En Route magazine’s top-10 Best New Restaurants in Canada list.
The region’s most enigmatic and exciting winery is helmed by François Morissette, a man who doesn’t like to be called a winemaker. No, he is a vigneron, a French term for someone who grows the grapes that will one day become wine; basically, he’s a grape guru. The mandate is to only hand-pick fruit that is skin-ripe, which means each bottle, from one to the next, is different. At a place that puts so much emphasis on the right process behind the wine, it’s no surprise that Pearl Morissette’s recent foray into food-making has been equally well-received by epicureans. Much of the prix-fixe menu is grown or foraged from the surrounding land. There’s a Noma-like quality to the food, which is why it topped En Route magazine’s top-10 Best New Restaurants in Canada list.
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