AI-generated illustration
Saint Pierre and Miquelon
A cod stew that wastes nothing — cheeks, tongue, head, and fillets — and is far more likely to be found at a family kitchen table in Saint-Pierre-et-Miquelon than on a restaurant menu.
Traditional dish from Saint Pierre and Miquelon.
The name of the dish does not belong to Saint-Pierre-et-Miquelon alone: 'tiaude', which is also spelt 'quiaude', is a regionalism shared with Gaspésie and Acadie on the other side of the Gulf of Saint-Laurent. The Grand dictionnaire terminologique of the Office québécois de la langue française notes that originally, the word referred to a fish matelote, suggesting an etymological link to the English stew or stewed. In cookery books and on websites consulted by lexicographers, it is the form 'quiaude' that dominates today — even if 'tiaude' remains the form used in Saint-Pierre-et-Miquelon.
AI-generated illustration
In the archipelago, where fishing shapes most of what reaches the table, tiaude refers to a cod stew that wastes no part of the fish: cheeks, tongue, head, and fillets cook together with potatoes — one of the territory's traditional dishes. The American magazine Saveur, which tasted it on site, describes it as a thick fishermen's stew in which potatoes, carrots, and cod are bound in a dense roux. Cod remains the central staple of the archipelago's table, salted or fresh depending on the season — an everyday food, residents say, even though stocks have grown scarce since the collapse of the fishery more than twenty years ago.
AI-generated illustration
Tiaude is unusual in that it is seldom found in restaurants. Saint-Pierre chef and caterer Philippe Pupier explains that, alongside boulettes de morue, it is a traditional dish hard to find anywhere other than the archipelago's family kitchens. Yet it was he who introduced it to a visiting journalist at his restaurant in Saint-Pierre: there, tiaude opened a meal composed entirely of the island's recipes, ahead of lobster en croûte and boulettes de morue. Its presence at the first Salon de la gastronomie des Outre-mer in Paris in 2015 confirms its place among the dishes that represent the archipelago far beyond its shores.
Appearance
A thick stew where flaked cod — cheeks, tongue, head, and fillets — and potatoes are enveloped in a dense roux.
the cheeks, tongue, head, and fillets of the fish are set to cook together.
potatoes, along with carrots in some recipes, are added to the cod.
the whole cooks in a thick roux that binds the fish and vegetables together.
AI-generated illustration
At Philippe Pupier's restaurant in Saint-Pierre, tiaude opens a meal made up entirely of traditional dishes from the archipelago, ahead of lobster en croûte and boulettes de morue. A stew designed for the archipelago's long winters, which taught its inhabitants to make much of little: simple and nourishing, it still opens the family table.
Café-restaurant
Get listed and reach more lovers of regional produce.
Request a listing