Saint Pierre and Miquelon

Two hundred and forty-two square kilometres, twenty-five kilometres from Terre-Neuve, the only French territory in North America. The archipelago comprises two communes: Saint-Pierre, the most populous, and Miquelon-Langlade, whose two islands were joined over the centuries by a twelve-kilometre sand isthmus.

Here, the table comes from the sea. Cod, scallops that are smoked, snow crab, lobster, Iceland scallop: fishing made the archipelago and feeds it still. Cod is eaten here in a stew — tiaude — or as fishcakes bound with potato.

The land, acidic and windswept, bears neither orchard nor grain. It does, however, yield what the boreal climate allows: small wild berries gathered from the peat bogs at the end of summer, including the cloudberry, an orange berry with a sharp acidity, which is made into jam and tarts.