Restaurant de l'ITHQ

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A leader in culinary training in Québec, the Restaurant de l’ITHQ provides an exceptional learning environment for students completing the ITHQ’s culinary and restaurant service programs. Executive chef Karine Beauchamp and pastry chef Emmaëlle Guindon-Amyot offer modern, refined cuisine showcasing the wealth of products and ingredients from Québec’s terroir, complemented by a selection of wines from Québec and across Canada.

Types of cuisine : Quebec

Chef : Karine Beauchamp

First service (1 choice)

Beet salad, sunflower crumble (gluten-free and vegan)

Smoked butter-confit trout, seaweed salad, tomato consommé (gluten-free and vegan)

Veal, guinea fowl and duck terrine, fruit mostarda

Second service (1 choice)

Miso-glazed Massawippi mushrooms, celeriac mousseline, daisy buds (gluten-free and vegan)

Charred cabbage, Jerusalem artichoke mousseline, crispy tofu, apple (gluten-free and vegan)

Cavatelli with braised oxtail, crispy guinea fowl skin

Third service (1 choice)

Eggplant schnitzel, romesco sauce, fermented cherry tomatoes, crispy chickpeas (vegan)

Catch of the day, cider sabayon, trout roe, caramelized cabbage, braised lobster mushrooms (gluten-free and vegan)

Duck breast, Rosemont elderberry and Métis vinegar sauce, parsnip mousseline, glazed carrots, roasted Jerusalem artichokes (gluten-free)

Fourth service (1 choice)

Comtomme, honeycomb, red bell pepper gel (gluten-free)

Trou normand (gluten-free and vegan)

Fifth service (1 choice)

Corn ice cream, miso caramel, cornflake crumble (gluten-free and vegan ice cream available)

Course 6: Plum and chocolate sandwich, Dartmouth amaretto cream, plum sorbet (vegan)

Course 6: Frozen plum and goat cheese gâteau, chocolate crémeux, plum compote (gluten-free)

Course 6: Maple financier, parsnip and vanilla ice cream, pear

Suggested wine pairing

Québec products

Menus are subject to change without notice.

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3535 Saint-Denis street
Montréal, QC H2X 3P1

Plateau-Mont-Royal and Mile End

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