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Contact
Location
About Us
Contact Us
Showcase
Image Gallery
Newsletter
Group Reservation
eGifts
Takeout Menus
Dine-in Menus
Lunch Menus - Fall 2024
Thursday Dinner - Fall 2024
Friday Dinner - Fall 2024
Reservations
Lunch Menus - Fall 2024
Thursday Dinner - Fall 2024
Friday Dinner - Fall 2024
Thursday Dinner - Fall 2024
Thursday night - Gastronomique menu
Every Thursday evening in the fall, second-year culinary management students will take your taste buds on a journey of discovery through the great tables that have marked Canadian cuisine. We've worked with top Canadian chefs to create extraordinary menus
extraordinary menus that will be interpreted by the Collège La Cité student brigade under the supervision of Chef-teacher Étienne Cuerrier.
55 + HST per person
September 5th 2024
ENTRÉE
Melon salad with duck prosciutto
Or
Hot Florentine oysters
MAIN COURSE
Veal cutlets with morels
Or
Coq au vin with garnish
DESSERT
Autumn gratin with calvados
Or
Crème Brulée with goat's milk and orange zest, raspberry sorbet
September 12th 2024
Menu inspired by Normand Laprise et Christine Lamarche, restaurant Toqué!
ENTRÉE
U-shaped mackerel, spicy mayonnaise, coleslaw
Or
Pressed foie gras, brandied endives and candied grapefruit
MAIN COURSE
Venison à la bordelaise, rosehip purée and cabbage chips
Or
Wild striped bass with truffle oil, leek gratin, potatoes, spinach and goat's cheese
DESSERT
Squash ice cream, toasted pumpkin seeds
Or
Red fruit cheesecake, fruit caviar
September 19th 2024
Menu inspired by Chef Jérôme Ferrer, Européa restaurant
ENTRÉE
Cappuccino of lobster cream and truffle oil
Or
Carpaccio of lacquered beef gravlax, lentil salad, seaweed and ginger
MAIN COURSE
Quebec rabbit simmered in cider and apples
Or
Chicken supreme with prosciutto, seared asparagus and hazelnut potato espuma
DESSERT
Chocolate Treille with seasonal berries
September 26th 2024
ENTRÉE
Fresh clam and corn chowder
Or
Crispy sweetbreads, morel sauce and artichoke purée
MAIN COURSE
Roasted rosemary porchetta, Italian fennel and autumn vegetables
Or
Atlantic salmon, herbed fumet reduction with salmon caviar, ratatouille
DESSERT
Dessert buffet
October 3rd 2024
Menu inspired by Chefs Olivier Langlois and Arnaud Marchand, Bistro Boréal, Chez Boulay
ENTRÉE
Gaspesian char tartar, daisy buds, cattail hearts and elderberry, puffed wild rice
MAIN COURSE
Roast guinea fowl breast, risotto-style spelt, wild mushrooms and balsam fir poultry jus with seaweed
DESSERT
Sea buckthorn tart, wild caraway custard
Or
Crèpes Suzette, orange sauce, lemon sorbet and pistachio sabayon
October 10th 2024
Menu inspired by Chefs Daniel Vézina et Suzanne Gagnon, restaurant Laurie-Raphael
ENTRÉE
Lobster and young leeks, shellfish vinaigrette with daylily buds, leek green espuma, leek fiber chips
MAIN COURSE
Duck breast and foie gras, miso jus, Chinese eggplant maki with Thai basil, baby bok choy and shiitake
FOLLOWING
Cheese faisselle, daisy bud sauce, strawberries in Greek basil syrup
DESSERT
Crisp poached meringue, maple panna cotta, blueberry granita with maple and ginger, buttermilk snow
October 17th 2024 - ***CLOSED***
The teaching restaurant is closed for the studying week.
October 24th 2024
Menu by Le Continental, Québec, since 1956
ENTRÉE
Beef carpaccio with cheese shavings
Or
Sweetbread ravioli and mushrooms sautéed with truffles
MAIN COURSE
Salmon fillet with green pepper, saffron rice, asparagus and Vichy carrots
Or
Entrecôte flambé with Meaux and Dijon mustard, saffron rice, asparagus and Vichy carrots
DESSERT
Dessert buffet
October 31st 2024
ENTRÉE
Melon salad with duck prosciutto
Or
Hot Florentine oysters
MAIN COURSE
Veal cutlets with morels
Or
Coq au vin with garnish
DESSERT
Autumn gratin with calvados
Or
Crème Brulée with goat's milk and orange zest, Morello cherry sorbet
November 7th 2024
Menu inspired by Normand Laprise et Christine Lamarche, restaurant Toqué!
ENTRÉE
U-shaped mackerel, spicy mayonnaise, coleslaw
Or
Pressed foie gras, brandied endives and candied grapefruit
MAIN COURSE
Venison à la bordelaise, rosehip purée and cabbage chips
Or
Wild striped bass with truffle oil, leek gratin, potatoes, spinach and goat's cheese
DESSERT
Girly cranberries by Normand Laprise
Or
Red fruit cheesecake, fruit caviar
November 14th 2024
Menu inspired by Chef Jérôme Ferrer, Européa restaurant
ENTRÉE
Cappuccino of lobster cream and truffle oil
Or
Carpaccio of lacquered beef gravlax, lentil salad, seaweed and ginger
MAIN COURSE
Quebec rabbit simmered in cider and apples
Or
Chicken supreme with prosciutto, seared asparagus and hazelnut potato espuma
DESSERT
Chocolate Treille with seasonal berries
November 21st 2024
ENTRÉE
Fresh clam and corn chowder
Or
Crispy sweetbreads, morel sauce and artichoke purée
MAIN COURSE
Roasted rosemary porchetta, Italian fennel and autumn vegetables
Or
Atlantic salmon, herbed fumet reduction with salmon caviar, ratatouille
DESSERT
Dessert buffet
November 28th 2024 ***THIS SERVICE IS FULLY BOOKED***
Menu inspired by Chefs Olivier Langlois and Arnaud Marchand, Bistro Boréal, Chez Boulay
ENTRÉE
Gaspesian char tartar, daisy buds, cattail hearts and elderberry, puffed wild rice
MAIN COURSE
Roast guinea fowl breast, risotto-style spelt, wild mushrooms and balsam fir poultry jus with seaweed
DESSERT
Sea buckthorn tart, wild caraway custard
Or
Crèpes Suzette, orange sauce, lemon sorbet and pistachio sabayon
December 5th 2024 ***THIS SERVICE IS FULLY BOOKED***
Menu inspired by Chefs Daniel Vézina et Suzanne Gagnon, restaurant Laurie-Raphael
ENTRÉE
Lobster and young leeks, shellfish vinaigrette with daylily buds, leek green espuma, leek fiber chips
MAIN COURSE
Duck breast and foie gras, miso jus, Chinese eggplant maki with Thai basil, baby bok choy and shiitake
FOLLOWING
Cheese faisselle, daisy bud sauce, strawberries in Greek basil syrup
DESSERT
Crisp poached meringue, maple panna cotta, blueberry granita with maple and ginger, buttermilk snow
December 12th 2024 ***THIS SERVICE IS FULLY BOOKED***
Menu by Le Continental, Québec, since 1956
ENTRÉE
Beef carpaccio with cheese shavings
Or
Sweetbread ravioli and mushrooms sautéed with truffles
MAIN COURSE
Salmon fillet with green pepper, saffron rice, asparagus and Vichy carrots
Or
Entrecôte flambé with Meaux and Dijon mustard, saffron rice, asparagus and Vichy carrots
DESSERT
Dessert buffet
Reservation
Reservation
1 Guest
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4 Guests
5 Guests
6 Guests
7 Guests
8 Guests
Otherwise please call
Wed Dec 11
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