Thursday Dinner - Fall 2025

801 Aviation Pkwy, Ottawa, ON | 613 742-2483 x2400



Thursday night - Gastronomique menu Join us every Thursday evening for an unforgettable themed meal, cooked by second-year Culinary Management students and served by Hotel Management students. Whether it's classic dishes from a gourmet region or a meal prepared in collaboration with a Michelin-starred chef, you'll want to come back more than once! Bon appétit! 55 + HST per person
September 4th 2025 Discovering Italy APPETIZERS Aranccini with truffle, spinach and mushrooms in a prosecco sauce Or Beef carpacio, arugula, warm olives with citrus zest, parmesan, wild garlic oil, balsamic reduction MAIN DISHES Agnolotti alla Piemontese, pasta stuffed with beef and rabbit braised with fine herbs, asparagus cooked with prosciutto, cloud of parmesan Or Cabillaud alla puttanesca, tomatoes - olives - capers - anchovies, braised fennel and gnocchi with pesto. DESSERTS Tiramisu Or Chocolate brownies with pecans in maple syrup, caramel sauce, and praline whipped cream
September 11th 2025 The Classic Bistro APPETIZERS Foie gras parfait, raspberry-pepper-lavender jelly, brioche bread Or Salmon tartar with dill, lemon and caper espuma, homemade roasted garlic crackers. MAIN DISHES Lightly smoked duck breast, green pepper sauce and duck stock, potato croquettes, roasted vegetable étagé Or Turbot Dugléré, white wine sauce, shallots and tomatoes, Duchesse potatoes with clams, pan-fried vegetables with thyme and grilled lemon. DESSERTS Chocolate and pistachio mousse Or Maple syrup and pear verrine with a nut tuile
September 18th 2025 Not available - Closed to public
September 25th 2025 Not available - Closed to public
October 2nd 2025 An evening not to be missed. Chef François-Emmanuel Nicol of Quebec City's Tanière restaurant, recently awarded 2 Michelin stars, will guide culinary students through a meal worthy of his expertise and unrivalled reputation. Autumn comes to the table. APPETIZERS Foie gras, apples, nut crisps, and a confit gizzard salad or Tomato variations prepared four ways with scallop from the Magdalen Islands MAIN COURSE Venison pastrami, venison and quail terrine, wild roots, and forest mushrooms DESSERT BUFFET Black Forest verrine, Maple sugar and pecan tartlet, Strawberry tulip, and Pistachio éclair
October 9th 2025 Tapas evening APPETIZERS Sopa de Ajo, Spanish soup with poultry stock, chorizo, Spanish paprika and garlic Or Andalusian salad, fire-roasted red peppers, arugula, fresh tomatoes preserved in olive oil, crispy wild rice MAIN DISHES Single main course consisting of 3 tapas: -Mini paella with shrimp, mussels and octopus, in saffron rice with smoked paprika broth -Grilled beef skirt steak, pimiento del padron with coarse salt, sage and lemon rosemary sauce. -Mushroom croquettes, roasted garlic crema. DESSERTS BUFFET Pina colada verrine, Filled macaron, Praline pannacotta tartlet, Revisited Paris-Brest
October 16th 2025 - *CLOSED* The teaching restaurant is closed for the studying week.
October 23rd 2025 Maghrebi Bistro APPETIZERS Chorba — traditional soup made with lamb, tomatoes, and chickpeas, served with croutons and coriander, accompanied by Bourek Hmiss, a crispy roll filled with spiced ground meat Or Hmiss — roasted pepper, tomato, and chili salad served with semolina flatbread MAIN COURSES Traditional couscous with braised spiced lamb shanks, wheat semolina, and braised vegetables Or Grouper tagine with olives cooked in citrus, toasted almonds, saffron-braised legumes, and orange blossom dates DESSERT BUFFET Maple and apple verrine Chocolate cream puff Cheesecake Pistachio Bourdaloue tartlet Maghrebi pastries and mint tea
October 30th 2025 Discovering Italy APPETIZERS Aranccini with truffle, spinach and mushrooms in a prosecco sauce Or Beef carpacio, arugula, warm olives with citrus zest, parmesan, wild garlic oil, balsamic reduction MAIN DISHES Agnolotti alla Piemontese, pasta stuffed with beef and rabbit braised with fine herbs, asparagus cooked with prosciutto, cloud of parmesan Or Cabillaud alla puttanesca, tomatoes - olives - capers - anchovies, braised fennel and gnocchi with pesto. DESSERTS Tiramisu Or Chocolate brownies with pecans in maple syrup, caramel sauce, and praline whipped cream
November 6th 2025 The Classic Bistro APPETIZERS Foie gras parfait, raspberry-pepper-lavender jelly, brioche bread Or Salmon tartar with dill, lemon and caper espuma, homemade roasted garlic crackers. MAIN DISHES Lightly smoked duck breast, green pepper sauce and duck stock, potato croquettes, roasted vegetable étagé Or Turbot Dugléré, white wine sauce, shallots and tomatoes, Duchesse potatoes with clams, pan-fried vegetables with thyme and grilled lemon. DESSERTS Chocolate and pistachio mousse Or Maple syrup and pear verrine with a nut tuile
November 13th 2025 Chef Simon Beaudry’s Recipes in the Spotlight Simon Beaudry, the Chef of Les Fougères restaurant in Chelsea, is being celebrated as part of this event. Present alongside the students, he will guide them in the interpretation of his recipes, under the supervision of Chef Instructor Étienne Cuerrier. His culinary world will come to life through talent, creativity, and teamwork in the kitchen. APPETIZER Scallop crudo from the Magdalen Islands, kohlrabi, green apples, and dill, served with a young fir sprout cracker MAIN COURSES Chicken breast and braised thigh tartlet, marinated mustard, crispy cabbage, brown butter hollandaise or Grilled octopus marinated in house-made harissa, dauphinoise potatoes, fennel, black olives and orange salsa, crème fraîche DESSERTS Honeycrisp apple confit, Québec miso caramel, autumn spice crumble, ginger ice cream or Tonka bean crème brûlée, crisp tuile, and amaretto ice cream
November 20th 2025 A journey to Asia... APPETIZERS Duck confit rolls, spicy mango sauce, pickled cabbage, black sesame seed coulis Or Sichuan pepper tuna tataki, sesame marinade, fresh limes from the Arundel greenhouses and black garlic, served with homemade crackers MAIN DISHES Panang poultry curry, rich curry with roasted peanuts and cardamom, jasmine rice, peppers stuffed with bamboo shoots, emulsified coconut oil and Thai basil Or Black cod lacquered with miso, bok choy with sesame and black garlic, enoki mushrooms glazed brown, edamame purée DESSERTS BUFFET Black Forest verrine, Sugar and pecan tartlet, Strawberry tulip, Pistachio éclair
November 27th 2025 THIS SERVICE IS FULLY BOOKED - SOLD OUT An evening not to be missed Chef François-Emmanuel Nicol from the restaurant Tanière in Québec City, recently awarded two Michelin stars, will be the guest of honor at this exceptional evening. The culinary students will reinterpret his creations, under the supervision of instructor chef Étienne Cuerrier, to deliver a meal worthy of his expertise and unparalleled reputation. APPETIZERS Winter comes to the table Foie gras with crabapples, served with brioche FOLLEWED BY Tomato harvest Tomato variations prepared four ways with scallop from the Magdalen Islands MAIN COURSE Seasonal game prepared four ways, with wild roots and forest mushrooms DESSERT BUFFET Lemongrass jelly verrine Floating island Chocolate dome Maple tartlet
December 4th 2025 THIS SERVICE IS FULLY BOOKED - SOLD OUT Tapas evening! ENTRÉES Sopa de Ajo, Spanish soup with poultry stock, chorizo, Spanish paprika and garlic Or Andalusian salad, fire-roasted red peppers, arugula, fresh tomatoes preserved in olive oil, crispy wild rice MAIN DISHES Single main course consisting of 3 tapas: Mini paella with shrimp, mussels and octopus, in saffron rice with smoked paprika broth -Grilled beef skirt steak, pimiento del padron with coarse salt, sage and lemon rosemary sauce. -Mushroom croquettes, roasted garlic crema. DESSERTS Crème Catalane Or Dessert of the day
December 11th 2025 Maghrebi Bistro APPETIZERS Chorba — traditional soup made with lamb, tomatoes, and chickpeas, served with croutons and coriander, accompanied by Bourek Hmiss, a crispy roll filled with spiced ground meat Or Hmiss — roasted pepper, tomato, and chili salad served with semolina flatbread MAIN COURSES Traditional couscous with braised spiced lamb shanks, wheat semolina, and braised vegetables Or Grouper tagine with olives cooked in citrus, toasted almonds, saffron-braised legumes, and orange blossom dates DESSERT BUFFET Maple and apple verrine Chocolate cream puff Cheesecake Pistachio Bourdaloue tartlet Maghrebi pastries and mint tea