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 Dessert of the day
September 11th 2025 Le Bistrot Classique 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 Dessert of the day
September 18th 2025 Guest chef: we're delighted to welcome Simon Beaudry, chef of Chelsea's Les Fougères restaurant. He'll be concocting a gourmet menu representing our rich Outaouais terroir. Stay tuned for the menu.
September 25th 2025 A journey to Asia... ENTRÉES Duck confit rolls, spicy mango sauce, pickled cabbage, black sesame seed coulis Or Shrimp-stuffed eggplant, fermented soy bean and long pepper sauce, shrimp bisque and lemongrass espuma, crispy tofu 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 Matcha and passion fruit bavarois, toasted coconut crunch Or Dessert of the day
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! The menu will be posted soon.
October 9th 2025 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
October 16th 2025 - *CLOSED* The teaching restaurant is closed for the studying week.
October 23rd 2025 Algerian Bistro ENTRÉES Chorba, traditional soup with lamb, tomatoes and chickpeas, croutons and coriander Or Bourek et Hmiss, crispy kefta roll with grilled bell pepper salad, tomatoes and chillies MAIN DISHES Traditional couscous with lamb shanks braised with spices, wheat semolina and braised vegetables Or Tajine of grouper, olives cooked with citrus fruits, grilled almonds, saffron-braised legumes, dates with orange blossom. DESSERTS Algerian pastries (griwechs and samsa) and mint tea. Or Dessert of the day
October 30th 2025 Discovering Italy ENTRÉES Arancini 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 Dessert of the day
November 6th 2025 Le Bistrot Classique ENTRÉES 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 Dessert of the day
November 13th 2025 Guest chef: we're delighted to welcome Simon Beaudry, chef of Chelsea's Les Fougères restaurant. He'll be concocting a gourmet menu representing our rich Outaouais terroir. Stay tuned for the menu.
November 20th 2025 A journey to Asia... ENTRÉES Duck confit rolls, spicy mango sauce, pickled cabbage, black sesame seed coulis Or Shrimp-stuffed eggplant, fermented soy bean and long pepper sauce, shrimp bisque and lemongrass espuma, crispy tofu 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 Matcha and passion fruit bavarois, toasted coconut crunch Or Dessert of the day
November 27th 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! The menu will be posted soon.
December 4th 2025 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 Algerian Bistro ENTRÉES Chorba, traditional soup with lamb, tomatoes and chickpeas, croutons and coriander Or Bourek et Hmiss, crispy kefta roll with grilled bell pepper salad, tomatoes and chillies MAIN DISHES Traditional couscous with lamb shanks braised with spices, wheat semolina and braised vegetables Or Tajine of grouper, olives cooked with citrus fruits, grilled almonds, saffron-braised legumes, dates with orange blossom. DESSERTS Algerian pastries (griwechs and samsa) and mint tea. Or Dessert of the day