801 Aviation Pkwy, Ottawa, ON |
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Thursday Dinner - Fall 2025
Friday Dinner - Fall 2025
Lunch menu - Fall 2025
Reservations
Contact
Location
About Us
Contact Us
Showcase
Image Gallery
Newsletter
Group Reservation
eGifts
Takeout Menus
Dine-in Menus
Thursday Dinner - Fall 2025
Friday Dinner - Fall 2025
Lunch menu - Fall 2025
Reservations
Thursday Dinner - Fall 2025
Friday Dinner - Fall 2025
Lunch menu - Fall 2025
Thursday Dinner - Fall 2025
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
Simon Beaudry, Chef at Les Fougères in Chelsea, is being celebrated during this special event. He will be present alongside the students, guiding them as they interpret his recipes under the supervision of culinary instructor Étienne Cuerrier. His culinary vision will come to life through talent, creativity, and collaboration in the kitchen.
APPETIZERS
Gaspésie Arctic char tartare, daisy buds, cattail hearts and elderflower, puffed wild rice
Menu to be announced
November 20th 2025
A journey to Asia...
APPETIZERS
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 BUFFET
Black Forest verrine, Sugar and pecan tartlet, Strawberry tulip, Pistachio éclair
November 27th 2025
An Evening Not to Be Missed
Chef François-Emmanuel Nicol of Restaurant Tanière in Quebec City—recently awarded two Michelin stars—is being celebrated during this exceptional evening. Culinary students will interpret his creations under the supervision of instructor Étienne Cuerrier, delivering a meal worthy of his expertise and renowned 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
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