Thursday Dinner - Fall 2024

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



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