Thursday Dinner - Fall 2026

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



Thursday Evening Bistronomic Menu – Fall 2026 Discover a three-course bistronomic table d’hôte menu prepared by the third-stage students of the Culinary Management program, under the expertise and supervision of chef-instructor Étienne Cuerrier. Enjoy a refined and creative culinary experience that showcases our students’ skills in a warm and welcoming atmosphere at the Restaurant-école. $55 + tax per person
September 10th, 2026 Festive Back-to-School Enjoy a relaxed evening at the Lise-Bourgeois Restaurant as you reconnect with colleagues after the summer break, or simply come and enjoy an excellent meal prepared by second-year students. APPETIZERS Festive amuse-bouche created by the student chef of the day Homemade ricotta with lemon zest, Espelette pepper tomato water and basil, heirloom tomatoes, and roasted garlic croutons OR Smoked trout rillettes, marinated fennel bulb, homemade poppy seed and parmesan crackers MAIN COURSES Grilled hanger steak with Meat Press spices, rich and silky béarnaise sauce, crispy smoked cheddar potatoes, and market vegetables OR Lake Erie yellow perch fillet, pan-seared in brown butter, creamy fish fumet sauce flavoured with dill and wild sorrel, served with roasted butternut squash and sautéed spinach DESSERTS Layered chocolate cake with praline hazelnut coulis OR Dessert of the day
September 17th, 2026 A Journey Through Italian Gastronomy Let yourself be transported to the sunny flavours of Italy with a menu highlighting quality products and recipes inspired by Italian tradition. APPETIZERS Jost Kaufmann seafood crudo: razor clam, scallop in shell, and blue marlin marinated in lime and basil oil, served with lemon fennel, fresh herbs, and peas OR Caramelized figs with balsamic vinegar, crispy prosciutto, warm goat cheese, and arugula salad MAIN COURSES Fresh pasta with chanterelles, lamb shoulder slowly braised in its reduced jus, served with roasted bone marrow and marinated garlic OR Fresh pasta filled with lemon chicken mousseline, fresh pesto sauce, lightly breaded chicken escalope, and crispy zucchini DESSERTS Affogato: Madagascar vanilla ice cream with espresso poured tableside Or Dessert of the day
September 24th, 2026 A Culinary Escape to the Heart of the Greater Maghreb APPETIZERS Chorba and Bourek Traditional tomato, vegetable and fresh herb soup, delicately seasoned with spices and served with a crispy bourek filled with ground meat. OR Hmiss and Kesra Roasted pepper and tomato salad seasoned with garlic and olive oil, served with traditional semolina flatbread. MAIN COURSES Algiers-Style M’tawem Tender pieces of meat and seasoned meatballs simmered in a white sauce flavoured with garlic and spices, served with chickpeas and almonds. OR Cod Tajine Cod cooked in a chermoula-infused sauce, served with vegetables, olives and preserved lemon. DESSERTS Kalb El Louz A traditional Algerian semolina and almond pastry, generously soaked in orange blossom syrup. OR Dessert of the Day Desserts will be served with mint tea.
October 1, 2026 New York, New York! For one evening, immerse yourself in the atmosphere of Manhattan’s great restaurants. Quality steaks, refined products, and iconic desserts will give you an experience worthy of the city that never sleeps. APPETIZERS Amuse-bouche created by the student chef of the day Manhattan-style crab cake, house tartar sauce, and crispy radicchio and green apple salad OR Manhattan-style beef tartare, hand-cut, seasoned with Dijon mustard, shallots, and pickles, topped with a cured egg yolk, served with brioche croutons and parmesan shavings MAIN COURSES Aged Angus prime rib, brushed with fine mustard and roasted medium-rare, served with pan jus, pickled horseradish, silky mashed potatoes, and green beans OR Pan-seared Atlantic salmon, champagne sauce, roasted corn and parmesan risotto, market asparagus DESSERTS Dessert buffet
October 8, 2026 Québec on Our Plates For this menu, our students will have the opportunity to cook with some of Québec’s finest products, just for you! Cheesemakers, farmers, fishers and foragers will delight your taste buds! APPETIZERS Warm partridge pie with black trumpet mushrooms, wild mustard, lettuce with sea buckthorn vinaigrette and Bleu d’Élizabeth cheese. OR Lobster bisque, corn and lobster flan, morel espuma. MAIN COURSES Roasted Kamouraska lamb, reduction with a subtle fir aroma, salted herbs from the Lower St. Lawrence, Brussels sprouts with Louis d’Or cheese and seasonal vegetables. OR Lightly breaded walleye fillet with a creamy preserved lemon and dill sauce, extravagant fingerling potato poutine with La Trappe cheese and seasonal vegetables. DESSERTS Pouding chômeur with maple syrup and sweet clover ice cream. OR Dessert of the day.
October 15, 2026 Closed for Study Week
October 22, 2026 Celebrating Mariposa Farm Suzanne Lavoie and Ian Walker are true pillars of the Ottawa region’s restaurant community. In addition to offering exceptional-quality products, they are an invaluable source of inspiration for the development of future chefs. This evening, we are pleased to present a special menu created with their products. It features six courses served in a small-plate format. If you have any dietary restrictions, please let us know when making your reservation. We will be happy to accommodate you whenever possible. APPETIZERS Autumn vegetable salad with grilled duck hearts and sorrel. AND Jerusalem artichoke velouté, pan-seared foie gras and serviceberry vinegar reduction. MAIN COURSES Confit wild boar belly, finished with a sear and served with ginger demi-glace. AND Muscovy duck stuffed with mushroom mousseline, red wine sauce and honey-glazed carrots. DESSERTS La Liberté de Warwick cheese, maple-candied citrus zest and blueberry toast points.
October 29, 2026 Student Chefs This evening marks the culmination of our young Collège La Cité chefs’ learning journey. They will demonstrate their skills by designing and creating the menu, managing costs, sourcing the right suppliers, placing orders and, ultimately, offering you a memorable evening. Don’t miss this opportunity to celebrate their journey at our wonderful college. The menu will be announced soon.
November 5, 2026 A Festive Back-to-School Celebration! Enjoy a relaxed evening at the Lise-Bourgeois training restaurant, where you can reconnect with colleagues after the summer break or simply savour an excellent meal prepared by our second-year students. Festive amuse-bouche created by the student chef of the day. APPETIZERS House-made ricotta with lemon zest, Espelette pepper tomato water and basil, heirloom tomatoes and roasted garlic croutons. OR Smoked trout rillettes, pickled fennel bulb and house-made poppy seed and Parmesan crackers. MAIN COURSES Grilled hanger steak with Meat Press spices, rich and silky Béarnaise sauce, crispy potatoes with smoked Cheddar and market vegetables. OR Lake Erie walleye fillet pan-seared in brown butter, creamy fish fumet sauce infused with dill and wild sorrel, served with roasted butternut squash and sautéed spinach. DESSERTS Chocolate layer cake with praline hazelnut coulis. OR Dessert of the day.
November 12, 2026 Journey to the Heart of Italian Cuisine for an Evening Let yourself be transported by the sun-kissed flavours of Italy with a menu showcasing quality ingredients and recipes inspired by Italian tradition. APPETIZERS Seafood crudo from Jost Kaufmann: razor clam, shell-on scallop and blue marlin marinated in lime and basil oil, served with lemony fennel, fresh herbs and peas. OR Balsamic-caramelized figs, crispy prosciutto, warm goat cheese and arugula salad. MAIN COURSES Fresh pasta with chanterelles and lamb shoulder slowly braised in its reduced jus, served with roasted bone marrow and pickled garlic. OR Fresh pasta filled with lemon-scented chicken mousseline, fresh pesto sauce, lightly breaded chicken cutlet and crispy zucchini. DESSERTS Affogato: Madagascar vanilla ice cream with espresso poured tableside. OR Dessert of the day.
November 19, 2026 A Culinary Escape to the Heart of the Greater Maghreb APPETIZERS Chorba and Bourek Traditional tomato, vegetable and fresh herb soup, delicately seasoned with spices and served with a crispy bourek filled with ground meat. OR Hmiss and Kesra Roasted pepper and tomato salad seasoned with garlic and olive oil, served with traditional semolina flatbread. MAIN COURSES Algiers-Style M’tawem Tender pieces of meat and seasoned meatballs simmered in a white sauce flavoured with garlic and spices, served with chickpeas and almonds. OR Cod Tajine Cod cooked in a chermoula-infused sauce, served with vegetables, olives and preserved lemon. DESSERTS Kalb El Louz A traditional Algerian semolina and almond pastry, generously soaked in orange blossom syrup. OR Dessert of the Day Desserts will be served with mint tea.
November 26, 2026 New York, New York! For one evening, immerse yourself in the atmosphere of Manhattan’s celebrated restaurants. Premium steaks, refined ingredients and iconic desserts will give you an experience worthy of the finest establishments in the city that never sleeps. Amuse-bouche created by the student chef of the day. APPETIZERS Manhattan-style crab cake, house-made tartar sauce and crisp radicchio and green apple salad. OR Manhattan-style hand-cut beef tartare, seasoned with Dijon mustard, shallots and cornichons, topped with a confit egg yolk and served with brioche croutons and Parmesan shavings. MAIN COURSES Aged Angus beef prime rib, brushed with fine mustard and roasted medium-rare, served with jus, pickled horseradish, rich and silky mashed potatoes and green beans. OR Pan-seared Atlantic salmon, Champagne sauce, grilled corn and Parmesan risotto and market asparagus. DESSERTS Dessert buffet
December 3, 2026 Québec on Our Plates For this menu, our students will have the opportunity to cook with some of Québec’s finest products, just for you! Cheesemakers, farmers, fishers and foragers will delight your taste buds! APPETIZERS Warm partridge pie with black trumpet mushrooms, wild mustard, lettuce with sea buckthorn vinaigrette and Bleu d’Élizabeth cheese. OR Lobster bisque, corn and lobster flan, morel espuma. MAIN COURSES Roasted Kamouraska lamb, reduction with a subtle fir aroma, salted herbs from the Lower St. Lawrence, Brussels sprouts with Louis d’Or cheese and seasonal vegetables. OR Lightly breaded walleye fillet with a creamy preserved lemon and dill sauce, extravagant fingerling potato poutine with La Trappe cheese and seasonal vegetables. DESSERTS Pouding chômeur with maple syrup and sweet clover ice cream. OR Dessert of the day.
December 10, 2026 Celebrating Mariposa Farm Suzanne Lavoie and Ian Walker are true pillars of the Ottawa region’s restaurant community. In addition to offering exceptional-quality products, they are an invaluable source of inspiration for the development of future chefs. This evening, we are pleased to present a special menu created with their products. It features six courses served in a small-plate format. If you have any dietary restrictions, please let us know when making your reservation. We will be happy to accommodate you whenever possible. APPETIZERS Autumn vegetable salad with grilled duck hearts and sorrel. OR Jerusalem artichoke velouté, pan-seared foie gras and serviceberry vinegar reduction. MAIN COURSES Confit wild boar belly, finished with a sear and served with ginger demi-glace. OR Muscovy duck stuffed with mushroom mousseline, red wine sauce and honey-glazed carrots. DESSERTS La Liberté de Warwick cheese, maple-candied citrus zest and blueberry toast points. OR Dessert of the day.
December 17, 2026 Student Chefs This evening marks the culmination of our young Collège La Cité chefs’ learning journey. They will demonstrate their skills by designing and creating the menu, managing costs, sourcing the right suppliers, placing orders and, ultimately, offering you a memorable evening. Don’t miss this opportunity to celebrate their journey at our wonderful college. The menu will be announced soon.