From Lausanne to Montréal: two great schools unite their talents


From Lausanne to Montréal: two great schools unite their talents

Montréal en lumière from February 16 to March 4, 2023

As part of the head chef Christian Ségui, Meilleur Ouvrier de France en Charcuterie, chef and master teacher Pascal Bordes and pastry chef Alexandre Rafael Jollard Nuñez, the École hôtelière de Lausanne and the ITHQ will unite their talents to create a feast of memorable flavors.

February 16 to 18, starting at 6 p.m.: Discover the special menu created by chefs of Lausanne, who will be in the kitchen.
February 21 to March 4, starting at 6 p.m.: Enjoy a menu of Swiss gourmet delights prepared by the restaurant brigade.
Fred Tremblay Camy (Vignoble Camy) will also be present on February 23 and 24.

7-course menu $125
With food and wine pairing +$65

Menu from February 16 to 18

Trout gravlax crisp, light tarragon cream, fine cucumber jelly

1st course
Venison pâté en croûte with truffle, pickled oyster mushrooms and beets, cranberry gel

2nd course
Lobster ravioli with chives, light shell foam, crunchy fennel

Main course
Hazelnut-crusted free-range guinea fowl, leg confit cromesquis, squash purée, jus court

Vacherin Mont-d’Or, Gruyère D’Alpage, Gruyère de réserve

Maple syrup 2.0

Reconstructed exotic fruit and chocolate tartlet

Menu from February 21 to March 4: coming soon

Arrive early and enjoy an aperitif inspired by the Swiss and French mountain at the Blanc bec: Swiss cheese from Quebec, accompanied by a delightful selection of Jura wines for 25 $.

Reserve a table

Taxes and service extra. Prices and menus are subject to change without notice. The Restaurant de l'ITHQ purchases primarily from local suppliers, depending on product availability and seasonal production.


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