A proud member of the Wolastoqiyik Wahsipekuk First Nation, Chef Maxime Lizotte draws his inspiration from his native roots, offering a cuisine that’s local, modern and environmentally conscious.
He will treat you to an authentic gourmet experience on February 23 and 24. From February 27 to March 2, Chef Lizotte’s menu will be prepared by the Restaurant de l’ITHQ’s brigade and by students in the Cuisine et gastronomie program, under the supervision of their instructor.
6 course tasting menu 125
Wine pairing + 65
Lightly cured raw char, smoked sea urchin mayo, roasted burnt squash, lacto-fermented carrot coulis
Variations on seal (ham style and confit), corn foam, popcorn chips, mini polenta croquettes with leek and beebalm, leek sunflower oil
Pan-fried redfish, Jerusalem artichoke foam, white bean cassoulet with shellfish stock, Jerusalem artichokes, seaweed, chorizo and hyssop, daisy buds
Duck breast marinated with indigenous spices, crispy skin crumble, full-bodied black garlic sauce, prepared beetroot, rehydrated dried saskatoon berry gel
Honey and cranberry iced nougat, honey tuile, compressed apple bites with Labrador tea, wild carrots, fine compression juice jelly, micro sorrel and edible flowers
Roasted wild mushroom and sweetgrass bavarois, maple caramel topping, poplar and hazelnut praline Swiss roll, mushroom ice cream, crumble
The wine pairings will be presented by Martin Laroche of Domaine le Grand Saint-Charles on February 23.