{"id":39180,"global_id":"www.ithq.qc.ca\/en\/?id=39180","global_id_lineage":["www.ithq.qc.ca\/en\/?id=39180"],"author":"963","status":"publish","date":"2023-10-11 12:11:35","date_utc":"2023-10-11 16:11:35","modified":"2025-11-03 14:21:22","modified_utc":"2025-11-03 19:21:22","url":"https:\/\/www.ithq.qc.ca\/en\/events\/mtl-a-table\/","rest_url":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/tribe\/events\/v1\/events\/39180","title":"MTL\u00e0TABLE at the Restaurant de l\u2019ITHQ – SOLD OUT","description":"

On the occasion of<\/span> <\/span>MTL\u00e0TABLE<\/span><\/span><\/a>, a star event on the Montr\u00e9al gastronomic scene, Chef Riccardo Bertolino<\/span><\/span> and his brigade of graduates have created a 5-course tasting menu available for the price of a 4-course menu. A rare experience not to be missed!<\/span><\/span><\/p>\n

MTL\u00e0TABLE<\/span> at the Restaurant de<\/span> l\u2019ITHQ<\/span><\/strong>
\nFrom October 30 to November 8, 2025<\/span><\/span>
\n<\/span><\/p>\n

5-course tasting menu $<\/span>80<\/span><\/p>\n

A vegetarian menu will also be available.<\/span><\/span>\u00a0<\/span><\/em><\/p>\n

1st<\/sup> course
\n<\/span><\/b>Gratinated oysters, saut\u00e9ed <\/span>leeks<\/span> and bacon, almond and wakame crust<\/span><\/span>\u00a0<\/span>
<\/span>or<\/span><\/span>\u00a0<\/span>
<\/span>Beet tartare, camelina seeds, nasturtium (vegan)<\/span><\/span> <\/span><\/p>\n

\u00a0<\/span>2nd<\/sup> course
\n<\/span><\/b>Beef tartare, sun-dried tomato condiment, straw potatoes<\/span><\/span>\u00a0<\/span>
<\/span>or<\/span><\/span>\u00a0<\/span>
<\/span>Whelks, confit chicken wing, gnocchi, watercress coulis, hazelnuts<\/span><\/span>\u00a0<\/span>
<\/span>or<\/span><\/span>\u00a0<\/span>
<\/span>Panisse, sweet-and-sour eggplant, black garlic (vegan)<\/span><\/span>\u00a0<\/span> <\/span><\/p>\n

\u00a0<\/span>3rd<\/sup> course
\n<\/span><\/b>Louis d’Or <\/span>caramelle<\/span> pasta, squash, pecan pesto, Brussels sprouts<\/span><\/span>\u00a0<\/span>
<\/span>or<\/span><\/span>\u00a0<\/span>
<\/span>Saut\u00e9ed mushrooms, pecans, roasted squash, amaranth (vegan)<\/span><\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span>Main course
\n<\/span><\/b>Catch of the day<\/span>, mussels, Basque-style sauce with <\/span>Cochons<\/span> tout <\/span>ronds<\/span> chorizo<\/span><\/span>\u00a0<\/span>
<\/span>or<\/span><\/span>\u00a0<\/span>
<\/span>Veal cheek blanquette, wild rice, carrot, black trumpet mushrooms<\/span><\/span>\u00a0<\/span>
<\/span>or<\/span><\/span>\u00a0<\/span>
<\/span>Roasted cauliflower, beluga lentils, romesco sauce (vegan)<\/span><\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span>Dessert
\n<\/span><\/b>Hazelnut and lemon layer cake, Concord grape gel, yogurt cream<\/span><\/span>\u00a0<\/span>
<\/span>or<\/span><\/span>\u00a0<\/span>
<\/span>Spiced chiffon cake, coffee <\/span>chantilly<\/span>, squash ice cream<\/span><\/span>\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

Book your table<\/span><\/span><\/a><\/strong>
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