{"id":51107,"global_id":"www.ithq.qc.ca\/en\/?id=51107","global_id_lineage":["www.ithq.qc.ca\/en\/?id=51107"],"author":"963","status":"publish","date":"2024-12-03 15:01:40","date_utc":"2024-12-03 20:01:40","modified":"2025-02-13 14:14:35","modified_utc":"2025-02-13 19:14:35","url":"https:\/\/www.ithq.qc.ca\/en\/events\/farm-to-table-women-in-the-spotlight-at-the-montreal-en-lumiere-festival\/","rest_url":"https:\/\/www.ithq.qc.ca\/en\/wp-json\/tribe\/events\/v1\/events\/51107","title":"Farm-to-Table: Women in the Spotlight at the Montr\u00e9al en Lumi\u00e8re Festival","description":"

As part of the 2025 edition of the <\/span><\/span>Montr\u00e9al en Lumi\u00e8re Festival<\/span><\/span><\/a>, which is <\/span>showcasing<\/span> the work of women, the ITHQ invites you to join in a celebration of the creativity, <\/span>talent<\/span> and resilience of their teams of <\/span>female <\/span>chefs, cooks, sommeliers, <\/span>producers<\/span> and artisans.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

On the menu<\/h3>\n

\"\"<\/p>\n

Designed by the Restaurant de l’ITHQ’s executive chef Karine Beauchamp, pastry chef Emma\u00eblle Guidon and ma\u00eetre d’h\u00f4tel V\u00e9ronique B\u00e9nard Jimenez, this menu pays tribute to the strength and sensitivity of women, in every aspect of their roles, from the land to the table. Furthermore, <\/span>the dishes will showcase the exceptional products of local farms and businesses run by women. <\/span>\u00a0<\/span><\/p>\n

To taste<\/h3>\n

Organic wines from Qu\u00e9bec winemaker Paula Cook Papini (<\/span>Le Miccine<\/span><\/a> vineyard, Italy) will be available as a pairing or \u00e0 la carte.\u00a0\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Farm to Table \u2013 Women in the Spotlight at the Montr\u00e9al en Lumi\u00e8re Festival<\/span><\/b>
\nFriday, February 21 to Saturday, March 1, in the evening<\/span>
\n6-course tasting menu $125\u202f<\/span>
\nWith wine pairing +$65\u202f<\/span>\u00a0<\/span><\/p>\n

Amuse-bouche<\/span><\/b>
\n<\/span>Carrot churros, beluga lentils pur\u00e9e, coriander sprouts<\/span>\u00a0<\/span><\/p>\n

First course\u00a0<\/strong>
\nOushata cloudberry-smoked Arctic char, dulse cr\u00e8me fra\u00eeche, cloudberry gel, Gourmet sauvage marinated sea asparagus
\n<\/span> Champagne Brut S\u00e9lection, Domaine Marc Chauvet\u00a0\u00a0<\/em><\/p>\n

Second course<\/strong>
\n<\/span>Egg yolk confit in Camelina oil from Sign\u00e9 Cam\u00e9line oil tartine, saut\u00e9ed mushrooms, Qu\u00e9bec zaatar\u00a0<\/span>
\n<\/span>Chardonnay R\u00e9serve 2022, Camy, Saint-Bernard-de-Lacolle\u00a0<\/em><\/p>\n

Main course
\n<\/strong>La Ferme \u00c9boulmontaise lamb, Gourmet sauvage green alder pepper sauce, roasted Jerusalem artichokes, Brussels sprouts, potato pur\u00e9e
\n<\/span>Chianti Classico Gran Selezione, Le Miccine 2019<\/a>\u00a0<\/em><\/p>\n

Cheese\u00a0<\/strong>
\nFromagerie Au Gr\u00e9 des Champs P\u00e9ningouin mousse, hazelnut crumble, Gourmet sauvage haskap berry jam, Gr\u00e9 des Champs shavings<\/span><\/p>\n

Dessert<\/strong> <\/span>
\nFerme KEB honey ice cream, quince and apple compote, crispy tuiles<\/span>
\n<\/span>Cidre Bouch\u00e9 Traditionnel M\u00e9tissage 2020, Domaine du Nival, Saint-Louis\u00a0<\/em><\/p>\n

Reserve your table<\/span><\/a>\u00a0<\/span><\/p>\n

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