Attention foodies! The Institut de tourisme et d’hôtellerie du Québec (ITHQ) is offering these days, and until May 26, a very special evening menu: dishes by Samuel Sirois, the chef to whom we owe the 11th Canada’s position at the Bocuse d’Or 2023, the most prestigious culinary competition in the world, which took place last January in Lyon.
Samuel Sirois, also a professor at the ITHQ, offers here (and with the help of the graduates in the kitchen) dishes inspired by those offered to international judges in competition.
To whet your appetite, think: monkfish liver parfait, celery, lovage oil, or why not shellfish royale, bean ragout, phytoplankton croutons. The veggies are not left out, with the quinoa, squash and tofu cream risotto.
Note that Samuel Sirois, who was in his 18th participation in the competition, obtained a second place at the continental final in Santiago, Chile, last July.
The dishes on the menu are also inspired by these two competitions (Lyon and Santiago). Two options are offered: a tasting menu ($82), or a la carte dishes (from $14 appetizer, $25 main course).
