Edible products from the Mauritian forest will be in the spotlight at the restaurant of the Institut de tourisme et d’hôtellerie du Québec (ITHQ), in Montreal, from September 19 to 23.
From appetizers to dessert, mushrooms, spices, nuts and small fruits from this region will be highlighted in a menu developed by executive chef Karine Beauchamp and pastry chef Éric Champage, in collaboration with the winner of the revelation prize at the Laurels of gastronomy, chef Samy Benabed, of Auberge Saint-Mathieu.
This thematic week is just a foretaste of the 7th edition of MYCO – Rendez-vous de la cuisine forêt, which will take place from September 29 to October 9 in Mauricie.
From Maskinongé to Saint-Stanislas via Trois-Rivières and Shawinigan, around twenty restaurants from the four corners of this great region will offer dishes featuring the flavors of the forest.
As in the past, a culinary competition will take place between participating establishments. This time, it is with their tapas that they will have to impress the judge and the public. The winner will be revealed on October 9 during the Délices d’Automne event in Trois-Rivières.
A mixology competition between restaurants, mushroom picking excursions and a forest market, which will be held on October 1 in Louiseville, are also part of the MYCO 2023 program.
