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Restaurant de l'ITHQ
Regional Cuisine
In a bright room overlooking Square Saint-Louis, culinary students and seasoned instructors collaborate on French-technique dishes built from Quebec's larder—char from Gaspé, bison from Lanaudière, mountain honey. The kitchen's seasonal rhythm culminates in tableside flambéed crêpes Suzette, a reminder that training and ambition need not announce themselves loudly.
- Michelin Guide
- Selected Restaurant