From March 5 to May 23, from Tuesday to Thursday in the evenings, graduates of the Culinary Arts program and their chef instructor, Riccardo Bertolino, will be in full command of the kitchens at the Restaurant de l’ITHQ.
Formerly Executive Chef at Maison Boulud, the renowned Ritz-Carlton restaurant, Chef Bertolino has recently joined the ranks of our teaching staff. We are extremely delighted to count him among our team of world-class experts, and we hope that you will take part in this unique opportunity to discover the culinary creations and talents of our new generation of professionals.
Evening menu
Appetizers
Tuscan vegetable soup, navy beans, naked oats 17 vl
Soft-boiled duck egg, watercress coulis, leeks, guanciale 19 v
Sumac marinated Opercule Arctic char, celery, tangy elderberry caper cream 23
Rabbit ballotine with gorria pepper and black olives, vegetable escabeche with mustard seeds 22
Main courses
Roasted cauliflower with curry, beluga lentil “caviar”, ginger and verjus sauce 30 vl
Homemade mushroom-filled pasta gratin, Bête-à-Séguin emulsion, parsley oil 40 v
Catch of the day, like-risotto celeriac, cider sauce and grilled buckwheat 48
Roasted Beaurivage pork, braised red cabbage, Anna potatoes, lingonberry and dried wild rose jus 45
Desserts
Birthday cake, apricot jam, strawberry sorbet 13
Dark chocolate iced parfait, dulcey and pecan crémeux, mapple toast espuma 13
Almond cake, pear compote, creamy amaretto 12 vl
Riccardo Bertolino and his students at the ITHQ Restaurant
From March 5 to May 23, evenings, from Tuesday to Thursday
Book your table