As part of the Institut de Tourisme et d'Hôtellerie du Québec, a hospitality industry school, the ITHQ restaurant is underpinned by a unique educational approach. Students and professionals work together, both front of house and in the kitchen, under the watchful eye of the instructors. In this bright and serene dining room overlooking Square Saint-Louis, the menu highlights local ingredients, including fish from the Gaspé Peninsula, bison from Lanaudière, and honey from the Laurentian Mountains. Based on the technical principles of French cuisine, the dishes evolve with the seasons: smoked char, semi-cooked and enhanced by a chorizo broth; braised beef tongue, bone marrow broth, root vegetables, and gribiche sauce. Dessert brings with it a surprise: crêpes Suzette flambéed tableside.