Open to the public!

The training-restaurant
Les Jardins de La Cité

The food lovers web page!

This is where you can discover the delicious menus that will be served during the session. By clicking on each of them, details are displayed. Enjoy!


Buffet Lunch, from Wednesday to Friday,
$18.50 per person (plus tax and gratuity):

Menu #1, October 10th to 12th

Vegetable soup


Mixed vegetables with mayonnaise
Quiche Lorraine
Onion pie


Roasted chicken with its jus
Fish Dugléré
Rice pilaf
Duchess potatoes
English-style green beans
Glazed carrots


Choux Chantilly
Caramel custard

Menu #2, October 17th to 19th

Cauliflower velouté


Celery remoulade
Summer mixed greens, dressing du Chef
Tomato, cucumber and black olive salad
Vegetable julienne quiche


Mussel and shrimp linguini, tomato fondue
Braised chicken drumstick
Viennese-style breaded pork escalope
Rice pilaf
Parmentier potatoes
Fresh vegetables with herbs


Chocolate éclair pastries
Vanilla fruit salad

Menu #3, October 31st to November 2nd

Cream of mushroom


Asian-style chicken salad
Caesar salad
Thyme enhanced new potatoes, apples and cider vinegar
Stuffed crepes ficelle Picarde way


Grilled salmon, herb butter
Fresh pasta with ratatouille
Roasted pork loin, green pepper sauce
Mashed potatoes
Broccoli with garlic and red peppers


Cream puff
Apple pie

Menu #4, November 7th to 9th

Squash velouté


White bean salad with seafood and fennel flavoured with sherry vinegar
Beet salad
Cheese sticks


Vegetarian lasagna
Pulled chicken and mushrooms served on noodles
Pepper steak
English potatoes
Brussels sprouts with bacon
Cauliflower gratin


Apricot puff pastry
Custard verrine

Menu #5, November 14th to 16th

Fall vegetables soup


Waldorf salad
Grilled vegetable salad, mustard vinaigrette
Tomato Antiboise
Cheese ramequin


Salmon duo served on fresh noodles
Old-style chicken fricassée
Lamb shoulder roasted au jus
Butter green beans
Tomatoes provençales
Lentils with a tomato fondue
Gratin dauphinois


Pears poached with rum
Chocolate tart

Menu #6, November 21st to 23rd

Andalouse soup


Greek salad
Candied duck with olives
Paella-style rice salad
Niçoise onion tart


Sole fillet Dieppoise
Seared pork loin Lorraine
Vegetarian lasagna with tomato sauce
Vegetable brunoise quinoa
Fondant potatoes
Peas with mint
Braised red cabbage


Chocolate bavarois, rum sauce
French-style apple pie

Menu #7, November 28th to 30th

Oxtail consommé


Spinach salad with mandarins and onions
Marinated trout gravlax
Stuffed cabbage, tomato sauce
Duck in a flaky pastry, red wine jus


Sole with vegetable julienne, lobster sauce
Poached hen in a feuilleté, supreme sauce
Lamb stew
Braised fennel
Fresh noodles with herbs
Carrot flan


Crème caramel
Strawberry and rhubarb crumble
Apple pie

Menu #8, December 5th to 7th

Mushroom velouté


Niçoise salad
Salmon served cold with aioli
Gribiche leeks
Butternut squash marinated with shallot
Wild rice and mushroom frittata


Saffron seafood gratin
Chicken cacciatore
Roasted pork, charcutière sauce
 Darphin potatoes
Seasonal squash au gratin
Grilled vegetables


Chocolate mousse
Stuffed crepes
Christmas log

Menu #9, December 12th to 14th

Pistou soup


Sicilian caponata
New potatoes salad with frisées leaves and bacon
Endive salad, Boston lettuce and walnuts, blue cheese sauce
Mixed vegetables with mayonnaise
Roman-style gnocchi, tomato sauce


Niçoise-style grilled salmon
Leg of lamb roasted with rosemary and sweet garlic
Roasted veal shoulder, Madeira sauce
Boulangère potatoes
Brussels sprouts
Carrot sticks


Eggs à la neige
Fresh fruits, ginger syrup
Christmas log

Gourmet dinner on Thursday,
$35.00 per person (plus tax and gratuity):

Menu #1, September 6th and November 1st

Goat cheese and truffle oil flavoured beef tartare,
raspberry vinaigrette

Pan-fried back of cod,
celery-root and Jerusalem artichoke velouté,
shiitake salad

Warm chocolate cake,
salted caramel sauce emulsified with Baileys

Menu #2, September 13th and November 8th

Shrimps and octopus grilled with seasonings,
tapenade and homemade tarragon ricotta

Fig flavoured guinea fowl breast,
potato gnocchi and mushroom flan

Morello cherry marble cake,
Kirsch flavoured cream and crispy chocolate tuile

Menu #3, September 20th and November 15th

Lacquered pork belly,
roast scallop,
candied chippolini and rye butter

“Boiled chicken” style Cornish hen,
chicken broth emulsified with foie gras

Verrine, as lemon pie,
crumble and raspberry

Menu #4, September 27th and November 22nd

Quail ballotine with shrimps,
chicken liver cake,
Brandy flavoured shellfish jus

Veal cheek braised in red wine,
pressed root vegetables,
mushrooms and salsify

Citrus and exotic fruits declination,
mango and passion fruit sorbet

Menu #5, October 4th and November 29th

Slowly cooked back of salmon,
herbs and pistachio crust,
sweet pepper juice

Lake Brome duck breast,
polenta and caramelized quinces with chestnut honey,
morello cherry juice

Tarte tatin served in a verrine

Menu #6, October 11th and December 6th

Duo of duck foie gras;
crème brûlée and fig French toast

Piglet; slowly cooked fillet,
caramelized flank and candied cheek in a crusty ravioli

Sugar pie, berries,
yogurt and ginger flavoured sorbet

Menu #7, October 18th and December 13th

Tuna tataki,
mousseline of cauliflower,
beet and orange

“Rossini” style duck declination;
roasted breast,
fois gras parmentier,
candied legs,
juice with truffle oil

Chocolate millefeuille,
raspberries and Grand-Marnier mousseline

Gourmet dinner with Guest Chef on Friday,
$43.00 per person (plus tax and gratuity):

Our Guest Chefs are often very busy and will confirm their menu at the very last minute. That does not leave us time to show them up here. However, we invite you to visit our Facebook page at to find out about the details of these menus every week. Also, customers who subscribed to our weekly communications receive these menus through their emails. You can subscribe to this service by filling the "STAY INFORMED" option to the right of your screen.

Dates :

  • September 7th, Mathieu Desjardins Earnscliffe, British High Commission in Ottawa
  • September 14th, Patrick Garland, L’Absinthe
  • September 21st, Justin Giroux, Gourmet Xpress
  • September 28th, Etienne Cuerrier, Meatpress
  • October 5th, Jean-Philippe Ménard, Le Rituel
  • October 12th, Coming soon
  • October 19th, Michael Lasalle, Canadian Museum of history / Canadian War Museum
  • November 2nd, Jasmin Denis-Fournier, Le Baccara
  • November 9th, Martin Lévesque, Social
  • November 16th, Mélanie Castonguay, L’Arôme
  • November 23th, Coming soonr
  • November 30th, Coming soon
  • December 7th, Coming soon
  • December 14th, Derek Boehm, Rideau Hall

Or to reserve directly:

By phone:
613-742-2483, ext. 2400

By email:

Training-restaurant Les Jardins de La Cité
801 Aviation Parkway
H Building, 2nd floor
Ottawa, ON K1K 4R3

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