Category Archives: Kitchen Sneak Peak

L’ITHQ reçoit l’Institut Paul Bocuse !

Du 23 au 25 février, Alain Le Cossec, Meilleur ouvrier de France et professeur à l’Institut Paul Bocuse, nous proposait un menu 7 services mettant en valeur des spécialités qui font de Lyon, LA capitale gastronomique de la France : foie gras, canard fumé, quenelle de brochet, noix de Saint-Jacques à la sauce homardine.  Continue reading

Beaujolais en un mot : diversité

Le vignoble du Beaujolais déroule ses innombrables collines sur 55 kilomètres du Sud au Nord, appuyé à l’Ouest sur les derniers contreforts du Massif central, et à l’Est sur la plaine de la Saône. Il est situé aux portes de Lyon, à moins de 30 minutes de route. Son histoire et son avenir sont indissociables de la capitale gastronomique et le vignoble résonne ici de manière particulière. On l’appelle communément le vignoble lyonnais ou encore le troisième fleuve de Lyon. S’il fallait résumer le Beaujolais en un mot, ce serait sans aucun doute : diversité. Continue reading

Neil Jewel at Ikanos

 FROM SOUTH AFRICA TO GREECE, THERE OVER HERE

At Ikanos we enjoy the art of sharing. We share dishes, laughs, memories… And, for the occasion of Montréal en lumière festivities, we are pleased to also share our kitchen. One of our invited chef is Neil Jewel. He will be flying from South Africa in order to share, to your greatest pleasure, his love for cooking.

Born in Southend-on-Sea (United Kindom) near the Thames River, Neil finds out about his passion for food when his parents take the heartbreaking decision to move to the city (leaving behind champêtrelifestyle). Thenceforth, he takes over the familial kitchen and surprises everyone with his promising talent. Since 1999, he operates at Bread & Wine Vineyard Restaurant where his very personal menu reflects the freshness of his personality and his passion for life. It’s not surprising to know that the decadent simplicity of his cuisine leads local chefs to his restaurant on their day off!

On March 2nd and 3rd, we invite you to appreciate the cheerful taste of sharing with our special four hands crafted menu to make you discover two dishes from each chef every course.

Live an experience echoing the cultural diversity that makes us that proud and unique!


NEIL JEWELL – CONSTANT MENTZAS

MENU $72 | WINE PAIRING $42

Sharing menu

SEAFOOD TASTING MENU FOR MTL EN LUMIÈRE

SEAFOOD TASTING MENU FOR MTL EN LUMIÈRE

“Lacking vitamin sea? We’ve got your back!“

— IKANOS 

Don’t you feel like flying towards the Adriatic coast at this time of the year? What would you say of dreaming while eating of turquoise colored landscapes, of the salted smell that brings the wind? Tempting, isn’t it? 

That is exactly what we will be doing on February 25-26-27-28 and on March 1-4-5. We will escape together from this bone-freezing weather while delighting ourselves with the sea’s wonders that allow us to pratice our expertise. On the menu: seafood and fishes chosen from our respected suppliers.

SEAFOOD TASTING MENU 

MENU $72 | WINE PAIRING $42

Sharing menu

1st COURSE

Valentine’s day at Ikanos

DID YOU KNOW?


Valentine’s day, just as many holidays we know, hides a root that leads to the greek athenian calendar. It used to be part of the seventh month of the year at the time: the month of Gamelion. During that month people would celebrate the union of Zeus and Hera (two greek gods). The origin of the month of Gamelion means «the month of weddings». The festivities would start in the middle of December until mid-February… Imagine a whole month of love celebrating! Unfortunately (or happily, depending on who’s paying the bill), nowadays, the love celebration only lasts a day. 


In order to make the task of chossing your romantic destination easier, our chef and his team prepared an exquisite menu that will assuredly charm you, and your tender half. Sea food, caviar, chocolate and other sweetness will be served in the warmest ambiance.

From February 10th to 14th, we soften the lights and invite you to let your hearts melt for the first or hundredth times.

Psst… Don’t forget to ask your waiter about the romantic cocktail duo our mixologist Guillaume has fashioned for the occasion! 


 VALENTINE’S DAY MENU

Menu 95$  | Wine pairing 55$ 

Sharing menu

1st COURSE

Northern Divine’ sturgeon trio

Fresh oyster, mushroom dashi broth, crispy sturgeon skin

Home-smoked sturgeon, truffle carpaccio remoulade

Sturgeon caviar, smoked potato mousseline

2nd COURSE

Pan-seared scallops, foie gras terrine from la Canardière,  celeriac purée,

apricot and caper salsa

&

Homemade goat cheese ricotta cavatelli, grilled artichokes,

lardo di Colonnata, orange crumble, pine nuts

 3rd COURSE 

Saffron-butter poached lobster, chorizo, fennel and orange tortellini, bouillabaisse broth, rouille

&

‘Porcmeilleur’ piglet, shrimps and ouzo stew, shrimp and tomato piglet jus

4th COURSE

Grilled ‘1855’ Angus beef rib-eye, bone marrow, red wine and black cherry sauce, fresh truffles

or

Grilled sea bream, roasted tomato and pepper fregola, grilled onions,

candied tomato and Sherry vinegar dressing

5th COURSE

Burnt orange flan, pistachio cake, meringue, blood orange gel, vanilla ice-cream

&

Black chocolate crémeux, rose water mousse and crumble, champagne gel, strawberry sorbet

Simply the best place to be on Valentine’s day! 

RESERVE