During the Souper Gourmand Italien, we put the spotlight squarely on Italian cuisine and our guests were able to appreciate traditional and innovative recipes – highlighting the quality of authentic ingredients and the distinguished expertise of chefs who have truly mastered the art of multi-sensory cooking.
This year, the region of Emilia-Romagna, the Food Valley of Italy was featured, with the chefs preparing one of their dishes using typical ingredients from the region and presenting a traditional recipe from the region, with a twist.
The ICCC is are proud to collaborate with the ITHQ in the development of future chefs by donating a part of the proceeds from the Souper Gourmand Italien for scholarships to deserving students looking to complete apprenticeships in Italian cuisine.
Grazie mille to our partners, our chefs and restaurants, our collaborators and our guests!
Chefs and Restaurants
- Ristorante Beatrice (Adèle Forgione)
- Fiorellino (Charles Lacroix e Saguenay Pedneault)
- Ristorante Giulietta (Erik Mandracchia)
- Impasto (Michele Forgione)
- Osteria MKT (Marcel Machado)
- Piatti Pizzeria (Yoan Béland)
- Primo e Secondo (Roberto Stabile)
- FCO Gelato
- Iris Importing & Loison
- Les délices Lafrenaie
- Macchi Inc.
- Salumi Villani
- Fonds de Solidarité FTQ
- BMW Laval
- Port de Montréal
- Fruiterie Milano
- Vespa Montréal