As part of the 2026 edition of the Montréal en lumière festival, ITHQ presents a series of activities celebrating Japanese culinary culture. Among them, Blanc bec bar invites you to enjoy an aperitif that blends Japanese traditions with local flavors: a platter of locally sourced cheeses paired with two carefully selected glasses of sake (2 oz each), offered for $35.
restaurant@ithq.qc.ca
No reservations available
Admission
18+
Adults only
Karine Beauchamp
A graduate of the ITHQ in 2015, Karine Beauchamp honed her skills in renowned establishments such as Laurie Raphaël Montréal, Landry & Filles, and the three-Michelin-starred Maison Lameloise in Burgundy, before joining the Restaurant de l’ITHQ in 2022 as executive chef. With her unwavering love for local products, her desire to share her expertise, and her warm leadership in the kitchen, she showcases a creative, indulgent, and seasonal cuisine designed to delight all the senses.
restaurant@ithq.qc.ca
Master class on sake led by Master Benoit Champagne at Blanc Bec.
Immerse yourself in the art of Japanese sake with Master Benoit Champagne from Nijikai Sake, a certified Nanbu expert. Taste six exceptional sakes and discover their production secrets during a unique sensory and cultural experience. On the program: tasting of six sakes served with a gourmet mushroom toast and soft boiled egg, as well as a platter of local cheeses.
Admission
18+
Adults only
Karine Beauchamp
A graduate of the ITHQ in 2015, Karine Beauchamp honed her skills in renowned establishments such as Laurie Raphaël Montréal, Landry & Filles, and the three-Michelin-starred Maison Lameloise in Burgundy, before joining the Restaurant de l’ITHQ in 2022 as executive chef. With her unwavering love for local products, her desire to share her expertise, and her warm leadership in the kitchen, she showcases a creative, indulgent, and seasonal cuisine designed to delight all the senses.
Benoît Champagne
Master Benoit Champagne, Nanbu certified, is the ambassador of the art of sake at Nijikai Sake. Passionate about Japanese tradition and innovation, he combines ancestral knowledge with modern techniques to create unique tasting experiences. Known for his expertise and his clear, refined teaching style, he shares the art of sake with both enthusiasts and professionals.