Our Hours

Everyday from 6:30am to midnight

Contact Us

+ 1.514.847.8729

OscoMontreal@ihg.com

360 St-Antoine St. West

Green Restaurant Certified Trip Advisor

GLOSSAIRE

PROVENCE
This historic southeast region of France, with its capital Aix-en Provence, includes the department of Alpes-de-Haute Provence, Bouches-du-Rhône and Var.

OCCITAN
In the Middle Ages, Occitan was the major language spoken in Southern France. It eventually became a dialect until in the mid-19th century the Félibrige, a literary and cultural association, renewed interest in the Occitan language and literature – an interest which continues today.

HERBES DE PROVENCE
Herbs de Provence is a mixture of fresh or dried aromatic plants from the Mediterranean, especially from Provence. This blend of herbs includes thyme, wild thyme, marjoram, rosemary, basil, chervil, tarragon, savory, sage, bay leaf and fennel.

OLIVE OIL
Olive oil, the most frequently used oil in Mediterranean cuisine, is extracted from olives by pressing them in an olive mill. It has many health benefits, especially cardiovascular, due to its high levels of vitamins A and E and monounsaturated fatty acids. The vitamins are most beneficial when the oil is served chilled on salad, as the vitamins are destroyed above 40°C.

LAVENDER
Lavender or lavandula is a genus of 39 species of flowering plants in the mint family, Lamiaceae. Its fragrantful mauve and violet petals, which grow in wands, are widely used in making fragrances. Lavender thrives in chalky, dry sunny soil and as all plants are honey producing they are big with bees.

PROVENCE HONEY
Rosemary honey, also called ‘Narbonne Honey’ was considered to be the best honey in the world by the Romans. White in colour and very rare in France, it is a major product from Borbières. Lavender honey, which is highly fragrant, creamy coloured and finely grained, is more typical of Provence. Honey from the wild hillsides and brush tastes more flowery and its appearance depends on the soil.

 

Osco! Restaurant

About Osco!

Osco! In the Provence of yore, this meant "bravo" or "very good." Imagine … your next gastronomic experience filled with lavender, virgin olive oil, fresh market ingredients, freshly baked crusty baguette and privately imported wines. Our new Provence-inspired brasserie will enchant your senses. Discover Chef Saunier's signature creations and follow his daily inspiration posted on the chalkboard.

Enjoy the pleasures of the table in our warm and sunny decor. Share the intimate company of your loved ones by reserving "La Rotonde", a private room where you will feel as if you were on a terrace in Provence all year long. Warmth, elegance, mouth-watering flavors and simplicity are always on the menu in this new Montreal culinary oasis. -Bravo Osco!

The Sunday brunch is offered every week between 11:30am and 2pm : Brunch Menu

Discover the special menu offered during the Lobster and Asparagus Festival from May 16 to 25, 2013 at Osco! Restaurant: Lobster and Asparagus Festival Menu

The Chef

Matthieu Saunier

Matthieu Saunier traveled the world and learned his craft from some of the best chefs.  After working under the tutelage of Pascal Even, Olivier Brissy and Laurent Godbout, Matthieu Saunier joined the InterContinental Montreal team in 2007. At 29, this talented Executive Chef, with an irresistible Southern accent, became the youngest in the InterContinental hotel chain.

Read his biography

Born in Martigues, in the south of France, from a French father of Greek origin and a Dutch mother, Matthieu Saunier grew up in Provence, cradled by the Mediterranean Sea and the songs of the cicada. 

His father, a merchant of smoked fish and other delicacies of the sea, developed his interest for gastronomy at an early age by bringing him in the scullery of the best establishments to meet the creators.  From this experience, the dream of becoming a chef emerged.  At 15 years old, Matthieu Saunier began his four year training at the Lycée Professionel Perdiguier. During this period, he worked in Provencal restaurants such as the Loup d’argent, at Fos-sur-Mer, and L’Olivier, a gourmet restaurant in the Arles region. Then, he pursued his learning on a cruise ship and sailed on the Mediterranean Sea between Corsica, Italy and Tunisia. 

Following these years of apprenticeship, he decided to join the Accor Group to work at the Novotel Airport in Marseille. After this experience, he crossed the English Channel to join the St. Mauritz brigade, in Soho, one of the trendiest neighborhoods in London. Subsequently, he worked in the City, the business district of London, at the Bleeding Heart restaurant, renowned for its French cuisine. After two years he returned to Provence and settled in Aix-en-Provence to work at the Chateau-de-la-Pioline.

Always looking for a new adventure, Matthieu Saunier left Europe for Quebec. After a brief stint at the restaurant L’Épicier, he joined the team at the InterContinental Montreal. He worked under the guidance of Chef Christian Lévêque as Banquet Sous-Chef for two years and then, was promoted as Chef for the restaurant Osco!.  This experience allowed him to develop a concept of Provencal brasserie where the menus and the products change with the seasons. True to its Occitan origins and his passion for local products, Chef Saunier’s menu is full of sunshine and includes a succulent lobster bouillabaisse, creamy risotto dishes and a unique white chocolate mousse with absinthe. Soon after the restaurant opening, Matthieu Saunier is rewarded for his sucess and propelled to the position of Executive Chef. As part of his duties, Chef Saunier leads a brigade of 40 employees and oversees the operations of the Osco! restaurant, the Sarah B. bar and banquet service.

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Salon Rotonde

La Rotonde is equipped with all the technological comforts and services to conduct a meeting while enjoying a fine meal. A sublime round table, with its elegant Murano glass tabletop, can seat up to 12 people.

This private circular meeting room, nestled within the wall of Osco!, is the perfect venue for business and breakfasts. It affords a stunning panoramic 160-degree view of Place Jean-Paul Riopelle and the storied façades of Old Montreal. And for even greater privacy, the magnificent curved doors can be closed to create an intimate environment for your guests.

What’s more, the Executive Chef will be there to add the perfect finishing touch and assure your total satisfaction at Osco!

For reservations, please call 514-847-8729 or write to us.

The Chef's Corner: La Bastide

The Chef’s corner, also known as La Bastide, is the heart of his Provençale-style brasserie. Here, breakfast and culinary demonstrations are the order of the day.

This down-to-earth setting is the perfect place for the Osco! guests to enjoy both culinary delights and kindred spirits.

For reservations, please contact us by phone at 514.847.8729 or write to us.