Warmth, elegance and mouth-watering flavors are always on the menu at Osco! True to his Occitan roots, our Chef Matthieu Saunier offers a menu full of sunshine, including a succulent lobster bouillabaisse, creamy risotto dishes and delicious grilled steaks. And of course, fine cuisine isn't complete without fine wine! The Osco! wine cellar consists of around 600 hand-picked bottles, including a large assortment of enticing private imports and wines made in organic and biodynamic wineries.
This private circular meeting room, nestled within Osco! Restaurant, is the perfect venue for a business breakfast, a diplomatic dinner or an intimate celebration. La Rotonde offers a stunning panoramic view of the Place Jean-Paul Riopelle and the storied façades of Old Montreal, as well as a unique round table which can seat up to 14 people. Also, the room is equipped with all the technological comforts and services to conduct a meeting while enjoying a fine meal. For even greater privacy, the magnificent curved doors can be closed to create an intimate environment for your guests. Finally, the Executive Chef is available add the perfect finishing touches and ensure your total satisfaction.
To book La Rotonde, please contact us at 514-847-8729 or by e-mail at OscoMontreal@ihg.com.
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 30, 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, 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, enticed Matthieu to develop his interest for gastronomy at an early age by bringing him in the scullery of the best establishments to meet the fine 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 bouillabaisse and creamy risotto dishes. Soon after the restaurant opening, Matthieu Saunier was rewarded for his success 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. Chef Saunier also devotes his time to various projects, such as MTL à Table, in addition to dedicating his great talent to support the Centre Philou, the Ambassadors Gala and also for the Cedars Cancer Foundation. He also won the Human Resources ‘Coup de Coeur’ prize at the Hotelia Awards in the fall of 2016.
Executive Chef Matthieu Saunier enjoys cooking with local ingredients and incorporating the flavors of his native Provence. In this video, he shares the secrets of his signature dish: the risotto. Discover the chanterelles and oyster mushrooms risotto, cooked on the roof of InterContinental Montreal, with produces harvested in our own garden. Enjoy the beautiful view of the Montreal skyline and the delicious recipe!
“Osco” means “bravo” or “well done!” in the old language of Occitania. True to its Occitan origins and passionate about local products, chef Matthieu Saunier offers an uplifting menu which blends the best Québécois products with a decidedly Provencal inspiration. Of course, fine cuisine requires fine wine as well. The Osco! cellar boasts more than 600 bottles, including a selection of private imports and wines from organic and biodynamic vineyards.