Warmth, elegance and mouth-watering flavors are always on the menu at Osco! Focusing on local products, our Chef offers a menu that puts the sun on your plate, providing you with the opportunity to live an unparalleled culinary experience. 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.
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.
Bertrand Jeanson’s has a passion for cooking ever since childhood. At a tender age, he constantly observed his mother and grandmother in the kitchen, and it was with them that he made his debut. After his studies at the Lycée hôtelier Tarbes, he became the 4th finalist in the regional selection of the prestigious Meilleur apprenti de France contest of 1999.Read his biography >
His keen interest in acquiring new skills propelled his career forward; after only a few years as an apprentice, he became chef de partie and sous-chef at IHG Group’s Crowne Plaza, in Toulouse. His arrival in French Polynesia in 2004 was also within the IHG chain; where he was appointed as chef de partie in charge of banquets. Mr. Jeanson then took the position of executive chef at the Manava Suite Resort Tahiti. Since 2014, he has held the position of executive chef at The Brando, an exclusive resort located on a private island, at its gastronomic restaurant Les Mutinés by Guy Martin.
Bertrand Jeanson still continues to develop his culinary talents, his travels have allowed him to make new discoveries, enhance his knowledge and perfect his skills. Since February 2018, his exceptional path, creativity and drive has brought new flavour combinations to life in the kitchens of the InterContinental Montréal.
“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.