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Air Algerie Expands Montreal Service in S16 Posted at 0300GMT 19APR16 Air Algerie during summer peak season plans to expand Algiers – Montreal operation, which sees the addition of 8th weekly service. The additional flight operates on Thursdays, from 23JUN16 to 15SEP16, with Airbus A330-200 aircraft. AH2702 ALG0645 – 1045YUL 330 4 AH2700 ALG1240 – 1640YUL 330 D AH2703 YUL1245 – 0135+1ALG 330 4 AH2701 YUL1840 – 0730+1ALG 330 D

Au moins mous sommes pas numéro un. http://jalopnik.com/the-ten-most-wasteful-transportation-projects-in-modern-472052244?utm_source=lifehacker.com&utm_medium=recirculation&utm_campaign=recirculation 4.) Montreal's Airport That's Larger Than Montreal Montreal-Mirabel airport was designed for the Montreal Olympics and it did that job very well. After the Olympics, however, Montreal realized they'd built an airport that was 397 square kilometers in size, bigger than the entire city it served. Now it's mostly empty.

In the Village, off St-Cat west of Papineau and around the corner from Pappas Tapas. Ate there last week. Was already hard to get a reservation for 2 a few days in advance, but with this review it will be even harder. Fine Dining: Mezcla is a wish come true My stellar dinner featured some seriously delicious food, filled with beautiful flavours and diverse textures BY LESLEY CHESTERMAN, GAZETTE FINE-DINING CRITIC OCTOBER 5, 2012 The pork main course at Mezcla, in Montreal on Thursday September 27, 2012. (Allen McInnis/THE GAZETTE) Mezcla Rating: 3 out of 4 $$$ 1251 de Champlain St.(at Ste. Rose St.) Phone: 514-525-9934 Website: http://www.restaurantmezcla.com Open: Tues. to Sat. 6 p.m. to 11 p.m. Licensed: Yes Credit cards: All major Wheelchair access: No Parking: Easy on the street Vegetarian friendly: Not especially Reservations: Essential Price range: Starters: $10-$16; main courses $19-$33; desserts: $6-$9. Five-course tasting menu: $39 For a city to be considered a serious gourmet destination, there must be a good mix of established restaurants along with the new and exciting. Montreal certainly has the former, but seems to have hit a bit of a wall when it comes to the latter. Granted, restaurants like Bouillon Bilk, Van Horne and the fabulous new Park and Hotel Herman have brightened up the scene tremendously over the past few years. Yet there are also many newbies that fall flat with fuzzy cooking, tired concepts and waiters who are trying their best to hock the same ol’ seared scallops and crème brûlées. It’s starting to feel like forever since I heard someone go bonkers with happiness over a restaurant. And then, it happened, and of all places on Facebook, where chef and Journal de Montréal restaurant critic Thierry Daraize posted a wildly enthusiastic endorsement of a restaurant called Mezcla. Mez … what? I had never heard of the place. And as someone who keeps a tab on restaurant matters with an obsession some might consider disturbing, I should have. But kudos to Daraize for discovering the restaurant, which opened in May, though his unbridled enthusiasm has made Mezcla one tough table to book. Once I eventually nabbed a table, I headed down to The Village to see what he calls one of his “grands coups de cœur” of 2012. Located on a side street just off Ste. Catherine, Mezcla is a warm, 50-seat space with high ceilings, an open floor plan, and a bistro-ish vibe. The “chaleureux” ambience is further boosted by low lights, sexy background tunes and an open kitchen in the back of the room. The decor provides few clues about the style of cuisine, which isn’t the usual French bistro but … aahhh … nuevo latino. When I think nuevo latino in Montreal, I immediately picture chef Mario Navarrete Jr.’s restaurant Raza. How nice, I always thought while sipping pisco sours, would it be to have more restaurants playing with these Central and South American, Cuban, Puerto Rican and Spanish-Caribbean ingredients and flavours? And now my wish has come true. I immediately recognized our host and waiter, a handsome Venezuelan by the name of Gerardo Labarca, who last served me years ago at that great tapas restaurant Pintxo. Turns out Labarca is an owner at Mezcla along with Marie-Hélène Barrière. Already that’s great news because the ever-smiling Labarca made my first Pintxo meal so memorable. As for the talent in the kitchen, that belongs to two gentlemen, Marcel Larrea, who trained Cordon Bleu in Peru and worked here at Thai Grill, and Georges-Étienne T. Tremblay, whose Montreal experience includes La Chronique and Les Enfants Terribles. Larrea may have last been cooking Thai, yet his background is Peruvian. Peruvian cuisine is hailed as the next big thing, and whenever I hear that I roll my eyes a little as the Peruvian cuisine I’ve sampled (and I’m no authority by any measure here) hasn’t been what I’d call earth moving. Yet after tasting this kitchen’s take on it, I’m intrigued. These boys are making some seriously delicious food, filled with beautiful flavours and diverse textures. Like Daraize, I gotta say, dinner at Mezcla turned out to be one of my best meals of the year. The wine list is another plus. Spanish heavy, well-priced with a good mix of private imports and SAQ selections, the list also features bottles well suited to this spicy/meaty/seafoody cuisine. The Albarino Condes de Albarei 2011 we enjoyed not only enhanced everything we ate, but at $42, didn’t put a dent on my budget. Nice. Now on to the food, which started with a simple plate of ceviche. Wait, did I say simple? Scratch that, because what started out looking like a pretty mound of raw fish and seafood bathed in a slightly spicy sauce turned into a complex dish when we were given a trio of crispy ingredients to mix in, including fried corn kernels, twisty yucca chips and a tangle of deep-fried carrot strands. Was it ever great, with the soft and silky seafood and salmon chunks mixing in with the crisp bits of chips and the crunch of the corn. Every taste was so clean, so fresh and I loved the surf and turf contrast between the fish and the vegetables. Huge. The next dish was almost as amazing, and consisted of tuna tartare set atop potato croquettes placed alongside mounds of crabmeat with avocado and coriander. Again, what a play of textures — dewy, crispy, creamy, chewy — along with all those fresh and bracing flavours. Really gorgeous. And I saved the best starter, the shrimp, for last. Served wrapped in fried yucca ribbons, the jumbo shrimp were meaty, fresh, resilient and cleverly served with two contrasting sauces: a close-to-fluffy avocado cream and a sweet chicha syrup made with smoky black corn. With every bite I said to myself, this is the best thing I’ve tasted all year, and considering the amount I eat, that’s saying a lot. I can’t wait to come back and try this dish again. There’s more. When I asked for a menu recommendation, Labarca’s face lit up and he said the blood pudding was a must. He’s right, it’s very good. Served on a light corn cake, the round of blood pudding is layered with julienned apple and slices of chorizo. Don’t want to get boring here, but again, the mix of textures won me over, and I also admired that these boys are using organic chorizo from Charlevoix, and finished the dish off with a Calvados-laced beurre blanc. What a pleasure to see updated ethnic cuisine made with the best local ingredients. Now that’s what I call modern cooking! More traditional but just as scrumptious was a simple plate of grilled duck hearts, with papa amarilla (yellow potatoes), choclo (corn cob, in this case, black corn) and gently spiced “panka” sauce made with dried amarillo peppers. I’m big on hearts for their filet mignon-meets liver taste and consistency, and these babies were wolfed back in record time. The size of the starters is larger than tapas, yet I’d still recommend ordering many plates to share. Main courses are more costly (in the $30 range), but the quality of ingredients merits such prices. For instance, the main I enjoyed was a duo of Gaspor pork that included three chops from the rack as well as a melting slice of braised flanc. Add to that chanterelles, carrots, parsnip purée and a light ’n’ herby sauce, and you have yet another reason to race over to Mezcla. As for desserts, I cannot deny I was discouraged to see only three, and three that included that predictable Montreal trio: crème brûlée, molten chocolate cake and pouding chômeur. Cue the groans. But wait, not so fast. Just when I thought I’d had my fill of molten chocolate cake, along came one so deeply chocolatey and ideally crusty-melty that I remembered what seduced me about this famous dessert in the first place. And that unemployment pud was also staggeringly good, full of maple flavour, firm yet still unctuous without falling into the dreaded mushy/icky/cloying pouding chômeur trap. To say I had a faultless meal at Mezcla would be an understatement as it was so creative and just downright delicious as well. And I only scratched the surface of this menu. All I want to do now is go back, go back to try the clams with chimichurri, the braised bison, the fish stew, the Cornish hen with yucca fries. Or better yet the five-course $39 tasting menu, which considering the quality of ingredients sounds like the deal of the century. What an orgy of tastes this restaurant has to offer. And at risk of never being able to get a last-minute table here myself, I end this review with just one suggestion: GO. criticsnotebook@gmail.com For more food and wine talk, tune in to Dinner Rush with Lesley Chesterman on Saturdays from 4 to 5 p.m. on News Talk Radio CJAD 800. © Copyright © The Montreal Gazette Read more: http://www.montrealgazette.com/life/Fine+Dining+Mezcla+wish+come+true/7343470/story.html#ixzz28X00XnVC

Read more: http://www.montrealgazette.com/Brace+yourself+Change+comes+Wilensky/4525382/story.html#ixzz1I7i2MRCH This is one place I have yet to try

At #10 its La Salle à Manger (Courtesy of Enroute) For all other restaurants click on the Link I know the article from 2009. I do hope Enroute updates it soon.

(Courtesy of CBC News - Montreal)

Read more: http://www.montrealgazette.com/life/Canada+last+known+Great+dies/2583337/story.html#ixzz0fx2D0x3D

(Courtesy of CNW)

Malgré quelques commentaires étranges ("Surely the fare served here is as bleak as the weather in this city" - venant d'un anglais, parler de bleak weather alors que nous avons beaucoup plus d'heures d'ensoleillement, c'est particulier!), et l'article comporte des erreurs de faits ("the Atwater market in Saint-Henri, which has the added attraction of being set in an Art Deco former railway station" - ah oui?), mais le ton est, encore une fois, plutôt flatteur. To get a flavour of Montreal just tuck in Canada is hardly famous for its culinary scene. Yet this city is as close as you can get to foodie heaven, says Kate Simon Sunday, 22 June 2008 Maple syrup: that is the most distinct flavour I'm expecting on my foodie tour of Montreal. Surely the fare served here is as bleak as the weather in this city, where the locals spend the winter months going about their daily business in an underground city of corridors, created to protect against glacial temperatures that can plummet to -40C. Of course, I'm wrong. The food is as extraordinary as the Montrealers' preoccupation with it. I'd like to trace this culinary prowess back to the days when the French ruled the banks of the St Lawrence River, but they were only here for about a century and far more interested in the fur that clothed an animal than its meat. And while the Quebec French have a strong Gallic appreciation of the art of dining, there are more than 80 ethnic cultures represented in this city of four million, with all the attendant flavours that such a mix brings. Breakfast proves the point: the feted Montreal bagel made its way here from Eastern Europe. I eat mine with my guide, Ruby, at St-Viateur Bagel & Café in Le Plateau. It is simmered in honey water and baked fresh in the wood-fired oven and tastes nothing like the usually doughy wheel that sits heavily on my stomach – this one is crisp on the outside, chewy in the centre and sweet-sour on the tongue. It's a flavour to be savoured: "You'll never see a Montrealer eat breakfast on the run," says Ruby, "even if that means being late for work." But I have only a day to get a taste of foodie Montreal, so we move swiftly on. Our next stop is the Jean-Talon market in Little Italy, home to the Italian-Canadians, the city's largest ethnic group. They first came here in the 19th century, then later after the Second World War; and though the community is now spread across the city, some still live in the staircase houses on Jean-Talon and Drolet Streets. These multi-dwelling rowhouses with their exterior iron stairs are a quirky signature architectural style of this city and a sight in themselves, built as a nifty solution to maximising space, containing heat – and raising taxes for the authorities. Ruby tells me Montreal's chilly climate hasn't deterred the Italians from growing grapevines in these backyards – the Mediterranean sun still lives on in their souls. At first sight the Jean-Talon market stalls, laden with workaday fruit and veg, look of little interest to the visitor. Indeed, this is the haunt of locals rather than tourists, who prefer the Atwater market in Saint-Henri, which has the added attraction of being set in an Art Deco former railway station. But Ruby guides me to Le Marché des Saveurs du Quebec on the south side, which is packed with produce from the fertile St Lawrence Valley and beyond – smoked meats, mussels from the Iles de la Madeleine, goat's milk cheeses, and, in a side room, beers from nearby microbreweries and the famed icewines of Niagara. It's the perfect place to pack a picnic for lunch on the run. We find more to tempt us in the boutiques along avenue Laurier Est back in Le Plateau. At Olive & Olives the array of oils could rival any Mediterranean emporium. At Maison Cakao the young owner, not long out of college, offers a modern interpretation of the art of chocolate making, adding inspired ingredients such as Earl Grey tea. While at Le Fromentier & Maître Corbeau we dip downstairs to discover a subterranean hall dedicated to bread and cheese. It also does a roaring trade in deli fare and gourmet prepared meals for that extra-special take-out. Over on rue Laurier Ouest at Les Touilleurs, Ruby gives a real insight into how seriously the Montrealers take their cooking when she shows me a kitchen equipment store that treats its wares as art exhibits. These culinary sculptures provide a good excuse for utensil junkies like me to stand and stare and who will not be able to resist buying a strawberry huller or other such nonsense gadgets as a souvenir. You can linger even longer in Les Touilleurs if you sign up for one of the after-hours cookery demonstrations at its open kitchen, where local chefs show off their skills to small groups of dedicated foodies. I pick up a copy of the Quartiers Gourmands annual guide at the till, which lists shops subscribing to the Slow Food movement and selling an alphabet of foods, from apple tarts to zabaglione. This city knows its food. I'm full and we haven't even tried a drop of maple syrup yet. The city's staircase houses provided the authorities with a handy way to raise taxes COMPACT FACTS How to get there BA Holidays (0844 493 0758; ba.com) offers four nights at the W Hotel in Montreal from £945 per person in July, including return flights on British Airways from £621 and accommodation only from £324 for the duration. Further information Quartiers Gourmands (quartiersgourmands.com). Tourism Montreal (tourism-montreal.org).