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Montreal – YUL

In a serene reconditioned church rectory in Little Burgundy, chef John Winter Russell crafts thoughtful seasonal dishes: grilled radishes with smoked buttermilk cream and grated venison jerky; creamy Pont Blanc cheese layered between leaves of a grilled head of young lettuce, sprinkled with camellia chips and doused with lovage purée. On tables constructed from old church pews, sommelier Emily Campeau showcases a demi-sec Vouvray with a heavenly dessert of strawberries and sweet clover cream.

551 rue Saint-Martin H3J 2L6 | (514) 447-2717