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Archibald Microbrasserie
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Founded in 2005 in Lac-Beauport, near Québec City, Archibald set up shop at YUL in 2014. Not only was is their first I adventure in Montréal, it was also their first location in an airport. The team certainly rose to the challenge, making the microbrew pub–restaurant formula an instant smash hit with the airport community.
The staff pride themselves on ultra-efficient service, making sure to consider both the needs and expectations of passengers from all over the world and the short time they may have to eat. Add to that a very warm and welcoming ambience, thanks to the Québec-inspired interior design.
The menu, emphasizing local ingredients and created on-site by the chef and his team, never fails to delight our travelers.-. As for the Archibald fine beers, all brewed locally, they all pay tribute to the women of Québec, with their name and graphic design featuring flirty portraits.
Archibald: it’s the place to be to share and enjoy a relaxing moment before departure. Remember: your journey begins at YUL!
The staff pride themselves on ultra-efficient service, making sure to consider both the needs and expectations of passengers from all over the world and the short time they may have to eat. Add to that a very warm and welcoming ambience, thanks to the Québec-inspired interior design.
The menu, emphasizing local ingredients and created on-site by the chef and his team, never fails to delight our travelers.-. As for the Archibald fine beers, all brewed locally, they all pay tribute to the women of Québec, with their name and graphic design featuring flirty portraits.
Archibald: it’s the place to be to share and enjoy a relaxing moment before departure. Remember: your journey begins at YUL!
PASCAL SIMARD
GENERAL MANAGER
Born and raised in Lac Beauport, Pascal was a witness for the early days of Archibald—as a customer, mind you—when the company opened its flagship location in 2005. The memories of that one-of-a-kind spot, festive and fun, will stay with him forever.
After studying in Québec City, Pascal moved to Montréal to work in the restaurant industry. He joined the Archibald team in 2014 and was part of the opening of its first microbrew pub–resto location in the city, at YUL.
“My story is kind of like Archibald’s,” he says. “I set out from Québec City and arrived here in Montréal in this larger-than-life setting.”
According to Pascal, a true Archibald experience is all about what’s happening in the kitchen as well as in the front of the house. He considers good relations with the service staff as key, and those with executive chef Jean-Sébastien Thomas even more important. The latter is a privileged partner and also, the one he works most closely with.
After studying in Québec City, Pascal moved to Montréal to work in the restaurant industry. He joined the Archibald team in 2014 and was part of the opening of its first microbrew pub–resto location in the city, at YUL.
“My story is kind of like Archibald’s,” he says. “I set out from Québec City and arrived here in Montréal in this larger-than-life setting.”
According to Pascal, a true Archibald experience is all about what’s happening in the kitchen as well as in the front of the house. He considers good relations with the service staff as key, and those with executive chef Jean-Sébastien Thomas even more important. The latter is a privileged partner and also, the one he works most closely with.
JEAN-SÉBASTIEN THOMAS
EXECUTIVE CHEF
Jean-Sébastien started apprenticing in kitchens right out of high school, working day and night. Right away, he knew he’d found his forever job: cooking became his passion.
His professional experience encompasses a variety of restaurant positions, plus stints in catering. He eventually went into business for himself as the owner of three restaurants where that experience prompted him to write a cookbook.
Jean-Sébastien loves putting together the daily specials that await YUL customers on the blackboard every day.
His professional experience encompasses a variety of restaurant positions, plus stints in catering. He eventually went into business for himself as the owner of three restaurants where that experience prompted him to write a cookbook.
Jean-Sébastien loves putting together the daily specials that await YUL customers on the blackboard every day.
To make your mouth water until your next visit
Archibald Microbrasserie à YUL, c'est...
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I recommend a strong, tangy beer to accompany the bison tataki. It’s a super fresh dish, with the meat just slightly seared. It’s really a reflection of the Archibald image: it’s about wild game, cottage country. . . a great last souvenir of Montréal.
- Pascal Simard, general manager
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Bison tataki
Serves - 2
INGRÉDIENTS
150 g - bison muscle meat (eye of round)
30 g - Labrador tea
1 pinch - fleur de sel
20 g - arugula
30 g - fennel
10 g - radishes
10 g - wild mushrooms of your choice
30 ml - cranberry coulis
2 ml - malt vinaigrette
150 g - bison muscle meat (eye of round)
30 g - Labrador tea
1 pinch - fleur de sel
20 g - arugula
30 g - fennel
10 g - radishes
10 g - wild mushrooms of your choice
30 ml - cranberry coulis
2 ml - malt vinaigrette
PRÉPARATION
1. Make a dry rub with the Labrador tea.
2. Make a marinade and add the wild mushrooms.
3. Add a splash of Québec gin to the cranberry coulis.
4. Roll the bison meat in the Labrador tea rub and lightly sear on all sides.
5. Cut into thin slices, arrange on a plate and season with fleur de sel.
6. Mix the arugula, radish, fennel, malt grains, chives and malt vinaigrette.
7. Gently lay the arugula mixture on top of the meat.
8. Add a few dots of cranberry coulis to the plate.
9. Lastly, place a few shoots and mushroom pickles on top of the meat and salad.
10. Serve.