Discover
UBar and YUL Pizza
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Montréal is famed as a city teeming with creativity. UBar and YUL Pizza, two of our airport restaurants, are certainly tangible reflections of that! Founded by Hind and Chadi Hage, they stand out as YUL food destinations where research is top-of-mind and daring is an essential quality that drives decision-making.
Hind and Chadi’s challenges are to offer a diversity of locally sourced, fresh foods that are flavourful, healthy, and quick—in terms of both cooking and serve times.
Specially designed by Hind Hage, UBar, in the international departures area, is a space like no other: unique in its visual appeal, ambiance, menu, and uniquely created for YUL.
Recently renovated and expanded with modern, urban-inspired décor, UBar is the ideal place to grab a drink and sample the superb selections from the new menu that Hind has put together. Your journey begins at YUL!
Hind and Chadi’s challenges are to offer a diversity of locally sourced, fresh foods that are flavourful, healthy, and quick—in terms of both cooking and serve times.
Specially designed by Hind Hage, UBar, in the international departures area, is a space like no other: unique in its visual appeal, ambiance, menu, and uniquely created for YUL.
Recently renovated and expanded with modern, urban-inspired décor, UBar is the ideal place to grab a drink and sample the superb selections from the new menu that Hind has put together. Your journey begins at YUL!
HIND EL HAGE
CO-OWNER
Hind hails from in Beirut, Lebanon, where she first got a taste for cooking, fresh, homemade products, and the fine art of presenting dishes attractively. Her passion for good food came from weekend trips with her mother to visit aunts in Aanout, a mountain village.
“What stays from my experience cooking in Lebanon is cooking healthy,” she says.
She also studied design, and puts her creative side to good use in devising the establishments she and Chadi open, as well as in developing the menus.
Hind sees cooking as an expression of generosity: “I like to cook because it’s the ‘art of giving.’ That’s what my mom did for us, and that’s what I offer my kids. And that’s what I like to offer the people who come and visit us.”
“What stays from my experience cooking in Lebanon is cooking healthy,” she says.
She also studied design, and puts her creative side to good use in devising the establishments she and Chadi open, as well as in developing the menus.
Hind sees cooking as an expression of generosity: “I like to cook because it’s the ‘art of giving.’ That’s what my mom did for us, and that’s what I offer my kids. And that’s what I like to offer the people who come and visit us.”
To make your mouth water until your next visit
UBar and YUL Pizza at YUL offer…
Shrimp and Parsnip Purée
(UBar) |
Kale, Beet and Goat Cheese Salad
(YUL Pizza) |
Vegan Gluten-free Pizza
(YUL Pizza) |
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I really love the freshness of the shrimp and parsnip puree plate.
- Hind El Hage, Co-Owner
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Shrimp and Parsnip Purée
Marinated shrimp
Parsnip purée
Lemon-ginger dressing
Pomegranate seeds
Balsamic vinegar glaze
Arugula and diced tomato salad
Capucine capers
Parsnip purée
Lemon-ginger dressing
Pomegranate seeds
Balsamic vinegar glaze
Arugula and diced tomato salad
Capucine capers
Marinated Shrimp
INGREDIENTS
• Shrimp
• Basil, finely chopped
• Parsley, finely chopped
• Cinnamon
• Ginger, grated
• Olive oil
• Salt
• White pepper
• Kataifi (fine wheat noodles)
PREPARATION
Marinate the shrimp for 20 minutes in a marinade made from the rest of the ingredients. Brush kataifi (fine wheat noodles) with butter and roll the shrimp with it.
• Shrimp
• Basil, finely chopped
• Parsley, finely chopped
• Cinnamon
• Ginger, grated
• Olive oil
• Salt
• White pepper
• Kataifi (fine wheat noodles)
PREPARATION
Marinate the shrimp for 20 minutes in a marinade made from the rest of the ingredients. Brush kataifi (fine wheat noodles) with butter and roll the shrimp with it.
Parsnip Purée
INGREDIENTS
• Parsnips, cut into cubes
• 2% milk
• 35% cream
• Butter
• Garlic, minced
• Tarragon
• Salt
• Black pepper
PREPARATION
In a medium saucepan, bring the parsnips and milk to a boil. Cook until softened, remove from heat and strain. In a food processor, combine the parsnip with the cream and butter and blend for a few seconds. Add the rest of the ingredients and blend until smooth. Adjust seasoning if needed. Transfer product to container and leave to cool before refrigerating.
• Parsnips, cut into cubes
• 2% milk
• 35% cream
• Butter
• Garlic, minced
• Tarragon
• Salt
• Black pepper
PREPARATION
In a medium saucepan, bring the parsnips and milk to a boil. Cook until softened, remove from heat and strain. In a food processor, combine the parsnip with the cream and butter and blend for a few seconds. Add the rest of the ingredients and blend until smooth. Adjust seasoning if needed. Transfer product to container and leave to cool before refrigerating.
Lemon-Ginger Dressing
INGREDIENTS
• Lemon juice
• Ginger, grated
• Olive oil
• Horseradish
PREPARATION
Mix all ingredients in a blender until well combined.
• Lemon juice
• Ginger, grated
• Olive oil
• Horseradish
PREPARATION
Mix all ingredients in a blender until well combined.