Bistrot’s first North American locations open at Montréal–Pierre Elliott Trudeau International Airport

The Bistrot concept, developped by Autogrill in partneship with the University of Gastronomic sciences of Pollenzo, began in Italy and grew in success throughout Europe, now lands in North America with two locations at Montréal–Trudeau Airport’s Post-Security Departures Area near Gate 48 and another location near Gate 59. Global restaurateur HMSHost, Autogrill, and Aéroports de Montréal executives celebrated the grand opening of the first North American locations for this award-winning concept at Montréal–Trudeau Airport.

“Born out of the Italian heritage for exceptional quality ingredients and flavours, Bistrot Montréal-Trudeau bolsters the airport’s selection of world-class dining and invites travellers to enjoy a well-deserved moment of relaxation and excellent cuisine before their flight,” said HMSHost President and CEO Steve Johnson. “We are thrilled to bring Bistrot’s first location outside of Europe here to Montréal–Trudeau Airport, in partnership with Aéroports de Montréal and our parent company Autogrill.”


The Bistrot menu at Montreal Trudeau is a virtual gallery of local purveyors: Alfred Le Fermier Cheese; Hector Larivée for fruit and vegetables used in the daily juice selections; Moulins de Soulanges which provides environmentally friendly grain for the fresh pasta; and Premiére Moisson for our sourdough and daily pastry selection. Ethically sourced ingredients is a brand attribute that adds colour and an experience of flavours for travellers.

Travellers can start their day with a fair-trade espresso, cappuccino or latte, alongside a beautiful croissant aux amandes (almond croissant), bagel fromage á la crème, saumon et aneth (salmon and dill cream cheese bagel), or seasonal fruits. Travellers can also savour robust options such as the Panini Caprese Au Prosciutto or the Sandwich Au Smoked Meat Du Bistrot, bringing in the local traditional favourite.

Bistrot features pasta made fresh, in-house with crème de parmesan or a house-made arrabbiata sauce. Plates can be created selecting from an assortment of proteins, such as Saucisse Paysanne or La Escalope de Poulet, and accompanied by grilled vegetables or roasted potatoes.

Light snacks such as local cheese and charcuterie platters are available, along with soup options. To accompany their meal, travellers can choose from bottled beers and wines, as well as an assortment of desserts.