Anthony in Montreal: Cold Weather, Lebanese Pride, and Food That Feels Like Home
Montreal welcomed Anthony with two completely different moods. One day felt warm enough to carry a jacket for nothing, and the next morning dropped to 8 degrees, feeling closer to 3. Under-dressed and cold, he still chose to walk. That is how the day started: coffee, streets, movement, and the city slowly opening around him.
His Montreal stop was not only about food. It was about people, memory, and Lebanese presence abroad. At SIAL Montreal 2026, Anthony visited the Lebanese pavilion by Nassif Group, where Lebanese brands, products, colors, and energy were proudly presented in Canada. From Al Maza, Domaine des Tourelles, Hallab, Caritas, coffee, chocolate, rose drink, non-alcoholic beverages, and Lebanese-made products developed in Canada, the message was clear: Lebanon is not only being imported, it is being rebuilt, created, and pushed to the world from abroad.
This is where Anthony’s eye matters. He does not just taste. He understands the story behind the product, the work behind the stand, and the emotion behind seeing Lebanon represented properly on an international platform.
Food continued across the city. At Hallab, the Montreal visit began and ended with comfort: halloumi bacon, zaatar with labneh, cheese with tomato, fresh bread, kaak, eggs, awarma, clay pots, and Lebanese breakfast that feels generous without trying too hard. It was familiar, warm, and full of the kind of details Anthony always notices.
He also visited Pasta Man in Laval, where casual street-food pasta is served in big, generous portions. Carbonara, Alfredo, Bolognese, tortellini rosé, shrimp, garlic bread, burgers, Philly steak, fries, and tiramisu all come together in a place that feels easy, busy, and built for comfort.
One of the strongest moments came with poutine. Anthony met Mark again after many years, a familiar face from Lebanon now building something in Montreal. The poutine was done the right way: fresh fries, proper brown gravy made from scratch, fresh cheese curds that stay squeaky, and toppings that make sense without turning the plate into a mess. Smoked meat, chicken, garlic sauce, onions, sausage, mushrooms, and gravy layered carefully, not drowned.
Montreal gave Anthony cold streets, long walks, Lebanese stories, old friends, food made with memory, and brands carrying Lebanon forward from Canada.
This is what Anthony documents best. Not just where he ate, but why it mattered. Not just what he saw, but what it said about the people behind it. One disciplined walk, one honest bite, one real story at a time.
