Once, the dominant image of a Québécois meal was a flannel-shirted voyageur pouring maple syrup over baked beans.
Though that historically heavy hand with sugar, salt and lard may remain steadfast in Montréal, in recent decades, it's been refined into a unique cuisine with international appeal.
There's no time like the present to enjoy the French-inflected joies of the bilingual city: As of press time, the U.S. dollar was worth almost a quarter more than the Canadian one. Here's how to spend all that dough in one of our favorite food cities.
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