Devimco Immobilier has joined forces with the City of Longueuil on the development of a major mixed-use project above and surrounding the Longueuil–Université-de-Sherbrooke métro station. Valued at nearly $500 million, this transit-oriented residential development with a total area of 1.2 million square feet, will include the construction of 1,200 rental housing and condominium units. It is the largest economic project to be announced in Québec since the start of the COVID-19 pandemic.
According to Devimco, the project will aim to create a real synergy between the various components, while producing a superior-quality living environment for future residents. “Our Longueuil project will be revolutionary because it will be based on concepts that will respond to the new realities generated by the pandemic,” said president of Devimco real estate, Serge Goulet. “Discussions are currently under way with Québec furniture industry players to adapt the apartments and condos for teleworking.”
Featuring two 22-storey buildings for rental units and two 22-storey condominium towers, the rental buildings will overlook a vast lower extension (basilaire) above the existing métro station. Already served by local businesses, the Longueuil–Université-de-Sherbrooke métro station site and its surroundings offer opportunities for quality commercial development. The site is already considered a knowledge hub with the presence of three universities: the campuses of Université de Sherbrooke, Université de Montréal and Université du Québec à Montréal (UQAM).
“Our project is aligned in every way with Devimco’s philosophy,” said Goulet. “The recipe is simple, but ambitious. We are responding to Longueuil’s vision by designing a multifunctional urban hub where a combination of experiences is an essential condition for creating a true living environment. What we are developing is an integrated blend of amenities, in spaces where homes, work environments and local services are located side by side. It will also be possible to enjoy cultural and food experiences, and even—as is already the case—to study there.”