3 Pierres 1 Feu

Honouring a traditional Haitian cooking method, this unique venue reimagines the ancestral hearth, three stones and a fire, into a modern culinary eatery. The menu fuses Afro-Caribbean barbecue, Texas-style smoking and Québec terroir. Signature dishes include jerk chicken, smoked brisket, griot and lamb mechoui, served with sides like plantain fries or rice and peas. With chefs Paul Toussaint and Damien Brockway at the helm, each plate is rich in heritage, bold in flavour and deeply respectful of its roots. The atmosphere is warm and elegant, inviting guests to gather, share and celebrate through food.