With 3 Pierres 1 Feu, celebrated chef Paul Toussaint of Kamúy, Americas BBQ, a signature counter at Time Out Market Montréal, and creating menus at the Aux Quartiers Bell Gueule beer garden returns with a deeply personal project: Bringing together Haitian fire-cooking traditions with the smokey swagger of Texan barbecue and the bounty of Québec’s terroir.
And he’s doing it in one of the city’s most iconic places to buy fresh goods: Jean-Talon Market.
Opened near the Henri-Julien entrance, 3 Pierres 1 Feu marks Toussaint’s fifth venture, but it might be his most intimate. Named after the “three-stone fire” method used in outdoor cooking across Haiti and West Africa, the restaurant channels ancestral technique with modern edge.
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