At 3 Pierres 1 Feu, chef Paul Toussaint brings together ancestral cooking methods, local Quebec ingredients, and the bold flavours of the African diaspora. Working with Texan pitmaster Damien Brockway, the restaurant draws from Toussaint’s Haitian heritage and Brockway’s deep roots in Southern barbecue to create a counter-style dining experience centred around fire, smoke, and shared tradition. Cuts like ribs, picanha, and sausages are sold by weight, accompanied by house condiments like pikliz and marinated onions.
Set within Montreal’s Marché Jean-Talon, the space channels the spirit of Jacmel—Toussaint’s hometown—through its vibrant décor and focus on conviviality. Haitian art, natural wine, classic cocktails, and a constantly evolving menu reflect the team’s desire to create more than just a restaurant: it’s a place where the grill is always hot, the music is loud, and the welcome is open.
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