Kamúy

Kamúy is chef Paul Toussaint’s broadest statement yet—less a single-island portrait than a shared Caribbean table set in the middle of the Quartier des Spectacles. The cooking moves across borders, pulling from Haitian, Antillean, and Latin traditions, then grounding them in Quebec ingredients and fine-dining technique. The menu leans toward small plates built for passing and tasting: accras, jerk-spiced seafood, bright salads, and mains that balance smoke, heat, and sweetness without crowding the palate. The room mirrors the food’s energy, with music, colour, and artwork evoking the bustle of an open-air market rather than a formal dining room. Cocktails, heavy on rum, mezcal, and tropical aromatics, keep pace. Kamúy works best as a gathering place—pre-show, long dinner, or anything in between—where culture, food, and rhythm share equal billing.