Dig into Haitian-Texan barbecue with 3 Pierres 1 Feu at Jean-Talon Market

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.

Fire, meat, and memory

Joining Toussaint at the grill is Damien M. Brockway, the Austin-based chef and pitmaster behind Distant Relatives, whose work exploring the African diaspora through food has earned him a Michelin Bib Gourmand and a spot on Texas Monthly’s coveted BBQ Top 50. Together, they bring a rare mix of heart, heat, and heritage to Montreal’s culinary landscape.

Everything is cooked in full view; transparency is part of the experience. Orders come by weight, butcher-style, with staples like picanha, sticky ribs, house sausages, and whole fish rubbed down with spice blends and grilled low and slow. Sides include pikliz, tangy onions, and other accompaniments that nod to the Caribbean pantry.

The Haitian-Texan barbecue resulting from the project is a lived-in mashup of smoke, spice, and story. Brisket and jerk chicken share the spotlight, brisket rubbed down and slow-smoked the Southern way, while the chicken crackles with scotch bonnet heat and allspice depth. There’s griot by the pound, croquettes made from oxtail, and smoky sausages that stretch across four meats and two continents.

Even the sides do some heavy lifting—plantain fries, cassava, market slaw, rice and peas—each one grounding the fire in the flavours of the diaspora. You could chase it with a paleta or a slab of Haitian cacao cheesecake as well.

That ethos runs through the design as well. Toussaint himself oversaw the interior, threading in details from his hometown of Jacmel—textured walls, vibrant colours, small touches that carry the warmth of memory. The bar pays quiet tribute to Hotel Florita, where he once drank his first Rhum Sour. It’s a space that feels lived-in and joyful, with Haitian art and music setting the tone.

The vibe is relaxed, but dialled-in. A rotating menu keeps pace with the seasons and the surrounding market stalls, while the drinks list splits the difference between affordable natural wines and no-nonsense cocktails.

Speaking of which: The drinks program at 3 Pierres 1 Feu carries the same spirit-forward storytelling as the food. Cocktails lean into the Caribbean pantry with ingredients like corossol, tamarind, and Clairin, while the 'Chef Paul Sour' nods to Toussaint’s first rum memories with a choice of agricole, mezcal, or whatever spirit the kitchen’s feeling that day. There’s Prestige from Haiti on the beer list, alongside small-batch bottles from Les Brasseurs RJ. Rhum is, of course, a house staple.

The goal isn’t exclusivity—it’s inclusion. Come as you are, leave satisfied.

That sense of open-armed hospitality is something of a signature for Toussaint, whose path to becoming a recognized chef in Montreal wasn’t exactly linear. Born in Jacmel, he arrived in Canada to study law, only to find his calling in the kitchen. After cutting his teeth at Toqué!, he returned to Haiti post-earthquake to support rebuilding efforts before eventually taking the reins at Agrikol and then striking out on his own.

From Kamúy, his flagship restaurant in Place des Festivals, to his festival catering gigs for Osheaga and îLESONIQ, Toussaint has always used food as a connector—for culture, memory, and joy.

He’s also been a regular fixture on the philanthropic circuit, using his profile to support organizations like Welcome Hall Mission and Artists for Peace and Justice.

With 3 Pierres 1 Feu, he’s continuing that thread, albeit louder. The team includes not just Brockway but a tight crew of collaborators: Robertho Daphinis runs the kitchen, while Ana Castillo and André Sterling round out the consulting roster. It’s a powerful mix of local and international voices, all working toward the same goal: make something bold, make it well, and make it for everyone.

Set in the heart of one of Montreal’s busiest public markets, 3 Pierres 1 Feu feels like the right restaurant in the right place, as Jean-Talon’s emphasis on local food and community ties neatly into the restaurant’s ethos.