Traditional Haitian cooking used three stones to balance a pot over the fire, bringing families and villages together to enjoy good food. 3 Pierres 1 Feu honours that tradition while offering a modern take on dishes that bring together Afro-Caribbean barbecue, Texas-style smoking, and the Québec terroir. Signature dishes include jerk chicken, smoked brisket, griot, and lamb mechoui, served with sides such as plantain fries and rice and beans. 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.