Montreal, Tuesday, January 19, 2021 - Restaurant h3 is the new brainchild of Partner-Chef Jean-Sébastien Giguère and the Coureur des Bois team. This brand-new eatery, only a few steps away from Montreal's Palais des Congrès will greet its first clients in the spring of 2021, as soon as dining rooms are authorized to open. Offering a warm human touch, a friendly and relaxed atmosphere, advanced local cuisine, a unique wine program and a contemporary approach to cocktail designing, Restaurant 3h will open soon, as a reminder that even during the pandemic, restaurant life goes on. For those who can't wait, a simplified menu may be delivered.
Intent on highlighting regional products grown by local artisans, Restaurant h3 strives to be a hospitable place, offering exceptional food and wine. The menu created by Chef Jean-Sébastien Giguère (La Cabane du Coureur / Le Coureur des Bois), assisted by Ruihan Chen and Donnel English, his kitchen staff, changes with the seasons, offering refined food, featuring local products provided by artisans of the soil, resulting in creative dishes that will please the most demanding among us. The wine cellar, featuring some 3,000 bottles under the supervision of Sommelier Hugo Duchesne, crowned Best Sommelier of Quebec 2020, will highlight a major selection of producers from the province, as well as some of the world's best wines.
Located in the Humaniti complex, Restaurant h3 is a concept created in 2018, aiming to be a source of pride in the Province of Quebec. The team is determined to surround itself with homegrown products, furnishings, accessories and personnel and to shine a spotlight on the talent and expertise that accompany them. Chef Jean-Sébastien Giguère, Operations Director Marc-Antoine Dionne and Sommelier Hugo Duchesne have worked together for several years at the Coureur des bois, the famous Beloeil restaurant with its exceptional wine cellar (2018, 2019 and 2020 recipient of Wine Spectator's Grand Award?of Excellence). They are quite eager to begin their new Restaurant h3 adventure.
For Chef Jean-Sébastien Giguère, a mad gesture in these uncertain times is actually a necessity. "Undertaking such a project is an incredible and exciting challenge ? especially in such circumstances! The project's foundations are in place, the menus and the wine cellar are ready. Only a bit of work remains to be done in the dining room. While waiting for the final go-ahead, we are putting the finishing touches to our dishes. I can now focus on the hen house, our 4,000-tap maple grove, or our Beloeil greenhouse to develop our self-sufficiency for some products!"
Until Government guidelines allow us to safely welcome our first clients, Restaurant h3 offers a simplified menu on a take-out basis, available on various platforms. Consequently, gourmet and eager foodies will now be able to enjoy our take-out dishes and pair them with wine selected from h3's cellar.
Restaurant h3 will open for business in the spring of 2021 at 340 de la Gauchetière West, Montreal.
About Jean-Sébastien Giguère, Partner-Chef
Always enjoying a challenge, proactive and with strong instincts, Jean-Sébastien Giguère leads the kitchen operations at Restaurant h3, Coureur des bois and Cabane du Coureur. Formerly the Executive Chef at Toqué!, he has many successful launches to his credit: Au Pied de Cochon Sugar Shack, Brasserie T!, the Toqué! book, 1909 Taverne Moderne in Montreal and Laval. His goal is to attain self-sufficiency, which explains the many projects he has undertaken: beehives, hen house, maple grove, urban greenhouses and much more.
About Restaurant h3
Located in the Humaniti complex, in Downtown Montreal, Restaurant h3 promotes artisans from the Province of Quebec, those who call upon their passion to produce creatively prepared homegrown cooking where the delicacy of the dish is to be enjoyed in personalized comfort. Restaurant h3 offers congenial human contact, a friendly and relaxed environment, advanced homegrown cuisine, a unique wine program and a contemporary approach to cocktail designing. The letter "h" stands for humanity in harmony with the world's three kingdoms: animal, plant and mineral. The art that we refer to as "hospitality" is at the core of every move we make.
