{"id":40039,"date":"2021-06-24T15:17:17","date_gmt":"2021-06-24T19:17:17","guid":{"rendered":"https:\/\/gentologie.com\/?p=40039"},"modified":"2026-03-09T18:27:25","modified_gmt":"2026-03-09T22:27:25","slug":"the-restaurant-h3","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/the-restaurant-h3\/","title":{"rendered":"The Restaurant h3: Humane Gastronomy"},"content":{"rendered":"\n

For several years, we have seen that several organizations and media have positioned Montreal as a gastronomic metropolis. We only have to think of the visit of the late Antony Bourdain and the MTL\u00e0Table and YUL EAT festivals, highlighting the importance of his cuisine. To this end, a new establishment will open its doors in the spring, and there is reason to believe that it will solidify this enviable reputation. The Restaurant\u00a0h3 is the latest project of the partner\u2014chef, Jean-S\u00e9bastien Gigu\u00e8re, and his Coureur des\u00a0Bois team at the Humaniti complex, an establishment bringing together condominiums, apartments, hotels and office spaces that we discover for the Gentologie Magazine Issue 7<\/a>.<\/strong><\/p>\n\n\n\n

Why the Restaurant h3?<\/h2>\n\n\n
\n
\"The
Photo: Matt Ayotte<\/figcaption><\/figure>\n<\/div>\n\n\n

The <\/span>Restaurant h3 is located in the hotel section of the same name as the complex, the first milestone of the Autograph Collection brand by the Marriott chain in the province of Qu\u00e9bec. The latter offers a warm human relationship, a friendly and relaxed atmosphere, sophisticated local cuisine, a program in unique wine, and contemporary mixology close to the Palais des congr\u00e8s. Discover our interview with the chef Mr. Jean-S\u00e9bastien Gigu\u00e8re and Mr. Marc-Antoine Dionne, director of operations.<\/p>\n\n\n

\n
\"The-Restaurant-h3---Jean-Sebastien-Giguere\"
The partner\u2014chef of COGIR Restaurants, Mr. Jean-S\u00e9bastien Gigu\u00e8re
Photo: Matt Ayotte<\/figcaption><\/figure>\n<\/div>\n\n\n

My first meeting with Mr. Gigu\u00e8re dates back a few years when he was the executive chef of Taverne 1909, the flagship restaurant of the Bell Center. During this meeting, his cuisine had pleasantly surprised me, all the dishes were authentic delicacies, and the presentation revealed a spectacular side. This former Toqu\u00e9! and du Pied de Cochon joined, at the end of 2018, the gastronomic team of COGIR Restaurants as chef-partner for Le Coureur des Bois and La Cabane du Coureur, both located in Beloeil, on the Rive\u2014South. Concerning the h3, it is supported, in addition to Mr. Dionne and Gigu\u00e8re, by Hugo Duchesne, sommelier director, who brings his renowned expertise. Moreover, this fabulous Mont\u00e9r\u00e9gian restaurant has an exceptional wine cellar, crowned with the \u201cGrand Award of Excellence<\/i>\u201d by Wine Spectator <\/i>magazine in 2018, 2019 and 2020.<\/p>\n\n\n

\n
\"The-Restaurant-h3---Dining-room\"
Photo: Matt Ayotte<\/figcaption><\/figure>\n<\/div>\n\n\n

The first question that comes to mind is, of course, the name, the h3: \u201cThe first H is for Humaniti, the complex, the second for Hanima, the name of Marc S\u00e9guin\u2019s work of art. The latter will consist of a tree covered with copper accompanied by a bucket to illustrate the importance of the sugar season for our group. It will be beautiful with its leaves of different colours. You will find this sculpture in the center of the H formed by the building. Meanwhile, the last H is for Human because the relationship between human beings occupies an essential place within our priorities. I believe that, in the restaurant business today, this is what determines the success or otherwise of an establishment,\u201d specifies Mr. Gigu\u00e8re.<\/p>\n\n\n\n

The Menu<\/h2>\n\n\n
\n
\"The-Restaurant-h3---Herbs-Foccacia\"
Foccacia with herbs, braised Kamouraska lamb and Penguin ,
Photo: Matt Ayotte<\/figcaption><\/figure>\n<\/div>\n\n\n

I continue my conversation to find out what will make up the chef\u2019s menu. \u201cWe will offer, what we like to call, regional cuisine. The latter will follow the seasons and climates, which will allow us to present a menu that will constantly change. We want to be self-sufficient in many ways. For example, you will find maple syrup from La Cabane in pastry shops, and it will be the only sugar served with our coffees. The eggs will be those of our hens, fed by our team, and it will be the same for the honey that will come from our hives. The greenhouses (plants, vegetables and fruits), which are located on the roof of a regular customer\u2019s business at Le Coureur des Bois, will be used for mixology and meal preparation. We want to be one step ahead of what\u2019s going on in the restaurant business in Montreal. We are fortunate to have the time to put it all together,\u201d added the chef.<\/p>\n\n\n\n

While Restaurant h3 will be divided into several sections across the complex, you will be able to have either a tasting menu or an \u00e0 la carte menu, which will be offered in the lounge, the terrace and the main dining room. Having Italian roots, Mr. Gigu\u00e8re will place great importance on his origins, and those of his kitchen team made up of Mr. Ruihan Chen and Mr. Donnel English, which will bring an Asian influence to the plates.<\/p>\n\n\n

\n
\"The-Restaurant-h3---Beehives\"
Photo: Matt Ayotte<\/figcaption><\/figure>\n<\/div>\n\n\n

The chef\u2019s inspirations are motivated by his continual questioning and career in the various establishments where he has had the opportunity to practice his profession. These experiences have made him a seasoned manager who has been able to ally himself with competent people who enhance his expertise.<\/p>\n\n\n

\n
\"The-Restaurant-h3---Vegetables-rolls-and-salmon\"
Vegetable roll, koji salmon, apples
Photo: Matt Ayotte<\/figcaption><\/figure>\n<\/div>\n\n\n

Started in 2018, the Restaurant h3 project has been slowed down by the exceptional situation we are experiencing. Despite this, it is currently offering a take-out service to satisfy the hundreds of tenants in the condominium segment by the time the Humaniti opens next June. \u201cThis period when we offer fast food allows us to keep part of our team in place and to be ready when we can welcome customers indoors. We refine our recipes, we conduct tests, and we constantly question our way of doing things. There will be a sommelier\u2019s table in the cellar on the dining room side, and we will introduce an updated pedestal table service. Then we will have the lounge section, where the mixology side will be. We want to bring the latter to the highest level thanks to several techniques such as fermentation, for example,\u201d announces Chef Gigu\u00e8re.<\/p>\n\n\n\n

The Humaniti Project<\/h2>\n\n\n
\n
\"The-Restaurant-h3---Marc-Antoine-Dionne\"
Mr.\u00a0Marc-Antoine Dionne, director of operations
Photo: Matt Ayotte<\/figcaption><\/figure>\n<\/div>\n\n\n

It\u2019s by speaking to Mr. Dionne, that I learned that the restaurant model in this type of real estate investment is a trend already at work that COGIR wishes to draw inspiration from its various projects. \u201cWe must say that this is a first in Montreal to have condominiums, rental units, office spaces and an all-in-one hotel. By integrating the hotel section into the Humaniti complex that the catering component has become essential since we reach a high-end clientele, \u201cit specifies the director of operations.<\/p>\n\n\n\n

It is certainly not easy to have an establishment for the different functions, and this challenge excites this one. \u201cThe idea is really to have a synergy in the offers because it can quickly become scattered. We must therefore try to preserve the various guidelines. We set up a system with the main kitchen and a second, in a satellite on the terrace, to facilitate our tasks. We wanted to keep this principle of interconnection, even though we are in completely separate environments, and apply our signature to them. For example, maple syrup, which Chef Gigu\u00e8re spoke about above, will be the same everywhere. There will be no different categories for banquets or room service,\u201d adds project partner at Restaurant h3.<\/p>\n\n\n\n

An impressive wine cellar at the Restaurant h3<\/h2>\n\n\n
\n
\"The-Restaurant-h3---Wines\"
Photo: Matt Ayotte<\/figcaption><\/figure>\n<\/div>\n\n\n

The wine cellar of around 3,000 bottles, supervised by sommelier director Hugo Duchesne (best sommelier in Quebec in 2020), will highlight a large selection of Quebec producers and the best winegrowers on the planet. According to Mr. Dionne\u2019s words, whether the consumer is in the lounge, on the terrace, in his room or the restaurant, he will have access to the same wine cellar. It will also be possible for tenants to enjoy these refined products thanks to a terminal that will bring together a wide selection of bottles to accompany their meals.<\/p>\n\n\n

\n
\"The-Restaurant-h3---Hugo-Duchesne\"
Sommelier director, Mr. Hugo Duchesne
Photo: Matt Ayotte<\/figcaption><\/figure>\n<\/div>\n\n\n

On the service side, the director of operations wants to transpose the customization implemented in their Beloeil complex, where the waiters know customers by name to promote an ultra-refined approach. For those who thought they would find Le Coureur des Bois in Montreal, this will not be the case. The institution will be different but still, have a familiarity. According to Marc-Antoine Dionne, the avowed goal is to bring what works on the South Shore to Montr\u00e9al. The idea is to create a fraternal competition between the two establishments to bring out the best. You will find the craftsperson\u2019s expertise in the products and the furniture, clothing of the service staff and accessories such as plates and menu covers.<\/p>\n\n\n\n

The Patio of The H3 is already open and The Restaurant h3 will open on July 1st, 2021 at 340 De La Gaucheti\u00e8re Ouest in Montreal. <\/span><\/p>\n\n\n\n

Reserve Now<\/a><\/p>\n\n\n\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The Restaurant h3 is the new project of partner executive chef Jean-S\u00e9bastien Gigu\u00e8re and his team at Le Coureur des Bois, at the Humaniti complex, an establishment bringing together condominiums, apartments, hotels and office 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