Restaurant h3

The story

Crafted with passion, served with love

A Living Kitchen at the Heart of Montréal

On the second floor of 340 de la Gauchetière Ouest, Restaurant h3 delivers what its team calls "une cuisine vivante et inspirée" — a lively, considered approach to French cuisine that mirrors the energy of Montréal itself. Whether you arrive for a weekday breakfast before work, a leisurely weekend brunch, a table d'hôte lunch, or a full evening dinner, the kitchen shapes each service with the same attention to flavour and generosity.

The menu moves through the day with ease. Breakfast brings dishes like a St-Viateur Bagel topped with homemade smoked salmon, dill cream, pickled red onions and capers — a clear nod to Montréal's own food culture — alongside a Canadian Breakfast with maple bacon and pulled ham, and Pancakes served with vanilla cream and a bourbon maple syrup sourced from the group's own Cabane du Coureur. The French Omelette, filled with spinach, mushrooms and aged cheddar, keeps things grounded and precise. Come evening, the shareable à la carte format invites a slower, more convivial pace, and a Pre-Show Express menu at $59 is designed for those heading to a nearby performance.

A Cellar Worth the Detour

The wine program at h3 is a serious undertaking. Cheffe sommelière Amélie Allot oversees a collection of more than 6,000 bottles spanning 1,600 references — including close to 120 Québec wines — where storied estates sit alongside artisan producers. Wine Spectator has recognised the cellar with its Best of Award of Excellence since 2021, a distinction that reflects both the breadth of the selection and the rigour behind it. A generous by-the-glass offering, including a Coravin selection, means guests can explore at their own pace without committing to a full bottle.

Part of Something Larger

Restaurant h3 is part of the COGIR restaurants group, which also operates Le Coureur des Bois, La Cabane du Coureur, Terrasse Alizé and Hiba. That broader network enriches the kitchen directly — the bourbon maple syrup on the breakfast menu, for instance, comes from within the family. The result is a French cuisine experience that feels rooted, connected and genuinely Montréalais.