Taking its name from the Taino (Caribbean First Nations) word for sun, Kamúy is much more than a restaurant, for both its executive chef and his team. It's an opportunity to bring together and celebrate a rich and diverse community through food, music, culture and art. Inspired by the different regions of the Caribbean (and beyond), Chef Paul and his team hope to offer something new to the Montreal culinary scene by combining the flavors, spices and colorful creations of Caribbean food with the gourmet cuisine of France, the comfort of Quebec snack bars, the exploratory techniques of avant-garde chefs and the diverse influences of the many communities that call Montreal home.
The idea behind Kamúy is to bring people together - the concept is very community-based, created by the people, for the people! The menu will focus on sustainable food, with a healthy scoop of local ingredients, spices and root vegetables from all corners of the Caribbean. The atmosphere will reflect the idea of a traditional Caribbean market, with all its colors, flavors, art, music, flora and festive nature. At Kamúy, the seasonal menu is constantly reworked, and will continue to evolve and change over time (as any good menu should). Because Caribbean cuisine is so varied, with so many possibilities and inspirations from all corners of the region, Kamúy's chefs are extremely eager to get into their stoves. According to Colombian chef Ana, cooking with unusual ingredients like narangille (a citrus fruit that looks like a green tomato, but tastes like strawberry and passion fruit) is a dream come true that allows her to draw inspiration from her childhood. She's delighted that the restaurant offers what she describes as a harmonious representation of Caribbean food."
