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Maison de Soma est une ferme qui met en valeur le territoire Laurentien à travers l’agriculture et l’exploration culinaire. Elle propose une cuisine de saison élaborée à partir d’ingrédients issus d’une production diversifiée et de la cueillette de produits forestiers provenant de sa terre. Découvrez Maison de Soma à travers l’expérience de ses produits transformés et une table champêtre ou encore de sa formule pique-nique, la buvette. Nommé 3e meilleur nouveau restaurant en 2024 par En Route d’Air Canada Gagnant dans la catégorie Tourisme Gastronomique aux Gala des Prix Lauriers en 2024
Address and Contact Information
Address: 380 Chem. Paquette, Mont-Tremblant, QC J8E 2A7, Canada
Phone: (833) 883-7662
Website: http://www.maisondesoma.com/
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Maison de Soma is a restaurant nestled within a farm, showcasing the richness of the Laurentian territory through culinary exploration and dedicated …
Maison de Soma
Maison de Soma est une ferme qui met en valeur le territoire Laurentien à travers l’agriculture et l’exploration culinaire. Elle propose une cuisine de …
Maison de Soma, 380 Chemin Paquette, Mont-Tremblant, Québec …
380 Chemin Paquette, Mont-Tremblant, Québec, J8E 2A7. Maison de Soma, located in Mont-Tremblant, QC, offers a seasonal dining experience that highlights the …
Reviews
Cindy Jiang
One of the best dinning experience ever! The food is mostly inspired by Asian cuisine, as the chef has a Vietnamese background. Every dish is flavorful, the Cabbage Salad with chicken was so refreshing and tasty. The beef was tender, the Oyster Mushroom Noodle got some real flavor to it! It was spiced up but we enjoyed it. We were also lucky to be invited to enjoy our desert outside while viewing sunset. Really looking forward to our next visit.
… moreNate Stahle
I have been to some wonderful places, and this was top 10. We had booked for two a long time ago, but made friends and wanted to bring them along. Soma was wonderful in accommodating, however, they were so busy that there was no indoor seating left and we were sat outside. I at first felt shifted, but quickly grew to love it, comfy chairs and incredible views. I would suggest a blind or louver system as the sun bakes for about an hour or so and it was hard to see our dinner guests. Once the sun was setting, (gorgeous by the way) on the mountains, it became a wonderful dinning option. We were served by Francis who took the time to describe in detail each dish in English and we appreciated his skills. I won’t go over each of the many dishes as they are listed on the menu i have attached, but what i will say is it is a different menu all the time, and for tonight’s meal, it was a multi course affair prix fix.
Each flavour bomb attacked our senses and made each of us who are foodies explore new areas of our mouths that made us smile and dive back in for more. I had a shiso old fashioned and i think i found my new fav! I’m off to find shiso, whatever that is.
I usually love bread, but i think i may have proposed to this charming loaf with a homemade butter that I wanted everywhere.
Keep up the great, fresh and exceptionally delicious meals Maison de Soma. From the first gorgeous smiling face at the first counter to the last bite, we had such a wonderful time. Make the trip.
… moreEach flavour bomb attacked our senses and made each of us who are foodies explore new areas of our mouths that made us smile and dive back in for more. I had a shiso old fashioned and i think i found my new fav! I’m off to find shiso, whatever that is.
I usually love bread, but i think i may have proposed to this charming loaf with a homemade butter that I wanted everywhere.
Keep up the great, fresh and exceptionally delicious meals Maison de Soma. From the first gorgeous smiling face at the first counter to the last bite, we had such a wonderful time. Make the trip.
Dave Loewenstein
My wife and I had the tasting menu here recently in late August. First impressions were exciting as the location is gorgeous, and the restaurant is tastefully designed – with one major caveat.
When you first enter, you find yourself in a merchandise area, which I think is not the most appropriate way to start a meal/dining experience. I’ll get to the food but first the aesthetics of the restaurant need to be mentioned. We were sat at the counter adjacent to the open kitchen. Every other open kitchen I’ve ever seen has been well lit, like a theater set almost, so the guests can watch as the chefs prepare meals. Here, the kitchen was so dimly lit that we wondered how the two chefs could see what they were doing. It made me feel like the decision was made to hide what’s going on. Very odd, and frankly an unappealing design choice for the guest.
Now the food – we were first served a cold tomato soup, which was probably the best dish of the evening.
Next up was a tomato plate with two small pieces of bread, completely unseasoned tomato slices, and some miso-flavored butter. This is part of the theme here: fermentation and maceration.
At the same time a plate of ‘seasonal cabbage salad’ was put down for us. There were slices of fennel and some scattered seeds.
The slaw was an odd dish, as I was under the impression that we would be eating farm-to-table dishes that reflect the height of the summer season. Cabbage? Not what I associate with summer.
Next up was a trout ‘grav lox’ dish, with a very tiny portion of trout that didn’t have any flavor remotely like grav lox. There was no hint of salt, dill, or other aromatics that you expect from the description. It was served with a garum foam and fish roe. I think foam in any dish just looks so unappealing, like a pool of saliva. So one bite of fish for each of us and it was finished.
Now it gets really odd. The next dish served was braised cabbage with kimchi and a tomato cream. This was the second dish served to us with cabbage. Where were the seasonal summer ingredients? Fresh garden vegetables like zucchini, peppers, corn, carrots, etc. I don’t think of fermented kimchi as a summer seasonal dish that says anything about the region or terroir of Quebec.
Following that was a bison two ways dish. The bison was prepared as a tartar, and the other way was pan-seared. The tartar was basically unseasoned, which was a theme throughout most of the food we had. Tartar is very common dish in Quebec, as most bistros and restaurants have at least one variety. One thing they always have in common is that the tartar is seasoned with capers, onions, herbs, and other seasonings. The tartar here was only served with a small amount of mustard seed mixed in. The seared bison was also completely without seasoning. On the plate was one very small roasted potato. This would be a small plate even for one person.
The next dish was one of the highlights. Lemongrass noodles with pork and some seasonal summer vegetables. This is more of what we were expecting. This dish was seasoned well, and had by far the most flavors of everything in the meal.
For the dessert course, we received an ill conceived shiitake and ginger flan. To me, mushrooms have no place in a dessert, and I couldn’t have more than one taste of this unpleasant combination.
They also served a piece of baba, which was (I think) a buckwheat cake with sake and rose. The flavor of it was pretty good, but the cake had a very grainy, dry texture.
Overall, we were disappointed. In the variety of a tasting menu, we got two tomato dishes, two cabbage dishes, and mostly unseasoned foods in very small portions. I don’t feel there was a value to the cost of our meal.
They have a beautiful place, and with some changes to the concept and the interior, this could be really great. As it is now though, I feel that it is not a place I would return to.
… moreWhen you first enter, you find yourself in a merchandise area, which I think is not the most appropriate way to start a meal/dining experience. I’ll get to the food but first the aesthetics of the restaurant need to be mentioned. We were sat at the counter adjacent to the open kitchen. Every other open kitchen I’ve ever seen has been well lit, like a theater set almost, so the guests can watch as the chefs prepare meals. Here, the kitchen was so dimly lit that we wondered how the two chefs could see what they were doing. It made me feel like the decision was made to hide what’s going on. Very odd, and frankly an unappealing design choice for the guest.
Now the food – we were first served a cold tomato soup, which was probably the best dish of the evening.
Next up was a tomato plate with two small pieces of bread, completely unseasoned tomato slices, and some miso-flavored butter. This is part of the theme here: fermentation and maceration.
At the same time a plate of ‘seasonal cabbage salad’ was put down for us. There were slices of fennel and some scattered seeds.
The slaw was an odd dish, as I was under the impression that we would be eating farm-to-table dishes that reflect the height of the summer season. Cabbage? Not what I associate with summer.
Next up was a trout ‘grav lox’ dish, with a very tiny portion of trout that didn’t have any flavor remotely like grav lox. There was no hint of salt, dill, or other aromatics that you expect from the description. It was served with a garum foam and fish roe. I think foam in any dish just looks so unappealing, like a pool of saliva. So one bite of fish for each of us and it was finished.
Now it gets really odd. The next dish served was braised cabbage with kimchi and a tomato cream. This was the second dish served to us with cabbage. Where were the seasonal summer ingredients? Fresh garden vegetables like zucchini, peppers, corn, carrots, etc. I don’t think of fermented kimchi as a summer seasonal dish that says anything about the region or terroir of Quebec.
Following that was a bison two ways dish. The bison was prepared as a tartar, and the other way was pan-seared. The tartar was basically unseasoned, which was a theme throughout most of the food we had. Tartar is very common dish in Quebec, as most bistros and restaurants have at least one variety. One thing they always have in common is that the tartar is seasoned with capers, onions, herbs, and other seasonings. The tartar here was only served with a small amount of mustard seed mixed in. The seared bison was also completely without seasoning. On the plate was one very small roasted potato. This would be a small plate even for one person.
The next dish was one of the highlights. Lemongrass noodles with pork and some seasonal summer vegetables. This is more of what we were expecting. This dish was seasoned well, and had by far the most flavors of everything in the meal.
For the dessert course, we received an ill conceived shiitake and ginger flan. To me, mushrooms have no place in a dessert, and I couldn’t have more than one taste of this unpleasant combination.
They also served a piece of baba, which was (I think) a buckwheat cake with sake and rose. The flavor of it was pretty good, but the cake had a very grainy, dry texture.
Overall, we were disappointed. In the variety of a tasting menu, we got two tomato dishes, two cabbage dishes, and mostly unseasoned foods in very small portions. I don’t feel there was a value to the cost of our meal.
They have a beautiful place, and with some changes to the concept and the interior, this could be really great. As it is now though, I feel that it is not a place I would return to.
Veronica Lopez Paragas
Lovely experience in the heart of nature!
We celebrated a birthday with a large group and were seated outside, enjoying a beautiful view of the fields and mountains. Despite it being a very busy day, the food arrived in a reasonable amount of time. Everything we tried was fresh, delicious, and perfectly prepared. If it weren’t so far from Montreal, I’d definitely visit more often!
… moreWe celebrated a birthday with a large group and were seated outside, enjoying a beautiful view of the fields and mountains. Despite it being a very busy day, the food arrived in a reasonable amount of time. Everything we tried was fresh, delicious, and perfectly prepared. If it weren’t so far from Montreal, I’d definitely visit more often!
Maria Hristova
A stunning farm to table spot. We were able to sit at the bar to watch and chat with the chefs which was awesome. You can order off the menu but on the recommendation of the server we ordered all 9 dishes to split which I guess made it like a tasting menu. Everything was prepared with utmost care. Some of the dishes like the cabbage wrapped in a kimchi pancake and the duck hearts were real stand outs. There was no wine pairing so we ordered cocktails and some wine by the glass (it may have been good to have a pairing flight for everything although I understand that since this isn’t a tasting menu that might be hard). The only dish that fell a little short for me was the dessert which was a beet ginger cake that seemed a little dry but maybe it just wasn’t to my liking. Would love to return again in the future – the place was fantastic!
… moreChelsea Patterson
This is an experience! If you want great service and a wonderful date night with something to talk about. This would be it!
My date suggested we take a photo of the plate that arrived then a photo of my face every-time I took a bite. Because it was hilarious, apparently. Each bite was so full of adventure and flavour that I would moan, chair dance and look like I was in heaven! The beef heart had use fighting over what was sharing equally. And you would never guest that Jerusalem artichoke could be so decadent!
The staff was very attentive and great at giving detailed explanations of the dishes, the wine and the atmosphere was cozy but also modern.
I highly recommend getting the wine pairing, you’ll come away with a few new favourites. And do the 7 service it’s well worth it. I can’t wait to go back and try the wine bar!
… moreMy date suggested we take a photo of the plate that arrived then a photo of my face every-time I took a bite. Because it was hilarious, apparently. Each bite was so full of adventure and flavour that I would moan, chair dance and look like I was in heaven! The beef heart had use fighting over what was sharing equally. And you would never guest that Jerusalem artichoke could be so decadent!
The staff was very attentive and great at giving detailed explanations of the dishes, the wine and the atmosphere was cozy but also modern.
I highly recommend getting the wine pairing, you’ll come away with a few new favourites. And do the 7 service it’s well worth it. I can’t wait to go back and try the wine bar!
Marissa B.
Five stars all around. Can’t miss with the tasting menu, so happy we decided to try it and pleasantly surprised by our favorite dishes vs. what we thought we would have ordered- although everything was spectacular. Staff truly care about service, product and customer experience and it showed throughout the night. Perfect ending to our tremblant vacation !
… moreBriana
There’s not many places that can hit all the expectations, but Maison de Soma is definitely one of them. They have a wonderful team which creates an excellent atmosphere. Food is very creative and always delicious with the best and most fresh ingredients all sourced from the farm. Portions are great with lots of different items to try on the menu. Definitely worth the price you’re paying for all the whole foods you get. The owner even came to our table and spoke with us for a bit and was super friendly.
Overall, I highly recommend and will be one of our go-to spots in Mont Tremblant.
… moreOverall, I highly recommend and will be one of our go-to spots in Mont Tremblant.
Diana Ayache
It took me a while to think about what I was going to say… because I want to encourage local fine-dining restaurants.
Unfortunately, the meal for two wasn’t worth the $500.
There was no meat on almost every plate except one, which was Pintade. All the other plates were made up of ingredients with different kinds of leafy vegetables. By the time I got home, I was hungry.
The layout of the place is magnificent!
There’s real potential here, but not yet top dining star for that price. Respectfully, some plates had no flavor at all. You can’t serve unchopped lettuce in a long soup bowl.
When I moved the chair to sit down, there were crumbs on the chair. Later, when I wanted to enjoy the view of the sunset, I moved to the other side of the table, and when I moved the chair, there were also food crumbs on the chair. If you want to be a top restaurant, you have to change the utensils between each plate, especially as there’s a lot of waiting time between each plate.
I like the idea and the concept. I like the fact that the manager comes to introduce herself and explain the concept of her restaurant. It gives a more personal impression.
I didn’t get my money’s worth, but I still had a good experience. I’ll be back in a few years to compare the evolution, the experience gained and the improvements made afterwards.
… moreUnfortunately, the meal for two wasn’t worth the $500.
There was no meat on almost every plate except one, which was Pintade. All the other plates were made up of ingredients with different kinds of leafy vegetables. By the time I got home, I was hungry.
The layout of the place is magnificent!
There’s real potential here, but not yet top dining star for that price. Respectfully, some plates had no flavor at all. You can’t serve unchopped lettuce in a long soup bowl.
When I moved the chair to sit down, there were crumbs on the chair. Later, when I wanted to enjoy the view of the sunset, I moved to the other side of the table, and when I moved the chair, there were also food crumbs on the chair. If you want to be a top restaurant, you have to change the utensils between each plate, especially as there’s a lot of waiting time between each plate.
I like the idea and the concept. I like the fact that the manager comes to introduce herself and explain the concept of her restaurant. It gives a more personal impression.
I didn’t get my money’s worth, but I still had a good experience. I’ll be back in a few years to compare the evolution, the experience gained and the improvements made afterwards.
Ray
This place is absolutely stunning. Love the restaurant and love the scenery. You buy a set course and you can choose to est inside at the restaurant or outside at the benches. They are a few benches with tarps if the sun is very strong.
The food we ordered was good. I would say a little above average. It was a little difficult to justify the price we paid, especially they were all served in paper cups and plates. And we had to bring it ourselves from the counter to the outdoor seating area. We felt like we were having cafeteria lunch. Lol. We did not feel it was worth the price we paid. But don’t get me wrong, the restaurant was very beautiful!
… moreThe food we ordered was good. I would say a little above average. It was a little difficult to justify the price we paid, especially they were all served in paper cups and plates. And we had to bring it ourselves from the counter to the outdoor seating area. We felt like we were having cafeteria lunch. Lol. We did not feel it was worth the price we paid. But don’t get me wrong, the restaurant was very beautiful!