Maison de Soma utilizes a farm-to-table approach that emphasizes the direct connection between regional agriculture and plate presentation. The kitchen prioritizes seasonal ingredients harvested from surrounding fields to construct menus that reflect the specific cycles of the local landscape. Diners experience a focus on raw, unadorned preparations that highlight the inherent flavors of vegetables, grains, and livestock sourced within a close proximity to the site. This methodology ensures that every dish serves as a transparent representation of the current harvest gathered from the property grounds. The structural design of the space integrates natural materials to foster an environment where the architecture remains secondary to the agricultural narrative. Such commitment creates an immersive link between the origins of the food and the final preparation delivered to the table.
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Maison de Soma is widely celebrated for its stunning natural location, farmhouse-chic design, and deeply passionate farm-to-table culinary approach that highlights seasonal, locally sourced ingredients. Many patrons describe the experience as a perfect, soul-nourishing journey, praising the creative fusion of flavors, the attentive and knowledgeable staff, and the thoughtful connection between the farm and the plate. However, while the majority of diners are enthusiastic about the quality and ambiance, some guests express disappointment regarding the high price point relative to the portion sizes, and a few individuals feel that specific dishes lacked seasoning or did not fully meet expectations for a fine dining experience. Despite varying perspectives on value and menu composition, the restaurant is frequently recommended as a memorable and unique destination for those visiting the Mont-Tremblant area.
We had an amazing culinary experience! The food was absolutely fabulous made with very high quality products! The service was perfect! Perfect choice during our holiday in Quebec!
My wife & I had the tasting menu here recently in late August. First impressions were exciting as the location is gorgeous, & 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, & 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, & some miso-flavored butter. This is part of the theme here: fermentation & maceration.
At the same time a plate of'seasonal cabbage salad' was put down for us. There were slices of fennel & 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 & 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 & it was finished.
Now it gets really odd. The next dish served was braised cabbage with kimchi & 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 tartare, & the other way was pan-seared. The tartare was basically unseasoned, which was a theme throughout most of the food we had. tartare is very common dish in Quebec, as most bistros & restaurants have at least one variety. One thing they always have in common is that the tartare is seasoned with capers, onions, herbs, & other seasonings. The tartare 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 & some seasonal summer vegetables. This is more of what we were expecting. This dish was seasoned well, & had by far the most flavors of everything in the meal.
For the dessert course, we received an ill conceived shiitake & ginger flan. To me, mushrooms have no place in a dessert, & 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 & 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, & 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, & with some changes to the concept & the interior, this could be really great. As it is now though, I feel that it is not a place I would return to.
Sep 2, 2025
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Une expérience inoubliable!! Le staff est extrêmement gentil & accueillant, j'ai rarement eu un tel service!! Merci à toute l'équipe de Maison Soma. (Cocktails sont incroyables)
Ca y est, après plusieurs visites, je suis accroc à cet endroit remarquable. La cuisine est extra mais les humains qui la compose & la font vivre encore plus ! Musique, ambiance, service impeccable, mille mercis à Frédérique, Janie & Maude. Est ce que je peux acheter mon siège au comptoir ? Merci pour tout ! 🥰
Rapport qualité prix non aligné avec la cuisine & l'ambiance. Prix des Tappas très élevés, tappas de bison à plus de 40 $ pour une portion infime. Musique cubaine trop élevé empêchant la conversation malgré la demande répétée de la diminue
Dans un cadre exceptionnel dans l environnement d une ferme.
Nous avons passé en famille une soirée exceptionnelle.
Le chef Édouard est extraordinaire.
Je conseille fortement cette adresse qui mérite d'être connu !!
Vraiment une expérience culinaire parfaite (autant au niveau de l'ambiance, des plats que de l'accueil, c'est rare de trouver un équilibre aussi parfait). La créativité & l'originalité des goûts sont vraiment au rendez-vous & les menus changent chaque saison & sont faits avec des ingrédients produits sur la ferme ou dans les alentours, ce qui est un +. La note de 4.9 n'est pas surfaite, on sent que le concept du restaurant a été longtemps réfléchi & que beaucoup d'amour a été mis dans cette recherche de symbiose.
Très très beau moment !
Note : Si vous n'aimez pas les produits lacto-fermentés, les piments ou les vins de macération, peut-être allez vous être moins emballés par le concept (mais je suis enceinte & n'ai pas pu en manger & était comblée quand même)
Bravo à toute l'équipe !
Quelle incroyable adresse ! L'accueil & le service étaient absolument charmants, l'ambiance agréable & amicable, & chaque plat un régal! Cuisson parfaite, accords de saveurs originaux & equilibrés, produits savoureux & bien mis en avant... c'est un immense coup de coeur !
