Maison de Soma privilégie une approche de la ferme à la table qui souligne le lien direct entre l'agriculture régionale et la présentation des plats. La cuisine met l'accent sur des ingrédients saisonniers récoltés dans les champs environnants pour concevoir des menus qui reflètent les cycles spécifiques du paysage local. Les convives découvrent une attention portée aux préparations brutes et authentiques qui mettent en valeur les saveurs inhérentes des légumes, des céréales et du bétail issus des environs immédiats du site. Cette méthodologie garantit que chaque assiette sert de représentation transparente de la récolte actuelle glanée sur les terres du domaine. La structure de l'espace intègre des matériaux naturels pour favoriser un environnement où l'architecture demeure secondaire par rapport au récit agricole. Cet engagement crée un lien immersif entre l'origine des aliments et la préparation finale servie à table.
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Maison de Soma est largement reconnue pour son emplacement naturel exceptionnel, son design champêtre élégant et son approche culinaire de la ferme à la table qui met en valeur des ingrédients locaux et saisonniers. De nombreux clients décrivent l'expérience comme un moment parfait et nourrissant, louant la créativité des saveurs, le service attentionné et compétent, ainsi que le lien profond entre la ferme et l'assiette. Cependant, bien que la majorité des convives soient enthousiastes face à la qualité et à l'ambiance, certains visiteurs expriment une déception concernant le rapport entre les prix élevés et la taille des portions, tandis que d'autres estiment que certains plats manquaient d'assaisonnement ou ne répondaient pas pleinement à leurs attentes gastronomiques. Malgré des avis divergents sur la valeur et la composition du menu, le restaurant est fréquemment recommandé comme une destination unique et mémorable pour tous ceux qui visitent la région de Mont-Tremblant.
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 & 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 dessert outside while viewing sunset. Really looking forward to our next visit.
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.
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 !!
10 août 2025
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C'est plus qu'un'bon restaurant', c'est une symbiose parfaitement orchestrée. Chaque détail y est réfléchi, de l'extérieur jusqu'à la serviette de table, de la serre au plat. Nourriture exceptionnelle & service impeccable (le chef qui vient à la table +++). Merci pour ce repas plus que parfait, déjà hâte de revenir aux prochaines saisons.
Maison de Soma was such an incredible discovery. The team really went the extra mile to make us feel at home, they were very welcoming & the atmosphere was nice & cosy with a little chic to it. We had the tasting menu & the food was absolutely delicious with seasonal ingredients from their farm. Definitely a must try!! Parking is easily accessible & it's a nice car/motorcycle ride getting there too! Everything was perfect! Thank you!
La maison de Soma a été une merveilleuse découverte. L'équipe a offert un service impeccable & au delà de nos attentes pour nous accueillir chez eux & immédiatement, nous nous sommes sentis les bienvenus.
L'ambiance est champêtre avec une touche de modernité & de chic. Le chef nous a concocté un menu dégustation des plus exquis avec des aliments de saison en provenance de leur ferme. Le stationnement est facilement accessible & une belle route pour s'y rendre pour les amateurs de voiture/moto. Bravo! Une expérience des plus réussies.
A completely unique & absolutely delicious dining experience, with everything served harvested on their enormous farm! With the courses delivered & described with such care by the chefs preparing them, the evening felt intimate & sincere. Highly, highly recommend!!!
Hello we went to maison soma for the cabane à sucre. Unfortunately they tried to do an asian insprired version of the Québec Classic & it was a miss. The ham was rly dry & the asian ginger pea soup way to gingery. It was also extremely overpriced. & the service was medium.dont expect greatness like we did. The chef / server looked hungover & was unable to ex plain any of the plates to us.
We had the pleasure of securing a dinner reservation for 6 during our stay in Mont-Tremblant in February - had read reviews about the new restaurant & seemed a must try. The food, the atmosphere, the experience was definitely special - including the personal commentary from the chef/owner at each course. The cocktails were unique & also delicious. The attention to detail & the meaning behind each dish & flavor came through with each bite - we only wish we could have seen the views & enjoyed the gorgeous property & farm. If you are visiting the area - a must! We hope to be back during warmer months!
J'y suis allé l'automne dernier, en octobre. J'ai été soufflé par la créativité des chefs & surtout par leur volonté de mettre en valeur le terroir & le territoire où ils se sont implantés. Une très très belle addition dans l'offre de restauration haut de gamme dans la région. Pas surprenant qu'ils aient été listés parmi les meilleurs nouveaux restaurants du Canada.
Les touristes doivent vraiment sortir de la montagne & s'y rendre, le coup de coeur est assuré!
