Maison de Soma

Mont-Tremblant, QC

3 3
Prestigious Partners
Diageo World Class Canada logo
Share

Maison de Soma in Mont-Tremblant takes the number three spot on the Top 10 list of Air Canada’s Best New Restaurants 2024.

Street Address

380, ch. Paquette

City + Province

Mont-Tremblant, QC

Reservations

Yes

“Nature’s rhythms find their way without haste.” So says the sign leading to Maison de Soma, a home, farm and restaurant planted by Didier Lortie and Édith Foliot on a 600-acre plot in the Laurentians. First came the bees. Then came Johnny, the John Deere tractor, followed by 12 red-headed chickens, two greenhouses and a culinary lab.

The tranquil scenery outside of Maison de Soma

The restaurant glows with the warmth of golden hour. Though rooted in Quebec terroir, the à la carte menu surprises with East Asian inspiration: okonomiyaki and tsukune, but also walleye gravlax. The guinea fowl used for the tsukune, Lortie points, comes from friends living in the mountain chain nearly within view of the dining room. The confit meat is wrapped in shiso leaf sticky with housemade tare sauce (sake reduction and tomato shoyu), speckled with kimchi dust and gone before Lortie is back behind the counter.

With most ingredients sourced from the surrounding fields and forests, the culinary lab – led by Lortie and Édouard Lacouture – had to create a new flavour index. Under “umami”? For the okonomiyaki, dulse seaweed from Océan de Saveurs in the Gaspé and lacto-fermented shiitakes from nearby Champignons du Versant. Four years in the making, the restaurant first got into the swing of things with picnic lunches. Those evolved into an autumn tasting menu, winter brunch service and buvette and spring cabane à sucre. We browse the à la carte menu and skip the robust wine list in favour of a kimchi martini and wild pineapple weed-infused sour.

The interior dining room at Maison de Soma
Home, sweet home: Low-hanging pendant lights and tableware by Montreal-based studio ceramik b. by Basma add texture to the spare interior.    

As the orange sun sinks on the horizon, we slip into a cake made with carrots harvested this morning, topped with miso frosting made nutty with pumpkin seed. A truck arrives and slowly passes by out front, children waving from its windows. We wave back, but they’re looking past us, to where their father, Lortie, works in the open kitchen. They’re home.

Maison de Soma's chefs prepping in the kitchen
The setting sun shines upon a server setting up a table at Maison de Soma
Check the sunset time before booking your table. The west-facing dining room offers a prime view of the golden spectacle.    
A flower in a glass bottle at Maison de Soma

Don’t miss: Hot sauce, kimchi, spicy garlic sauerkraut and more from the in-house commissary – an output of their culinary lab.

Prestigious Partners
Diageo World Class Canada logo