Soubois : Montreal’s Very Own Magical Forest In The Heart Of Downtown
Have dinner in an enchanted forest all year round
Adults are not supposed to believe in magic, but this is the only place where they will. Imagined by the fine connoisseurs behind Les Enfants Terribles and Flyjin, dinner at Soubois is truly a one-of-a-kind experience that takes you on a magical journey.
Not only is the food absolutely divine, the decor is beyond well-thought. Pillars dressed up as trees, the bar represents a river and the wine-cellar even mimics stunning auroras. Impressed yet ?
Offering a variety of wild ingredients is what defines Soubois, the “bistro du terroir”, as well as talented chef Guillaume Daly’s delicious dishes. The whole concept is based around local produce and what is in season, which is why the menu changes regularly.
What is available at the market and offered by the suppliers guides the direction that the chef’s dishes will take. You can expect only the best quality of ingredients carefully chosen by the team and coming from different suppliers such as Gaspésie Sauvage and Mr Legault.
Colonade, Porchside Daiquiri, Cherry Hil, Riverside Rambler, Wilmer’s Punch
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Heirloom tomato salad
The best caprese salad we ever had. Top quality mozzarella buffala mixed with Mr Legault’s strawberries, sea asparagus, and an unbelievable sumac yogourt. The whole dish represents a perfect marriage between acidity and creaminess.
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Venison tartare
Everyone’s favorite trend of the moment. With asparagus, quail eggs, pickled mushrooms, essence of spruce, and a nice smoky brioche maison, nothing beats a well-prepared tartare made with tasty game meat.
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Salmon confit
Salmon is a safe bet considering how delectable it is, especially with intricate flavours complementing it. Starting with sea-buckthorn, Cipollini onions, cucumbers and radishes, the fish can be brushed with either dollops of lemon cream or smoked fresh cream, which will delight your taste buds.
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Strawberry shortcake
An elevated version of the classic dessert. A succulent white chocolate ganache infused with rose, elderberry gelée, topped with Mr Legault’s strawberries, meringue and little Damas violets, all coming together in an elegant finishing touch.
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Smors
Another way to end a wonderful meal is with this daring dessert. The grown-up version of this timeless combo consists of crumble of graham cookies with pepper marshmallows between chips made of chocolate. Add in a decadent chocolate ganache infused with tea, sprinkled with green tea powder, wild blueberries gelée plus a special tea coulis and you’re all set for a flavour explosion.
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Various berries with yogurt, water & butter of the yogurt
This plate was prepared on the spot by chef Daly when he got a special delivery from one of his suppliers. The base of the dish is an amalgam of black raspberries, strawberries, and other berries from Mr Legault plus raw meringues, dried sumac to add acidity, some mustard sprouts, and tangy dried lemon zest to give it a kick. What takes it to the next level is the particular use of yogurt in the dish: you will taste the yogurt itself, as well as its water and its butter! The three different types all result from a precise preparation.
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