Soubois Celebrates 7 Years in the Game with a New Menu and a New Decor
Montreal is blessed to have an array of solid choices when it comes to the nightlife scene. From restaurants and bars to clubs and the rest, the pandemic hit hard and we are so pleased to see so many of these amazing establishments still around and restarting the machine.
After spending almost two years dormant, Soubois is emerging and flourishing with a brand new decor and a completely revitalized kitchen, and it’s going to look legendary as always. Anything Soubois does is done with precision, quality and attention to detail, which applies to every part of the concept. Food, decor, ambiance, music… They really take pride in their offering.
Soubois – land & sea version
If a boreal and wild touch remains noticeable on the menu, it is first and foremost a proposal of land and sea overflowing with freshness which is now exploding at Soubois. The new Soubois raw bar and grill finally offers the best of both worlds by carrying the freshest products in town and a breathtaking menu signed by chef-founder Guillaume Daly. At the heart of this new protein cuisine, the legendary truffle and parmesan poutine as well as the wild mushroom risotto have nevertheless kept their spot in the sun alongside carefully selected side dishes.
New décor
Located at 1106 de Maisonneuve boulevard, it is in a spirit of creation and renewal that the already captivating decor of Soubois underwent a facelift over the past few months. A fresh design and major renovations allow a journey underground by presenting a brand new immersive mural, as well as a series of art installations created by the pop-surrealist artist Jeremy Shantz, whose work harmoniously envelops the premises by infusing it with a new dose of freshness and sweet magic. Soubois has also expanded and can now accommodate up to 200 people per service and houses a 80-seat terrace on de Maisonneuve.
“After 7 years of existence, including two years of pandemic, we felt that the time was right to invest in the evolution of the Soubois experience. We wanted to have a more open and more fluid space. We therefore enlarged our dining room, created a large central bar, upgraded our wine cellar and DJ booth and invested in an amazing sound system / lighting sets. We also repositioned our restaurant as a raw bar & grill.” – Alexandre Brosseau
The team behind Soubois
The instigator is Alexandre Brosseau (Bazart, Clandestino, Les Enfants Terribles) who runs the artisitc direction of the project, Ali Ma, marketing manager (Clandestino, Bazart) Joao Ferreira, operations manager (Bazart,Globe, MKT) —, Lionel Rakoto, general manager — (Enfants Terribles, F Bar, Liverpool House), Guillaume Daly, chef (Enfants terribles, Grinder, Xo under Eric Gonzales )
For more information, check out their website.
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