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Soubois is known as the best Supper club in Montreal and there are a lot of people talking about it, but mostly about the décor. Soubois is a Bistro du Terroir, Bar and Nightclub, located in an underground forest at the core of Montréal's downtown area. The restaurant Soubois is a restaurant, which becomes a club. This establishment is brought to us by the mastermind behind the hugely successful Les Enfants Terribles restaurant empire, Francine Brûlé, as well as a handful of other partners, including her son, Alexandre Brosseau (of the branché bar/resto Flyjin). It is a sort of crazy, multi-level, multi-roomed, multi-colored basement space designed to look like a chalet, but a chalet owned by fashionistas who like to party.
When you arrive in front of the Soubois, a glass door (coming) leads you to the entrance of the undergrowth; A projection of a window with the view of a cottage will be visible from the outside. There are a couple of bars, many banquettes, lounge-y areas, and a vestibule.To your left of the main area, the restaurant, an underground enchanted forest with a glass enclosed wine cellar, murals on the walls and large artistic trees created with fine wood craftsmanship that will leave guests gawking.You will feel like you're in an enchanted forest thanks to its magical decor and beautiful mermaids. The club aims to create an intimate and cozy atmosphere.
The chefs, Guillaume Daly and S’Arto Chartier-Otis, are alumni from Les Enfants Terribles. Interestingly enough, Daly worked under Chartier-Otis at Les Enfants, but Chartier-Otis then left to become chef at the swish Balnea Spa. Though his cuisine was much acclaimed at Balnea, he wanted to return to the city. At Soubois, his role is that of consulting chef.
The emphasis of the cuisine is on Quebec ingredients and products like charcuterie from Les Cochons Tout Ronds in the Eastern Townships, foie gras from la La Canardière in the Lanaudière, M. The menu cococté by chef Guillaume Daly, offers a local bistro cuisine, with a 100% local offer, which focuses mainly on the wild. There is a wild element in each dish.
Soubois’s wine list was created by Quebec’s only Master Sommelier, Élyse Lambert. It is well-priced and as it’s hand-picked by a master. The cocktails are expertly mixed.
Prices are high, but considering the swish surroundings, the quality of ingredients and the complexity of dishes, this supper club is also one of the rare fine-dining establishments to put down roots of late. Soubois is frequented by many celebrities and this Grand Prix many special guests are expected.
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