"Soubois is a restaurant that got a lot of people talking — but mostly about the decor. 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). [...]The emphasis 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. Legault strawberries, Berri vegetables, and sea buckthorn berries, the berry of choice for chefs weary of blueberries." Lesley Chesterman, Montreal Gazette, September 2015