Tucked into the creative pulse of Saint-Gilles, SOMA operates as a sophisticated laboratory for Mediterranean-French fusion. The culinary philosophy centers on the art of sharing, with a menu that celebrates the transformative power of fermentation and traditional aging. A standout rainbow trout gravlax is cured to a firm, translucent finish, paired with the crisp snap of kohlrabi and a deep, umami-rich tamari broth. Technique is showcased in the braised Brussels sprouts, which achieve a charred exterior and tender heart, served alongside a pungent miso cream and sharp marinated shallots. The aroma of toasted grains defines the shiitake barley risotto, enriched by a slow-cooked 'imperfect' egg that adds a luxurious, coating texture. Each plate is a precise, technical assembly that balances acidity and richness, reflecting a modern chef’s commitment to seasonal integrity and innovative flavor architecture, delivering a tasting journey of profound culinary intelligence and sensory depth.