More than just a bar, P'tit Caribou is a legend.
Le P’tit Caribou has held the “Best Mont-Tremblant Bar” title for years! Considered by many critics and magazines to be one of THE best bars internationally, it was voted best après-ski bar in North America 10 years in a row by Ski Canada Magazine and ranked fourth best ski bar in the world by Forbes.
And now, a table worthy of the legend
Since chef Patrick Marion took over the kitchen, the food at Le P’tit Caribou plays in the same league as its bar. His menu celebrates local producers: certified Angus beef tartare, Quebec Arctic char, Matane shrimp roll, Mont-Tremblant wagyu burgers and generous shareable plates. The kitchen is open daily until 10 pm, the perfect spot to eat well before diving into the night.
The Chef
Patrick Marion, originally from Ottawa, trained at Noma in Copenhagen, five-time winner of the World’s Best Restaurant title. Back in Canada, he simultaneously led six Montreal kitchens as executive chef before settling in Mont-Tremblant with his young family. At Le P’tit Caribou, he now brings that experience to a Laurentian social cuisine, with generous shareable plates built for the table.
Unforgettable memories
Whether you are looking to have a chill afternoon drink, great local homemade food or a night of drinks and dancing, Le P’tit Caribou in Mont-Tremblant is the place to create unforgettable memories in winter and summer!
Located in one of the original Jack Ryan 400-square-foot ski chalets, our bar now boasts nearly 5,000 square feet over 2 floors, offering 5 bar counters, a dance floor, and a vast lounge available for private events. Le P’tit Caribou is an institution and a must for experiencing Tremblant’s nightlife to the fullest.
Le P’tit Caribou opened in 1993, and, since that time, many locals, seasonal residents, and tourists have walked its floors. In 2016, the bar was bought and completely transformed by Joshua Wilson, Sébastien Turgeon, and Tyler Lane. Careful to retain the bar’s rustic atmosphere, the trio also managed to create more space by moving to an open concept, increasing the windows, and adding an enormous outdoor bar and welcoming deck.
