Restaurant Mastard
Restaurant · Gabriel-Sagard ·
Creative regional mains & desserts, plus sandwiches
Creative regional mains & desserts, plus sandwiches
"In an intimate, minimalist dining room that seats about 50, I appreciated how the setting allows guests to truly notice the precision and artistry in each thoughtfully composed dish." - The MICHELIN Guide
"Chef Simon Mathys is celebrated as one of the best in the business, having notably fine-tuned his craft at closed-but-not-forgotten Manitoba. At Mastard, the Rosemont restaurant Mathys opened on an unremarkable stretch of Belanger Street in 2021 and anointed with a Michelin star in the organization’s premiere guide to Quebec in 2025, his devotion to local flora and fauna is on full display with a smart, seasonal menu that has surfaced artfully plated dishes like carrots draped in creamed matsutake mushrooms and a sabayon of meat juices, as well as a flashy green lettuce tart that made a splash online. A carte blanche tasting menu comes in at a great value, $90 ($62 USD) for five courses, with the option for wine pairing. Best for: Making weeknights taste like weekends; Mastard operates Mondays to Fridays only." - Valerie Silva
"Quite a way off the beaten track, Mastard rests on the shoulders of humble and engaging chef-owner Simon Mathys, who has completed stints in the kitchens of Laurie Raphaël in Quebec City and Le Manitoba in Montréal. Accommodating some 50 diners, this restaurant with a subtly contemporary design quickly fills up (reservations required; only five services a week). The chef devises an unabashedly original carte blanche menu centered on produce from the terroir, which is often elevated by sauces, sabayon sauces and emulsions – something of a trademark of his. Every dish is made with quality ingredients, winning you over with a trendy, modern style that makes an impression. The scallop, prepared with almost scientific precision, is served on a salsify purée with a carefully balanced texture; a crab emulsion with complex marine aromas is juxtaposed with spinach infused with a reduced jus… an absolute treat!" - Michelin Inspector
"Quite a way off the beaten track, Mastard rests on the broad shoulders of Chef-owner Simon Mathys. The space, designed for around 50 diners (reservations required; only five services a week), is organized around a strategically placed bar-counter that affords a clear view of the kitchen. The chef devises a resolutely original carte blanche menu centered on local ingredients. Every dish is made with quality produce and executed in a modern and trendy style that won't fail to make an impression. The scallop, prepared with almost scientific precision, is served on a salsify purée with a texture that is second to none, while a crab emulsion with complex marine aromas and a parsley sauce are juxtaposed with spinach infused with a reduced jus…an absolute treat!" - The MICHELIN Guide
"Mastard’s location in Villeray puts the restaurant in context—it’s deeply rooted in Québec culture, with a modern (and molecular) vision. The hyperlocal five-course menu changes frequently, but past highlights include Québec halibut with broccoli and sunflower milk, cherry tomatoes with pork bouillon and local camelina oil, and a dessert that layered different textures of raspberry, from sorbet to powder. We’re always impressed by the subtle melding of flavors and plating here, especially when the meal starts with a slice of their signature savory tart filled with silky lettuce or sweet corn. The room is calm and subdued in muted taupe, which makes it a good choice for a quiet meeting over dinner or a tête-à-tête. This is also a great spot for gluten-free or vegetarian diners, since the kitchen is keen to accommodate." - ivy lerner frank