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.

What is it: A gourmet kitchen where seasonal vegetables, locally-raised meats and fish from up the Saint Lawrence are honored and prepared like nowhere else. Picture half a tomato buried in herbs, bathed in smoked beef fat and served hot; a spice-crusted braised leek with an old-fashioned mustard cream and meat juice; a celery root "steak" in a smoked ham and hazelnut butter broth, topped with fish roe. With Mastard, chef-owner Simon Mathys can finally express the full extent of his talent and imagination without barriers.

It's there in top restaurants like Lawrence, Vin Mon Lapin, Mastard, or Beba, where the kitchens hum in fierce dedication to the terroir of Quebec. It drifts across the patio at Buvette Chez Simone, which has been serving natural wine since 2008.

For this edition celebrating the quarter-century of Montreal en Lumière, a myriad of stellar chefs will be shining in the kitchens of Québec’s gastronomic capital, including Emmanuel Pilon (three MICHELIN stars, Le Louis XV—Alain Ducasse in Monaco), who will be inviting himself to the delicious Mastard with Simon Mathys (whom I was lucky enough to try out this year), and Julien Royer (three MICHELIN stars), the first chef from Singapore to travel to the festival, will be dropping in at the delicious Monarque brasserie in Old Montréal.

Located in the Rosemont neighborhood, Restaurant Mastard, led by Chef Simon Mathys and his wife, Viki Brisson-Sylvestre, offers a unique experience with its 5-course surprise menu starting at $85. Opened in 2021, it can accommodate up to 54 guests and offers seasonal cuisine highlighting local products. Its warm atmosphere makes it a popular destination, even making the list of the top 100 restaurants in Canada since its opening.

Après avoir annoncé son départ du restaurant Manitoba, le chef Simon Mathys vole aujourd’hui de ses propres ailes accompagné de sa femme Vicky à travers son nouveau projet : Mastard. C’est une adresse de quartier conviviale où l’on goûte une délicieuse cuisine qui fait briller le terroir québécois dans toute sa splendeur. our le moment, la maison propose seulement un menu à emporter à 35 $ par personne.

Si le restaurant Mastard ne s’illustrera pas avec une étoile Michelin, je prédis à tout le moins une mention Bib Gourmand (cuisine de qualité à des prix abordables). Le chef Simon Mathys assume tellement sa gourmandise et l’amour des bons ingrédients que chaque plat déposé devant ses clients en fait éloquence, et avec panache. Une cuisine qui nous parle, qui nous réconforte, qui nous fait vibrer.

This Quebecois restaurant in Rosemont is nerdy—and I mean that as a compliment. Chef Simon Mathys is hyper-focused on the province’s history and cuisine. He combs through old Quebecois cookbooks and combines this research with his creativity, like churning spring radishes into a cream to pair with raw scallops from Îles-de-la-Madeleine and homemade brioche.

Simon Mathys, le chef du Mastard, mise sur une cuisine de marché créative concoctée avec d’exceptionnels produits saisonniers québécois ainsi que des ingrédients sauvages à découvrir, le tout servi dans des assiettes à la présentation minimaliste et élégante. Si sa légendaire tarte à la laitue figure au menu, n’hésitez surtout pas à la commander.

Why You Need To Go: Located in Rosemont, Mastard is a culinary gem run by acclaimed Chef Simon Mathys. This eatery delivers high-cuisine Quebecois flavours in a friendly, budget-friendly format. Savour the ever-changing five-course menu, featuring delights like perfectly cooked Arctic char or high-summer tomatoes dressed in smoked meat fat.

Hearts skipped a beat when Simon Mathys left his post as chef at Manitoba, the go-to spot for cuisine du terroir. Mathys’ new project, Mastard, however, is all that and more, serving an immediately recognizable menu of high-concept dishes inspired by the province’s culinary heritage. Mastard, 1879 Rue Bélanger

This restaurant can accommodate 54 people, and it has lowered lights and windows looking out on the street. It offers a 5-course tasting menu with an array of natural wines and cocktails. The Drupe cocktail is a refreshing start, and you can make the maitake, broccoli, and clam your first course.

It is also impossible to miss Mastard, the restaurant of the very promising chef Simon Mathys, who enjoys working with unknown products and local spices.