Mastard
Rosemont–La Petite-Patrie, Montréal, Canada
Mastard gives Québec ingredients an imaginative, contemporary expression without relying on a grand dining-room setting. Simon Mathys’s cooking places particular emphasis on sauces, emulsions and texture, using them to reveal unexpected dimensions of familiar produce. The carte blanche approach makes the meal feel closely connected to the kitchen’s current interests and the season. Reserve ahead, communicate dietary requirements directly and arrive willing to follow the menu rather than expecting a fixed sequence of signature dishes.