Restaurant Mastard

A multi-course culinary journey showcasing the chef's creativity and seasonal Quebecois ingredients, offering exceptional value for a Michelin-starred experience.

"This was my second visit, and the $90 carte blanche menu once again proved to be exceptional value for the level of technique, sourcing, and thought behind each course, with an optional wine pairing that is genuinely well-curated and purposeful rather than an afterthought."

Cody

A perfectly executed dish featuring tender scallops paired with rich pork cheek, highlighting the chef's mastery of flavors and textures.

"Certains plats se démarquent particulièrement, comme le pétoncle avec la joue de porc, parfaitement maîtrisé, et le dessert autour de la courge et de l’argousier, exceptionnel."

Léandre Baudoux

An unforgettable first bite, this appetizer is praised for its incredible flavor and unique profile, often available with an optional truffle upsell.

"The appetizer (spicecake) was the best bite of anything i have ever had the pleasure of putting in my mouth. I highly recommend the truffle upsell."

zouhir mammah

A standout fish dish featuring walleye lightly braised in miso, offering a unique funky finish that beautifully complements earthy elements.

"Then the Miso Walleye. It was like cod but lightly braised in miso, giving it a funky finish that played beautifully against the dish’s earthy elements."

Jea Kim

A creative and unique dish that reimagines classic pairings, featuring lean rabbit elevated by a smoked oyster sabayon and plush, almost raw smoked oysters.

"The Rabbit & oysters sounded like a riff on the famous "Oysters and Pearls," but the execution was entirely its own beast. The smoked oyster sabayon elevated the lean rabbit while adding necessary moisture, and the oyster itself was almost raw yet smoked, which gave it a plush, velvet texture I rarely find in cooked oyster dishes."

Jea Kim

A thoughtfully curated selection of creative and perfectly mastered non-alcoholic beverages that rival their alcoholic counterparts in flavor and complexity.

"Les bien sont d’une incroyable richesse et les boissons sans alcool n’ont rien à envier aux saveurs alcoolisées."

BESSON Nathalie