Mastard

The story

Mastard – Michelin-Starred Modern Cuisine in Montréal

Saisonnier by Design

Mastard makes no grand statements. The name itself—French for “mustard”—hints at a kitchen driven by acidity, pungency, and restraint. Located on rue Bélanger in Montréal, this intimate restaurant operates with a quiet, seasonal logic. Dinner is served Monday through Friday from 18h to 22h, and the menu is built around what arrives that week.

The Menu as a Snapshot

There are no permanent dishes at Mastard. Instead, the kitchen composes a five-course tasting menu that shifts with the harvest. Recent ingredients have included scallop, eel, and rabiola; carrot with beef and sea urchin; halibut with radish and nasturtium; and guinea fowl with buckwheat and vin jaune. Each plate is meant to be read as a seasonal sentence—concise, clear, and rooted in the produce itself. The menu is listed as “ingredients susceptible to appear,” acknowledging that availability shapes the final offering. Allergies and intolerances are accommodated on request. The five-course experience is priced at 105 CAD.

Modern Cuisine, Minimal Intervention

Mastard’s approach falls squarely within modern cuisine, but it avoids spectacle. The cooking prioritizes clarity of flavor over complexity of technique. A short wine list—selected from growers who work at a human scale—offers pairings in four or five glasses, at 65 or 80 CAD. The space, which includes counter dining, keeps the focus on the food and the interaction between diner and cook.

Recognition Without Fanfare

In 2026, Mastard earned a Michelin star, a nod to the consistency and precision of its high-quality cooking. The award does not change the restaurant’s character: the same small team, the same seasonal rhythm, the same commitment to ingredients that speak for themselves. Mastard is a restaurant that earns its place on any index of notable dining not by chasing trends, but by trusting its own quiet rigor.