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!