A warm celebration of a small Montréal restaurant that has become one of North America’s most sought-after dining destinations. Before evolving into an innovative, award-winning restaurant ranked among the best in the world, Mon Lapin began as a neighborhood spot founded by five friends who shared a respect for good food, natural wine, and the art of hospitality. This cookbook is, in their own words, “a personal invitation into the heart of our Montréal restaurant.”
The Mon Lapin Cookbook captures the restaurant’s playful spirit and unpretentious culinary ingenuity in a richly illustrated collection of recipes and writing. Organized into seven chapters—What Is a Wine Bar, Anyway?; Foggy Windows in February; The Fifth Season (When Seafood Is Serious Business); Every Vegetable Is a Summer Vegetable in Québec; Primi—A Romantic Relationship; Cooking with Small Animals; and Essentials—the book features more than 100 favorite dishes, including Kitchen-Ade (their kitchen team’s remedy), Newfoundland Squid Ragù Tagliatelle, Sourdough Roast Chicken, Roast Rabbit alla Marco, Wheat Celebration Cake, and Mille-Fleurs de Courgette.
Each chapter is accompanied by a wine essay—fitting for a restaurant where food and wine are inseparable. Thoughtfully designed and filled with vivid photography, the Mon Lapin Cookbook is an essential companion, equally at home in the kitchen or on the bedside table: cosmopolitan yet tender, serious about its craft yet always welcoming, and humorously irreverent toward culinary tradition—a love letter to food and drink in one of the world’s most beautiful cities.
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