The Mon Lapin Cookbook. De Toute Beauté Marc-Olivier Frappier, Jessica Noel, Vanya Filipovic

Książka

O książce The Mon Lapin Cookbook. De Toute Beauté

The debut book from the acclaimed restaurant and wine bar Mon Lapin in Montreal, Canada, featuring over 100 recipes with quick-witted headnotes, photos, essays, and insight about wine

An intimate celebration of a small Montreal dining room that has become one of the most sought-after places to eat and drink in North America.

Mon Lapin (‘my bunny’ in French) was named in tribute to winemaker Jean-François Ganevat , well-known in wine circles for calling his friends ‘mon lapin’ – appropriate for a restaurant where a deep respect for natural winemaking, friendship, and hospitality is as important as the food.

Mon Lapin opened in 2018 in the French-Canadian province of Quebec and began life as a humble neighbourhood spot before evolving into a fully-fledged restaurant that has won numerous international accolades for its innovative approach to food and wine . The five friends who opened the restaurant together all continue to work there every day. In their words, this book is ‘ a personal invitation into the heart-shaped centre of our Montreal restaurant’.

With recipes, sumptuous photos and essays about both food, wine , and the art of hospitality, this debut cookbook exudes the playful spirit and unpretentious culinary brilliance at the core of the restaurant, where cuisine is a lived experience.

The book is structured into seven chapters –  What is a Wine Bar Anyway? , Steamy Windows in February, The Fifth Season (when seafood means business), Every Vegetable is a Summer Vegetable in Quebec, Primi – A Love Affair, Cooking with Small Animals, and Staples. Each chapter is accompanied by a wine essay, written by Vanya Filipovic, Mon Lapin’s co-owner and sommelier who has shaped the wine scene in North America . The curated selection of over 100 dishes and restaurant staples includes Kitchen-Ade (their kitchen-team cure-all), Tagliatelle with Newfoundland Squid Ragù, Sourdough Chicken, Oven-Baked Rabbit alla Marco, and many of Mon Lapin’s celebrated desserts – not least the Buckwheat Celebration Cake and Mille-Fleurs de Courgette .

Mon Lapin has made its mark on Canada’s and North America’s culinary maps, recently landing the No. 2 spot on the 2025 debut North America’s 50 Best Restaurants list , which also named co-owner and wine director Vanya Filipovic the Best Sommelier in North America . In 2023, Mon Lapin was named the #1 restaurant by Canada’s 100 Best.

Gorgeous images by Montreal-based photographer Dominique Lafond bring the wine, food and restaurant to vivid life on the page. The book is designed by Joanne Lefebvre of Paprika in Montreal.

For restaurant obsessives, food tourists, curious eaters, enthusiastic home cooks, and chefs and fans of the restaurant,   The Mon Lapin Cookbook   is an essential companion, equally at home in the kitchen or on the bedside table: urbane yet affectionate, serious about its craft yet always convivial, with a tongue-in-cheek approach to culinary tradition – a love letter to eating and drinking in one of the most beautiful cities in the world.