Mon Lapin De toute beaute : Marc-Olivier Frappier

Located in Montréal, Québec, Canada, Mon Lapin is widely celebrated as one of the country's finest restaurants.

Originally established as a small neighbourhood wine bar by five friends who shared a passion for good food, natural wine, and warm hospitality, Mon Lapin has since become one of Montréal's most acclaimed dining destinations, known for its inventive cuisine and thoughtful approach to wine.

The kitchen is led by Marc-Olivier Frappier, who previously headed the kitchen at Montréal's renowned Joe Beef, and Jessica Noel, whose experience includes working at Bocuse in France and training under two-Michelin-starred chef Dan Barber in New York.

The restaurant's sommelier and wine director is Vanya Filipovic, who was named North America's Best Sommelier in 2025.

This debut cookbook offers an intimate look into the cuisine, wines, and philosophy of Mon Lapin and the people who have shaped the restaurant, featuring more than 100 recipes.

The book is organized into seven uniquely titled chapters: "What Is a Wine Bar Anyway?", "Steamy Windows in February", "The Fifth Season", "Every Vegetable Is a Summer Vegetable in Quebec", "Primi – A Love Affair", "Cooking with Small Animals", and "Staples".

Featured dishes include tagliatelle with Newfoundland squid ragù, sourdough chicken, oven-baked rabbit, buckwheat cake, and preparations featuring zucchini blossoms. Each reflects the restaurant's creative approach to combining the ingredients of Québec with techniques and influences drawn from Italian and French cuisine.

The book also presents inventive reinterpretations of classic dishes, such as Croque-Pétoncle, which brings together the traditional French croque monsieur and a delicate scallop mousse, and a carbonara made with smoked eel.

Deeply connected to Québec's local producers and the changing seasons, Mon Lapin creates playful, imaginative dishes that move freely beyond conventional culinary boundaries.

Behind cuisine that may appear bold and rustic lies remarkable precision and attention to detail. Above all, this book invites readers to discover the philosophy of Mon Lapin, where cooking, wine, hospitality, and human connections are inseparable.