The Mon Lapin Cookbook: De Toute Beauté! (EN)
Special launch price!Available October 2026 Pre-order now! Version française Authors : MARC-OLIVIER FRAPPIER, JESSICA NOËL, VANYA FILIPOVIC, RIAD NASR & MIREILLE SILCOFF Editor : Phaidon Language : Anglais Date of publication : 10/2026 Number of pages : 272 Dimensions : 27 x 21 cm Weight : 1200g Format : Couverture rigide ISBN : 9781837292639 Presentation : 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 Before evolving into an innovative, award-winning restaurant that ranks among the world’s best, Mon Lapin began life as a neighbourhood spot founded by five friends with a shared respect for good food, natural wine, and the art of hospitality. This cookbook is, in their words, ‘a personal invitation into the heart-shaped centre of our Montreal restaurant’. The Mon Lapin Cookbook distils the restaurant’s playful spirit and unpretentious culinary brilliance into a richly illustrated collection of recipes and writing. 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; Staples The book features more than 100 beloved dishes, including Kitchen-Ade(their kitchen-team cure-all), Tagliatelle with Newfoundland Squid Ragù, Sourdough Chicken, Oven-Baked Rabbit alla Marco, Buckwheat Celebration Cake, and Mille-Fleurs de Courgette. Each chapter is paired with a wine essay – appropriate for a restaurant where food and wine are inextricably linked. Thoughtfully designed and filled with vibrant photography, 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. The authors: Chef Marc-Olivier (Marco) Frappier has lived in Montreal for almost 20 years and has worked in kitchens around the world, eventually landing at the Joe Beef restaurants, which he ran for a decade. He has been a guest judge on Top Chef Canada and MasterChef Canada. Chef Jessica Noel went to culinary school in Montreal and worked throughout Europe, including staging at Bocuse and then as sous chef at Stone Barns with Dan Barber in New York. Vanya Filipovic, Wine Director and Importer, celebrated with many sommelier awards. Co-author Mireille Silcoff is a frequent essayist for The New York Times, where she covers culture and society, and is a best-selling author. Riad Nasr is a Montreal-raised chef and restaurateur based in New York.
MARC-OLIVIER FRAPPIER, JESSICA NOËL, VANYA FILIPOVIC, RIAD NASR & MIREILLE SILCOFF