The Mon Lapin Cookbook: De Toute Beaute

With recipes, sumptuous photos, and essays about food, wine, and the art of hospitality, this debut cookbook exudes the playful spirit and unpretentious culinary brilliance at the core Mon Lapin ( my bunny in French) in Montreal.

Named in tribute to winemaker Jean-Fran ois Ganevat, well-known in wine circles for calling his friends mon lapin , it opened in 2018 and began life as a humble neighbourhood spot before evolving into a fully-fledged restaurant. The five friends who opened the restaurant all continue to work there every day. In their words, this book is a personal invitation into the heartshaped centre of our Montreal restaurant .

Each of the seven chapters in this book 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 more than 100 dishes include: Kitchen-Ade (their cure-all); Tagliatelle with Newfoundland Squid Ragu; Sourdough Chicken; Oven-Baked Rabbit alla Marco; and desserts such as the Buckwheat Celebration Cake and Mille-Fleurs de Courgette.

This book is equally at home in the kitchen or on the bedside table a love letter to eating and drinking in one of the most beautiful cities in the world.