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The Mon Lapin Cookbook: De Toute Beauté

From Montreal, With Love
By Jessica Noel and Marc-Olivier Frappier and Vanya Filipovic
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Brief Description
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... Read More
Format: Hardback
$6995
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Releases 13th October 2026 (Approx. Date) Pre-order  "The Mon Lapin Cookbook: De Toute Beauté" now to secure your copy from our first shipment

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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

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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; and 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.

Book Details

INFORMATION

ISBN: 9781837292639

Publisher: Phaidon Press Ltd

Format: Hardback

Date Published: 08 October 2026

Country: United Kingdom

Imprint: Phaidon Press Ltd

Illustration: 120 Illustrations

Contributors:

  • Foreword by Riad Nasr
  • Contributions by Mireille Silcoff

Audience: General / adult

DIMENSIONS

Spine width: 25.0mm

Width: 205.0mm

Height: 270.0mm

Weight: 0g

Pages: 272

Collections

Cook Books & Recipes Cooking & Food Jessica Noel Marc-Olivier Frappier Non-Fiction Non-Fiction Pre-Orders Pre-order Books Pre-Order Cook Books Pre-orders Pre-orders by Release Date Travel & Adventure TV & Celebrity Cook Books Vanya Filipovic

About the Author

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. 

 

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