Shallot: 1 small, roughly chopped
Garlic: 1 clove, roughly chopped
Thyme: 3 sprigs, leaves only
Brandy: 40ml
Chicken livers: 180g
Whole eggs: 100g
Heavy (double) cream: 90ml
Salt: 7g
Freshly ground black pepper: 1g
#1 curing salt: 1g
Butter: 130g, melted
Radishes: 1-2 bunches of the freshest available, cleaned, with some leaves still attached
Freshly ground black pepper
Fleur de sel
Olive oil: for drizzling
A crowdpleaser for entertaining, from the debut cookbook from Montréal’s beloved Mon Lapin
This is one of Mon Lapin’s legacy recipes, our version of radis beurre. Although we can be pretty slapdash in following recipes in our kitchen, we follow this one to a tee – no added creativity ever required. (That being said, we are very particular about cleaning radishes. You want some greens left on, but not too many.) This is the perfect snack!
Serves: a crowd
Preheat the oven to 150°C.
Put the shallot, garlic, thyme leaves and brandy in a small pan and cook over a medium heat until three-quarters of the brandy has evaporated. The consistency should be syrupy. Remove from the heat and leave to cool.
In a blender, combine the chicken livers, eggs, cream, salt, black pepper, curing salt and the cooled brandy and shallot mix. Blend on high speed until smooth, then reduce the speed to medium and slowly add the warm melted butter. Bring back to high speed for 30 seconds, then pass through a fine-mesh sieve.
Pour the chicken liver mix into a ramekin that can contain 600ml of liquid and cover with foil. Place the filled ramekin in a larger baking dish and carefully fill the larger baking dish halfway with boiling water to create a bain-marie. Gently slide into the oven and bake for about 45 minutes. Most of the liver mix will have set, but it should still have a stiff wobble, like a crème brûlée. Remove from the bain-marie and place in the refrigerator to fully cool for at least 2 hours (preferably overnight).
Transfer the mix to a food processor and blend for 2 minutes, to fluff it up and give it the smoothest texture.
Spoon the parfait in your favourite cups and nestle the radishes into the parfait. Add a crack of black pepper, sprinkle a pinch of fleur de sel on top, and drizzle with olive oil.
Excerpted from The Mon Lapin Cookbook: From Montreal With Love © 2026 by Marc-Olivier Frappier, Jessica Noël, Vanya Filipovicand and Mireille Silcoff. Reproduced by permission of Phaidon. All rights reserved.
