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Mon Lapin opens its kitchen and its heart in new cookbook
The team behind the Montréal favourite shares the recipes, memories and everyday cooking philosophy that have shaped its rise
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Cured wild salmon by Jason Bangerter
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The native ingredients enchanting chefs in 2026
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Snack course: a quick Q&A with chef Gus Stieffenhofer-Brandson
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Make the tuna melt from Heated Rivalry
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Bean-to-bar, coast to coast
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A Guide to Québec’s Tables Champêtres
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Where is Canada’s Indigenous Food Scene?
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