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A chef holding a plate of charcuterie at Mon Lapin.
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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Medium
3H 5MIN
Radishes and chicken liver by Mon Lapin
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Radishes and chicken liver by Mon Lapin
Bar Pompette
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Bar Pompette
Toronto, Canada
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Bar Pompette

Bar Pompette

Toronto, Canada
Scaramouche Restaurant
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Scaramouche
Toronto, Canada
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Scaramouche Restaurant

Scaramouche

Toronto, Canada
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Parquet
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Parquet
Toronto, Canada
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Parquet

Parquet

Toronto, Canada
L'Abattoir
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L'Abattoir
Vancouver, Canada
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L'Abattoir

L'Abattoir

Vancouver, Canada
La Banane
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La Banane
Toronto, Canada
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La Banane

La Banane

Toronto, Canada
Homer St. Cafe and Bar
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Homer St. Cafe
Vancouver, Canada
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Homer St. Cafe and Bar

Homer St. Cafe

Vancouver, Canada
Dreyfus
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Dreyfus
Toronto, Canada
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Dreyfus

Dreyfus

Toronto, Canada
Bacchus Restaurant & Lounge
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Bacchus
Vancouver, Canada
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Bacchus Restaurant & Lounge

Bacchus

Vancouver, Canada
Easy
2H 10MIN
Crispy socca with stracciatella, confit tomatoes and Mediterranean herbs
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Crispy socca with stracciatella, confit tomatoes and Mediterranean herbs..
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2H 0MIN
Paris-Brest with Custard and Chocolate Ganache
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Paris-Brest With Custard and Chocolate Ganache
Jacobs & Co. Steakhouse
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Alo
Toronto, Canada
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Jacobs & Co. Steakhouse

Alo

Toronto, Canada
Lapinou
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Lapinou
Toronto, Canada
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Lapinou

Lapinou

Toronto, Canada
St. Lawrence Restaurant
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St. Lawrence
Vancouver, Canada
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St. Lawrence Restaurant

St. Lawrence

Vancouver, Canada
Easy
4H 0MIN
Croc-Mazz by Alexandre Mazzia
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Alexandre Mazzia's Croc-Mazz toasted sandwich.

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