My Bunny: So Beautiful!

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English Version

• Authors: MARC-OLIVIER FRAPPIER, JESSICA NOËL, VANYA FILIPOVIC, RIAD NASR & MIREILLE SILCOFF
• Publisher: Phaidon
• Language: French
• Publication date: 10/2026
• Number of pages: 272
• Dimensions: 27 x 21 cm
• Weight: 1200g
• Format: Hardcover
• ISBN: 9781837293360

Overview:

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 becoming an innovative and award-winning restaurant that ranks among the best in the world, Mon Lapin began its life as a neighborhood 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 of our Montreal restaurant.”

The Mon Lapin cookbook distills the restaurant's playful spirit and unpretentious culinary brilliance in a richly illustrated collection of recipes and writing. Structured in seven chapters:

•  What is a wine bar anyway?
• Fogged-up windows in February
• The fifth season (when seafood means business)
• Every vegetable is a summer vegetable in Quebec 
• Primi – A love story
• Cooking with small animals
• The essentials

The book includes more than 100 beloved dishes, including Kitchen-Ade (the miracle cure from their kitchen team), Newfoundland squid ragù tagliatelle. Sourdough chicken, Marco-style roast rabbit, buckwheat holiday cake and zucchini mille-feuille.

Each chapter is accompanied by an essay on wine – a perfect fit for a restaurant where food and wine are inseparable.

Thoughtfully designed and illustrated with vibrant photographs, Mon Lapin: De toute beauté! is an essential companion, just as at home in the kitchen as on the bedside table: refined yet warm, serious in its craft yet always convivial, with a clever look at culinary tradition – a love letter to gastronomy and drinks in one of the most beautiful cities in the world.

The authors:

Chef Marc-Olivier (Marco) Frappier has lived in Montreal for nearly 20 years and has worked in kitchens around the world before joining the Joe Beef restaurants, which he managed for about ten years. He was a guest judge on the shows “Top Chef Canada” and “MasterChef Canada.”

Chef Jessica Noel studied culinary arts in Montreal and has worked all over Europe, notably as an intern at Bocuse, then as sous-chef at Stone Barns alongside Dan Barber, in New York.

Vanya Filipovic, Wine Director and importer, has been recognized with numerous awards given to sommeliers.

Co-author Mireille Silcoff regularly writes columns for the New York Times, where she writes about culture and society, and is the author of several bestsellers.