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The Menu
21. Mon Lapin

Mon Lapin (“my rabbit”) is a cheeky French term of affection, and the rabbit theme shows up in quirky ways in this restaurant’s artwork, figurines and always-hopping ambiance. There are only 30 seats (20 more with the terrace) and it’s strictly no-reservations, so gear up with a glass of wine while you wait, knowing that conversation among strangers comes easily here. Executive Chef Marc-Olivier Frappier and Sommelier Vanya Filipovic got married shortly after opening in 2018, eventually parting ways with the Joe Beef group after a long partnership to focus on this corner spot with Chef de Cuisine Jessica Noël. Small plates showcase a fine and eclectic selection of Quebec vegetables, meats and seafood. Look for whelks in ham butter with sorrel, a pink salad of endive and radicchio, tossed in a praline vinaigrette and generously showered with shavings of foie gras, and ask about the canola “margarine” accompanying the sunchoke mini-loaves. For pairings, Filipovic pours from magnums of natural wines that are hard to find elsewhere in the country. Give this team carte blanche to keep the food and drink coming.


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