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.
Photos: DOMINIQUE LAFOND
