The team behind Mon Lapin — Marc-Olivier Frappier, Vanya Filipovic, Jessica Noël, Alex Landry and Marc-Antoine Gélinas — turns its talent toward Quebec’s most nostalgic staple: rotisserie chicken. At La Lune, they rebuild the genre from the bones up — chickens and ducks from small farms roast slowly on the spit and arrive golden, served with hand-punched fries and a generous pour of house-made chicken gravy. For the side, coleslaw, green salad, Béarnaise sauce and mushrooms cooked in chicken fat are available. Also on offer, curried œufs mayonnaises and croqu’ailes — stuffed fried chicken wings with mustard — and a chicken-and-raviolini soup in a rich broth. The restaurant’s ethos is rooted in great ingredients and indulgent pleasure. The 70-seat room, a collaboration between designer Zébulon Perron and woodworker Antoine Chouinard, blends brasserie warmth with subtle lunar motifs — a space created for lively dinners, families and late-night regulars alike. The wine list, steered by Filipovic and Landry (C100B’s Best Sommeliers in 2024 and 2025), mixes French and Quebec gems.
Sommelière Morgane Muszynski.
Sommelière Morgane Muszynski.
Convivial and familiar, La Lune is already a timeless staple.” Jesse Massumi
