🍷 Mon Lapin, Montreal

Pro Tip: If you don’t understand French, snap a pic of the menu and let GPT translate it—it’s scarily accurate . This bistro is so good it’d be fully booked even in London. The cuisine leans French-technique-driven with subtle Italian touches (the chef trained in Italy). Funny enough, there’s only one pasta dish on the menu—turns out the chef, despite his Italian roots, prefers working with meats (lamb, chicken, etc.). 🍽 Menu Philosophy Most dishes blend French and Italian techniques. While daily-changing menus are common, theirs is unusually long—and with just one pasta (prep must be a beast!). They minimize ingredient repetition across days, repurposing leftovers later in the week based on what sells. 🏡 Behind the Scenes Sourcing: Local farms for hyper-fresh produce; meats are nose-to-tail. Prep: A separate team handles it, with commis working from dawn till service (imagine prepping a dozen jus!). Tableware: Eclectic mix, including pieces by local ceramic artists. Wine List: Extensive (still learning, lol). ⚡ Vibe Check Service: Warm but leisurely-paced. Ambiance: Dim lighting, mildly buzzy (not overwhelming). 📍 Mon Lapin #MontrealEats #HiddenGems #FrenchBistro #FoodieObsessed