Mon Lapin’s dishes don’t start as recipes, but are created on the fly during service or with very little advance discussion, says Frappier. “That’s when we thrive, and that’s when we come up with our best ideas, I find. We’re not a caviar-driven restaurant. We’re not a gold leaf-driven restaurant. It’s not the type of restaurant we are. Cooking with restraint, right now, in 2026, with the price of food and the space constraints, all of that, I love it.”
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