For Rose Simard, the ritual begins before dinner. A bowl of something creamy lands on the table, glasses are poured, a platter invites grazing, and conversation finds its rhythm. With APÉRO – À Boire & À Manger, the Montreal cocktail authority behind 1 or 2 Cocktails turns that interval into the main event.
Set to be released on August 26, Simard’s third book follows L’apéro au Québec (2019) and Boire le Québecc (2021), but shifts food decisively into focus. Across 256 pages, the author, content creator and Feu Doux podcast host presents the aperitif as a relaxed form of hospitality built around sharing, seasonality and pleasure.
From Cocktail Hour to the Table
Through 1 or 2 Cocktails, Rose has spent years making cocktail culture approachable. APÉRO expands that philosophy to the table with dips, spreads, boards and bite-sized dishes inspired by Mexico, Italy, Morocco and Quebec.
Designed for contemporary entertaining, the book replaces elaborate dinner parties with a relaxed table of generous dishes meant for sharing. Every recipe comes with a thoughtful pairing, either an original Rose Simard cocktail or a suggested wine or beer, creating a dialogue between plate and glass.
Simard ultimately presents the aperitif as a social ritual centred on ease, abundance and connection. From spontaneous drinks with friends to evenings where small plates gradually become supper, APÉRO offers hosts a refined yet accessible way to bring people together without turning hospitality into a performance.
Four Seasons, Four Culinary Voices
The book follows the calendar, arranging recipes according to seasonal abundance. Each chapter welcomes a prominent Quebec culinary guest who contributes a personal interpretation of the aperitif alongside four exclusive recipes.
Summer belongs to Antonin Mousseau-Rivard of Le Mousso. Vincent Dion-Lavallée, associated with Au Pied de Cochon and La Cabane d’à Côté, takes autumn. Winter brings the perspective of Colombe St-Pierre of Chez Saint-Pierre, while spring is entrusted to the Ferreira family of Café Ferreira.
Their participation gives the book several distinct culinary registers while preserving Simard’s central idea: hospitality works best when food encourages people to linger together.
A Cookbook Made to Be Kept
Apéro also makes a tactile argument for the printed cookbook. Measuring 10.5 by 7.75 inches, the hardcover volume is wrapped in cloth, printed on substantial paper and conceived as an object meant for repeated use and display.
Longtime collaborator Nesrine Brikci photographed the recipes in real kitchens, grounding the pages in lived spaces rather than immaculate studio fantasy. The visual language suits Simard’s philosophy of entertaining: refined, inviting and comfortably imperfect.
Priced at $44.95, APÉRO arrives as Simard’s most expansive statement yet. Its Mediterranean dream may involve oysters, Champagne, olives, market produce and sunset, but its practical invitation is closer to home: open the pantry, chill a bottle, mix something thoughtful, set out a few plates and make room at the table for that special guest.
APÉRO
1 ou 2 Cocktails : 1ou2cocktails.com/livre-apero
KO Éditions : ko-media.ca/en/products/apero-a-boire-et-a-manger
