Some pairings are imposed by tradition. And then there are those discovered out of curiosity, a bit by accident, which end up redefining what we thought we knew about both sides.

CHARLEVOIX AS TERROIR

The Charlevoix region, an hour and a half northeast of Quebec City, is one of the richest in Quebec in terms of artisanal production. The Organic Charcuterie of Charlevoix raise their animals outdoors, with no compromise on quality. The result: bold flavors, clear textures, an honesty in the product you recognize immediately.

THE PAIRING WITH ESPRESSO: WHY IT WORKS

The espresso has a natural acidity and a slight bitterness that cleanses the palate after each bite of rich charcuterie. The fat from the charcuterie, in turn, softens the coffee's tannins. It's a virtuous circle: each makes the other better. Like a driver and their race engineer.

OUR CHARLEVOIX PLATE

At Carrera Café, we serve a selection of Organic Charcuterie from Charlevoix with our espresso of the day. Ham, salami, pâté: depending on the arrival. With a few slices of bread from Boulangerie Borderon et Fils. It's simple. It's local. It's exactly what we wanted.