★ Table art
The art of the gourmet platter in Quebec City
The gourmet platter has become the signature culinary expression of relaxed gastronomy in Quebec. Artisanal charcuteries, aged cheeses, sourdough bread, homemade condiments: an art of sharing that celebrates the local terroir with generosity and refinement.
The art of the platter
Sharing with style
The gourmet platter was born from the French tradition of cheese boards and the Italian culture of antipasti. In Quebec, it has been reinvented with local terroir products to become an art in its own right.
The platter, a symbol of conviviality
The platter is above all a sharing object. It is placed in the center of the table, served casually, offered to your neighbor, flavors are discussed. It is a meal that invites conversation and mindful tasting, far from the individual plate and solitary meal.
The rules of a good platter
A good platter is built like a musical composition: variety of textures (melting, firm, crunchy), contrast of flavors (salty, sweet, tangy, smoky), balance of colors and volumes. Three to five elements max to avoid overload, each product must be able to express itself.
Charcuteries of Charlevoix
The pinnacle of Quebec charcuterie
The artisanal charcuteries of Charlevoix are recognized as the best in Quebec. Ethical farming, recipes passed down through generations, careful aging: exceptional know-how.
Les Charcuteries Bio de Charlevoix
Les Charcuteries Bio de Charlevoix are one of the prides of Quebec's local heritage. Free-range pigs, natural feed, artisanal curing and smoking: each slice of dry-cured ham, sausage, or pâté tells the story of an exceptional region, less than two hours from Quebec City.
Other artisan charcutiers of Quebec
Beyond Charlevoix, several artisan charcutiers work across the province with innovative approaches: maple-smoked charcuterie, woodland herb sausages, duck rillettes with ice cider. A creativity that enriches the fine grocery offerings of Quebec.
Cheeses of Quebec
For a board with character
Quebec now produces over 700 different cheeses. On a board, selection is crucial: balance between soft, semi-firm, and firm cheeses, between mildness and character.
Soft cheeses: softness and creaminess
A Quebec Camembert or a local-style brie brings the necessary softness to balance a board. Creamy, melting, slightly mushroomy: it contrasts with the more intense notes of smoked charcuterie and firm cheeses.
Oka and firm cheeses
Classic Oka, Quebec’s iconic cheese, is the centerpiece of many boards in the province. Hazelnut notes, a slight touch of terroir, washed rind: a cheese that ages gracefully and pairs as well with charcuterie as with a glass of ice cider.
Artisanal bread
The base that makes all the difference
A good bread is the invisible but essential foundation of a great board. Without it, cheeses and charcuterie lose their setting.
Boulangerie Borderon et Fils
Our bakery partner, Boulangerie Borderon et Fils, produces exceptional sourdough breads. Thick and crispy crust, airy and slightly tangy crumb: a bread that can rival the best Parisian baguettes. It is the one that accompanies our boards at Carrera Café.
Pairings and condiments
The details that make the difference
Condiments, dried fruits, and accompaniments are the finishing notes of a platter. They create contrasts and added complexities that elevate the experience.
Onion jam, honey, and compotes
Caramelized onion jam with aged cheese, wildflower honey with smoked cured meats: these sweet and savory pairings are the key to a memorable platter. At Carrera Café, we select local condiments that complement our products without overpowering them.
Espresso and platter: the unexpected pairing
A double espresso with a gourmet platter may seem bold, yet: the roasted notes of the coffee surprisingly pair well with aged cheeses and smoked cured meats. A pairing Italians have instinctively practiced for centuries with their caffè e salumi.
★ Barista's Tip
Our signature gourmet platter is composed with the same care we give our espressos: three selected cheeses, two Charlevoix cured meats, Borderon and Sons bread, homemade jam, and dried fruits. Recommended tasting order: start with the mild cheeses, move on to the cured meats, finish with the strongest cheese. And between each bite, a little espresso to cleanse the palate.
Our platter
The signature platter from Carrera Café
The gourmet platter from Carrera Café is our ode to Quebec terroir. Each product is carefully selected, each pairing designed to reveal the best of every ingredient.
The Podium Platter
Quebec cheeses (three varieties), organic Charlevoix cured meats (dry ham and sausage), Borderon and Sons sourdough bread, onion jam, and clover honey. A podium trio bringing together the best local producers on a single wooden board. The pride of Carrera Café.
The platter is waiting for you
Charlevoix cured meats, Quebec cheeses, Borderon bread: the Carrera Café Podium Platter is your best introduction to Quebec terroir. At Petit-Champlain, now.
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