What to eat in Petit-Champlain: boards, focaccias, and local products
At Carrera Café, food is not an accompaniment. It is a statement. Quebec products, Italian recipes, each plate is a finish line.
On the program
The Carrera menu does not seek to impress by complexity. It seduces by the quality of the products and the accuracy of the combinations. Each dish is named after a circuit, each ingredient comes from a carefully chosen Quebec producer.
The cuisine here is Italian in spirit, Quebecois in ingredients. Organic Charcuterie from Charlevoix, Quebec Cheeses, Boulangerie Borderon et Fils: the best players of the regional food scene gathered in a single menu.
Each Carrera board respects the rule of three: three textures, three intensities, three colors. Like a perfect circuit, each element has its place and role.
Podium Board
The absolute reference. Organic Charcuterie from Charlevoix (salami, copa, dry-cured ham), aged Quebec cheeses, homemade pickles, artisanal mustard, toasted Borderon et Fils bread.
Grand Prix Board
Expanded version with black pork heart, homemade rillettes, aged brie, blue cheese from La Moutonnière, toasted walnuts, cherry jam.
Paddock Board
Selection of Quebec cheeses only: fresh goat, tomme des Cantons, aged gouda, accompanied by raw vegetables, grapes, and clover honey.
Italian focaccia is a unique bread. Neither baguette nor pizza: a territory to explore. At Carrera, it comes from Borderon et Fils, who apply a long fermentation for an irresistible alveolar crumb.
Pole Position Focaccia
Prosciutto di Parma, fresh arugula, shaved parmesan, drizzle of extra virgin olive oil, crushed pepper. The classic, no mistake.
Paddock Focaccia
Quebec goat cheese, sun-dried tomatoes, fresh basil, fleur de sel. Crispy outside, soft inside.
Circuit Focaccia
The focaccia of the moment, which changes according to the season and arrivals. Ask the server, it is always obvious.
Paddock Brunch Focaccia
Poached egg, melted cheese, Charlevoix ham, chives. Brunch as seen by Carrera: elegant, nourishing, making you want a second helping.
Organic Charcuterie from Charlevoix
Artisanal producer from the Charlevoix region, certified organic, with free-range farming. Their salamis, copas, and dry-cured hams are the foundation of our charcuterie boards.
Cheeses of Quebec
Seasonal selection of Quebec artisanal cheeses: fresh goat cheeses, aged tommes, creamy blues. Each season brings its cheese discoveries.
Borderon and Sons Bakery
Artisanal bakery that works with long fermentation for lively and aromatic doughs. Their focaccias are our daily staple, their toasted bread is our signature.
Light boards, focaccias with fresh herbs, market crudités, fresh cheeses. Everything is designed for the terrace, the sun, and the long afternoons of Petit-Champlain.
Longer charcuterie, stronger cheeses, thicker toasted bread. The menu deepens with the seasons. Mulled wine starts appearing on the table.
Boards become more generous, melted cheeses appear, warm focaccias become refuges. Outside -20 degrees, inside the warmth of Quebec’s best charcuterie.
Fresh herbs return, goat cheeses return, the terrace returns. The menu lightens, flavors awaken, the season begins again.
Podium Board + Ferrari Espresso
The bitterness of the espresso cuts through the fat of the charcuterie and cleanses the palate between bites. The pairing that defines Carrera.
Pole Position Focaccia + Grand Prix Latte
The velvety milk of the latte complements the richness of the prosciutto with perfect sweetness. The brunch pairing.
Paddock Board + Mulled Wine
In winter, the spices of mulled wine mingle with the aged cheeses on the cheese board. A warm, deep, unforgettable pairing.
The Table Awaits You
Come discover the boards, focaccias, and local products of Carrera Café in Petit-Champlain. Every visit is a culinary discovery rooted in the best of Quebec.
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