Opened just two months, the Coffee Maelstrom is the only place in Quebec whose specialty is the infusion of cold coffee. Not only is the coffee house is concentrated there found in cocktails, but it is also the trademark of some dishes that cuisine.
When Jean-Daniel Lajoie, with his associates Jonathan Labbe, Marie-Eve Leclerc and Mathieu Villeneuve, was launched in the whirlpool of the Maelstrom, he had nearly 10 years of experience in the world of coffee with that of giving courses on coffee at the Hotel School of the Capital.
He knew that by steep for 20 hours with cold water coffee from Colombia, purchased directly from the producer, he would get a perfect coffee concentrate, the maelstrom.
The idea was to introduce the coffee concentrate producing 700 bottles of Maelstrom and the offering at events in Quebec City. It was a way of creating and branding the Café.
With her plants, her piano, her china ink on the wall, its fair dim light point, the maelstrom is becoming a must in the St-Roch neighborhood, both for students and patrons of the corner. The three times we've gone, the fifteen tables were all occupied.
Go beyond the cup of coffee
Since the opening of the Maelstrom, people are naturally curious to try this new concoction. Thus the maelstrom team created different mix as the Manhattan black or South, a mixture of tequila, agave, of Ramazotti Amaro, egg white and, of course, coffee concentrate. A close look of slate shows that alcohols are quality.
Certainly, the coffees are good and do not have this bitterness is often known. But in the food that comes to coffee? Surprising. But quite possible. After all, coffee word does he not come from Arabic qahwah, from himself of kahoueh word meaning "giving appetite"?
At maelstrom, be it lunch or dinner, in addition to proposals for boards on which we find sometimes the duck terrine, rillettes of pork shoulder, sausage or cheese Charlevoix, one can enjoy a ... vegetarian chili with coffee concentrate! The peculiarity of this chili? Mashed dates mixed with the maelstrom that is also added orange and pepper.
It also makes it energy truffles: dates, mango, chocolate, maple syrup and Maelstrom.
And we deal more often "with local producers" says Mr. Lajoie.
Jean-Daniel Lajoie explained that after only two months, the Maelstrom "is not chained to his menu." It is not impossible to see a day of fish that has previously marinated in the maelstrom. Meanwhile, the curious can always go back on the bistro's Facebook page to see recipe suggestions obviously with coffee concentrate, which is available on site.
For Jean-Daniel Lajoie, however, one thing will remain: the maelstrom promises to report "by simplicity founded by the quality of products. "
