Guest Chef

Le Club Espresso Bar’s gra­nola bar

Canadian Cycling Magazine - - CONTENTS - By Matthew Pioro

In early Septem­ber, Tom Du­moulin, Michael Matthews and the rest of the Sun­web squad stopped by for cof­fee. Ig­natas Kono­val­o­vas, the Lithua­nian road cham­pion, came by too, as did Lukas Pöstl­berger and Ger­man cham­pion Mar­cus Burghardt. Arnaud Demare, the French cham­pion, stayed for about an hour and half to talk about cof­fee. It seems he wants to start a cy­cling-themed café like Mon­treal’s Le Club Espresso Bar once he re­tires from pro cy­cling. “We’re go­ing to keep in touch,” says Guil­laume Drouin-garneau, one of the café’s four co-own­ers and the per­son who in­vited all the pros over for java when they were in town for the Grand Prix Cy­cliste de Mon­tréal.

Drouin-garneau’s Le Club part­ners in­clude Lau­rent St-cyr and Jean-si­mon Bouchard, both of whom founded Maaxx, a com­pany that runs down­hill and en­duro events at Bromont, Que. Alex God­bout-si­mard rounds out the crew and fo­cuses on de­sign and pho­tog­ra­phy, which feeds the café’s In­sta­gram page. Drouin-garneau cred­its much of God­bout-si­mard’s work on so­cial me­dia for get­ting peo­ple to the café soon af­ter it opened this past July. “Once cy­clists come in, it’s like par­adise for them. Not to brag, but the feed­back has been pos­i­tive,” Drouin-garneau says.

Le Club not only in­cludes a café with cof­fee and food, but also a bou­tique and full-ser­vice shop. The me­chan­ics can work on any­thing from a moun­tain bike to a time trial ma­chine. The bou­tique, which Drouin-garneau likens to a de­pan­neur for cy­clists, has gels and bars. There’s also socks. “In 2018, we’re def­i­nitely look­ing to pimp out the sock seg­ment,” Drouin-garneau says. “It’s been a strong one.”

The café of­fers its own en­ergy bar, de­signed by man­ager Jean-si­mon Bouchard’s girl­friend, An­toinette Ro­drigue. “The think­ing be­hind the recipe was to cre­ate an en­ergy bar with nat­u­ral sug­ars from the dates.” Drouin-garneau says. “It also has some pro­tein with the nuts and peanut but­ter. It doesn’t feel heavy, but fill­ing. It can be sub­sti­tute to break­fast be­fore ex­er­cise or even be eaten dur­ing.” Arnaud Demare re­ally likes the bar. He ate three of them when he vis­ited Le Club.

In­gre­di­ents

2 cups oat­meal 2 cups shred­ded co­conut ¼ cup sun­flower seeds ¼ cup chia seeds ¼ cup dried cran­ber­ries ¼ cup choco­late chips ⅓ cup peanut but­ter 1 ½ cup dried dates 2 pinches cin­na­mon

Di­rec­tions

1. Put the dates in a saucepan with a lit­tle wa­ter. Boil for a few min­utes to re­hy­drate the dates. Drain to re­move as much wa­ter as pos­si­ble. 2. Mix all the in­gre­di­ents in a food pro­ces­sor un­til you get a slightly sticky tex­ture. 3. Cover a square cake pan with parch­ment pa­per. Pour the mix­ture into the pan and press firmly, very firmly, un­til the top of the mix­ture is smooth. 4. Re­frig­er­ate for at least one hour be­fore cut­ting.

Serves 9

32

Nu­tri­tional In­for­ma­tion For one serv­ing Calo­ries 328 Carbs 44.4 g

Sat­u­rated 7.7 g Fat

Fi­bre 8.3 g Pro­tein 7.5 g

Arnaud Demare from fdj en­joys Le Club Espresso Bar

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