Maxime Verpaelst has been the manager at OMG Resto for just under two years, but he’s been in the restaurant business for close to a couple of decades. Fine wines, premium spirits, local alcohols and creative cocktails are truly his cup of tea (so to speak!)
This high-energy enthusiast, an expert on all things alcoholic (and non-alcoholic!), explains here how he designs OMG’s drinks menu, which introduces clients to creative, unique beverages they might never have tasted before.
How did you end up working at OMG Resto?
I started bartending at a very young age. I was only 18. I did a cookery course to learn about cuisine, and then a sommelier course to learn about wine. In my opinion, being skilled in both food and alcohol is a distinct advantage when it comes to mixology, and it has allowed me to create fun combinations. I’ve been lucky enough to work at some really cool places where I’ve been given free rein for the service and the drinks. I had a blast!
Those experiences stood me in good stead when I joined the PAL+ group . I started at the Kóz bistro in Magog when it opened in 2021. I’ve now been in this position for almost two years, managing the restaurant here.
Creating a cocktail menu involves a lot of work and research. It’s important to get it just right, while bearing in mind what is popular with the customers.
Right now, people are going crazy for tequila. It’s all the rage! Of course, other spirits have their fans as well and when I choose what should go on the menu, I have to take that into account. Vodka, gin and whisky are essentials!
Definitely! Whisky is so versatile. You can serve it on ice or as a base for a cocktail. I think over the years, people have discovered so many ways of drinking it other than just as a whisky sour. During the fall season, whisky makes a great warming drink!
In the past, people didn’t know too much about whisky. They would ask a lot of questions and seek our advice, but around a decade ago, consumers started to become more familiar with it and to discover their favourite flavours. We’ve got all kinds—smoky, peaty, herbal, as well as milder whiskies.
To this day, many people prefer to drink whisky after a meal, as a digestif. We have a few whiskies manufactured right here in Quebec, and I predict that in a few years’ time, this product will become more established among consumers—similar to the way the market grew for our local gins and wines.
I have good relationships with private importers of wine and spirits, and they often let me know about new products. And I do a lot of research. For example, I keep an eye on what’s being said on social media. Three years ago, I probably wouldn’t have used those as a source, but the world has changed! Nowadays, many trends start and are promoted online…
As is the case with the food menu, we change it twice a year. In the summer, I tend towards refreshing, citrusy drinks such as sangria and light cocktails. During the fall and winter, I’m more inclined to feature short cocktails with spirits—stronger drinks to warm you up!
The sheer size of the restaurant. In a typical evening, we’re likely to be welcoming a wide range of clients, and we have to try to do our best to please everyone—try being the operative word! Catering to a diverse public is not without its challenges, but it motivates us and it’s always fun!
What place do Quebec spirits have on your menu?
Oh, they’re a must! I always include them. We make very good alcoholic drinks here in Quebec and our guests expect to be able to order them. They know what they like and they love to discover new ones.
What are your favourite products right now?
The alcoholic drinks from The Cherry River distillery, in Magog are really excellent. I love their tequila, which is one of the most recent additions to their product line.
My drinks menu also features products from Distillerie de Montréal (Rosemont). Their elderberry liqueur is extremely good, and their blueberry liqueur is to die for!
With gins, it’s hard to know where to start! There are so many good ones—Kepler, Stadaconé… The Rosemont and Cirka whiskies are outstanding as well.
If you’re reading this, it will likely whet your appetite (in both senses!) for a visit at OMG Resto very soon! Book your table online or by phone: 819 823-7001.
