Rivaling the Eiffel Tower as the French national icon, French cuisine enjoys worldwide renown and immense cultural cachet for its finesse and sophistication. Today we are delving into some key culinary components of the French cuisine.
Why is French Wine So Famous?
The wine didn’t originate from France, yet most wine varieties today bear French names: Pinot Noir, Chardonnay, Merlot, Cabernet, Champagne. This is no accident of history; this prestige has been earned. The wine was first introduced to France in the 6th century BC, quickly developing to a point where the Romans held French wines in high regard.
Throughout the Middle Ages, French monks and monasteries helped push forward the art of viticulture, resulting in a naming system for wines used internationally today:
1.They cultivated a wide variety of grapes for winemaking that are now grown around the world, such as Cabernet Sauvignon, the world’s most widely recognized red wine grape variety; Sauvignon Blanc, a grape variety for crisp tasting white wines; and Pinot Noir, a grape for making medium-bodied red wines.
2.They developed the concept of terroir (environment factors which impact grape growth). Based on this concept, in the early 20th century, the French government put into place laws regulating wine production to ensure noteworthy wine varieties had quality controls. For example, champagne, the emperor of sparkling wines, must source grapes from the Champagne region in France and be produced there to carry the name. Wines such as Bordeaux and Burgundy, two competing concepts for how red wine should be done, or Alsace, renowned for dry white wines, must also be grown and made in their respective regions to bear the name.
The Clubhouse’s French Wine Selection
At the Clubhouse, take the opportunity to taste our selection of French wines during the daily Happy Hour with our Buy 1 Get 1 free offer on wine and sparkling wine by the glass from 7 – 9 pm on weekdays and from 6 – 9 pm on weekends. Alternatively, over the weekend Hangout Brunch, you can enjoy a free flow of wine for RMB 88+ only per person.
Clubhouse wines for Free Flow Brunch & Happy Hours details here:
All You Need to Know About French Cheese
Charles de Gaulle once said of France, “How can you govern a country which has 246 varieties of cheese?”Now at over 1000 varieties, France consumes more cheese per person in a year than anywhere else on earth. Evidently, cheese is a significant part of not just French cuisine but also the French culture.
In France, much like wine, the naming, and identification of cheese serious business, with regulations guaranteeing the quality and origin of every label.
There are three broad families of cheese: pressed cheese, or “hard” cheese, like cheddar; soft cheese, like the famous Camembert; and blue cheese, which are further fermented with blue-colored mold, giving the variety its namesake.
Cheese can also be made from three different types of milk: cow milk, sheep milk, or goat milk.
And then there is a further classification based on origin: industrially manufactured cheese (fromage industriel) and cheese directly produced on the farmhouse where the milk is from (fromage fermier).
然后还有一个基于产地的进一步分类:工业化生产的奶酪(fromage industriel)和直接在牛奶产地农家生产的奶酪(fromage fermier)。
The Clubhouse’s Cheese Selection
Discover and sample the French cheese selected by The Clubhouse with the G board – 3 items from a selection – and the Club board – 5 items from a selection, available with the A la carte menu from 11:30 AM until 9 PM. For more details, refer to our post on our new A la carte menu offering here.
What is French Charcuterie?
Charcuterie includes all kinds of dried and cooked meat-based delicacies. Sliced thin, these cold cuts are best enjoyed with cheese, wine and make excellent appetizers.
A few common cold cuts you are likely to see include ‘saucisse sèche’, a dry-cured sausage often seen from the mountainous areas of the Alps and the Pyrénées; the dried duck breast, a delicacy from the South West; Jambon Blanc, a delicacy of marinated and cooked rear pork leg originating from Paris; and so many other goodies from the country known as the standard for Western Cuisine.
你可能会看到一些常见的冷切包括“sauchise sèche”，这是一种干燥的腊肠，常见于阿尔卑斯山和Pyrénées的山区；干鸭胸，一种来自西南部的美味；Jambon Blanc，一种源自巴黎的腌制和烹饪后的猪后腿的美味；以及许多其他被称为西餐标准的来自中国的美食。
In addition, there are a few types of unique spreads. The most common spread is pâté, a mixture of cubed and seasoned pork meat often a combination of several different base ingredients that are ground down to have either a smooth and creamy texture or a chunky texture. Rillettes is another spread similar to pâté, but with a different preparation style: here the duck meat is cooked for hours in fat until tender enough to be easily shredded and then cooled with enough fat to form a paste to be served at room temperature.
The Clubhouse’s Charcuterie Selection
You can sample French white ham, Parma ham, duck magret, premium dry sausage, duck rillettes, duck pâté, and more from The Clubhouse’s cold cut & cheese boards, available on the A la carte menu.
The Clubhouse Restaurant and Bar is located on the 11th floor of Residence G Shenzhen. Offering a large selection of Western and French fine dining fare along with Asian dishes, the Clubhouse is the perfect dining location for a sophisticated evening with its warm, elegant, and easygoing atmosphere.
Open daily from 6.30am – 9pm
For bookings, call 0755 8663 7888 or email [email protected]
如需预订，请致电0755 8663 7888或发送电子邮件至[email protected]