In praise of Asparagus and The ’Umble Oignon Soupe As Hong Kong ruminated on the success of the annual culinary fest that is French GourMay (geddit?), longtime FCC member Chef Jean-Paul Gauci jotted down a couple of tasty thoughts about two of his favourite dishes: “Onion soup can be found as far back as Roman times: onions are indeed a species that is particularly easy to grow. They are also very abundant, and therefore accessible to most people. Thus, onion soup was originally a dish mainly consumed by the modest fringes of the population. However, there’s also a story that French onion soup was invented by King Louis XV. Late at night, while in his hunting lodge, he discovered that his only provisions were onions, butter and champagne. He cooked the three ingredients and made the first French onion soup.
So here at the FCC, I’m all too happy to feast on the original French onion soup, which happens to be white and not brown. It’s light and perfect for spring or summer, especially with grilled cheese on toast, and of course delicious with a glass or two of Chenin Blanc.” From French onion soup, it’s a short step to another favourite European (and FCC) dish, asparagus. Chef Gauci explains: “White asparagus has a more delicate flavour than the green variety, along with a hint of bitterness and a nutty note. It is gentler, sweeter and more subtle in flavour. Both pair exceptionally well with crisp white wines. I’d recommend trying them simply steamed with ham or poached eggs and Hollandaise sauce. The soup with pistachios is delicious too.”
Wines to savour
PHOTOS: BEN MAR ANS
Following a thoughtful, and highly enjoyable, wine tasting mid-June, during which 30 brands of rosé were sampled, the final selection of six will be on sale at the FCC until mid-September. The wine-tasting group is made up of a group of dedicated experts, who later this summer will be getting together to choose a suitable Prosseco, while in the autumn they’ll be mulling potential Champagnes. “Both our Prosecco and Champagne selections are mainly chosen from local wine suppliers who have a stable supply which can meet our huge consumption needs,” says Food & Beverage Manager Michael Chan.
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Yankee doodle fi e a d da d You don’t have to be a US passport holder to enjoy the American Food promotion running from 11-24 July, but it might just help. Build Your Own Burger (see pages 10-11) will be featuring prominently around the club, but otherwise some of the best of the rest from the land of the brave and the home of the free will be gracing the club’s tables. American wines will be on offer too. he ovid erfuffle is playing merry hell with menu planning, but expect details to come e-winging your way courtesy of Sir Timothy John Berners-Lee OM KBE FRS FREng FRSA DFBCS at some point in the not too distant future.
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