{"id":399,"date":"2012-07-06T20:29:37","date_gmt":"2012-07-06T18:29:37","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2012\/07\/dgustation-loupiac-chteau-de-rouquette-chez-noble-house-shanghai\/"},"modified":"2023-02-18T18:04:30","modified_gmt":"2023-02-18T17:04:30","slug":"dgustation-loupiac-chteau-de-rouquette-chez-noble-house-shanghai","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/dgustation-loupiac-chteau-de-rouquette-chez-noble-house-shanghai\/","title":{"rendered":"D\u00e9gustation Loupiac Ch\u00e2teau de Rouquette chez Noble House Shanghai"},"content":{"rendered":"
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J’ai eu la chance d’assister \u00e0 la cr\u00e9ation de la nouvelle carte 2012 de la fameuse cha\u00eene de restaurants Noble House<\/a>. C’est une \u00ab\u00a0cha\u00eene\u00a0\u00bb d’une certaine classe pour deux choses : d’une part Noble House est sp\u00e9cialis\u00e9 dans les mets Shanghaiens, d’autre part chaque restaurant est soignement am\u00e9nag\u00e9 dans un pavillon de l’\u00e9poque coloniale des ann\u00e9es 30’s.<\/p>\n

I had the chance to witness the creation of the new 2012 menu of the famous restaurant chain Noble House. This is a \u00ab\u00a0chain\u00a0\u00bb of a certain class for two things: first of all Noble House specializes in Shanghainese dishes, on the other hand each restaurant is housed in a pavilion from the colonial era of the 30’s.<\/em><\/p>\n<\/div>\n<\/div>\n

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\"Noble<\/a><\/div>\n

Noble House Shanghai – China<\/p>\n<\/div>\n


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La cuisine de Shanghai propose des ingr\u00e9dients nobles de la mer : coquillages, crustac\u00e9es… De plus, la province de Shanghai, \u00ab\u00a0la ville au dessus de la mer\u00a0\u00bb, se situe \u00e9galement sur la rivi\u00e8re Huang pu et \u00e0 l’embouchure du fleure Yangzi jiang. Ainsi, ses plats de poissons de rivi\u00e8re, ainsi que ses crabes sont \u00e9galement tr\u00e8s r\u00e9put\u00e9s.<\/p>\n

Le Chef de Noble House a pris la merveilleuse initiative d’axer sa nouvelle carte sur les produits bruts et nobles offerts par son terroir. Il assaisonne peu, dose minutieusement les sauces et choisit des ingr\u00e9dients purs et bons. Une tr\u00e8s belle d\u00e9monstration !<\/p>\n

Shanghai cuisine offers noble ingredients from the sea<\/em>: the sea shells, crustaceans … In addition, the province of Shanghai, \u00ab\u00a0the city above the sea\u00a0\u00bb, is also on the Huang Pu River and the mouth of the Yangtze river. Thus, its freshwater fish dishes, as well as his crabs are also famous. Noble House’s Chef has taken the wonderful initiative to focus on raw and noble ingredients offered by its soil. This little seasoning, the carefully metered sauces and the choice of pure and good ingredients. A very nice demonstration !<\/em><\/p>\n<\/div>\n<\/div>\n


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Nous avons ainsi go\u00fbter les fameux sashimis du Chef, accompagn\u00e9s de leur vinaigre de fruits maison et d’un wasabi fort en go\u00fbt (et tellement appr\u00e9ciable quand on ne supporte pas le piment rouge !).<\/p>\n

Entre autres plats de poissons, d’abalone et de concombre de mer, mon coup de coeur a \u00e9t\u00e9 pour ce petit cucurbitac\u00e9 farci de chair de crabe : fin et moelleux, l\u00e9g\u00e8rement sucr\u00e9 et teint\u00e9 de go\u00fbt de noisette, mais surtout tr\u00e8s peu assaisonn\u00e9 pour laisser flotter l’umami du crabe. \ud83d\ude42<\/p>\n

We try the famous Chef’s sashimi, accompanied by their homemade fruit vinegar and wasabi which has a strong taste (and so nice sensation when you can not stand the red pepper fire !).<\/em><\/p>\n

Among other dishes of fish, abalone and sea cucumber, my favorite was this small cucurbitac\u00e9 stuffed with crab meat: thin and soft, slightly sweet and nutty flavor tinged, but especially for very few seasoned that make umami flavour floats. \ud83d\ude42<\/em><\/p>\n<\/div>\n<\/div>\n


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Puis, ce qui vint sublimer et que sublima notre Loupiac<\/a><\/strong> f\u00fbt ces tranches de foie gras de canard mi-cuit, servies avec des oeufs de cent ans. Une belle id\u00e9e : les oeufs de cent ans sont des oeufs de cane. Leure texture apr\u00e8s mac\u00e9ration est curieusement cr\u00e9meuse, ce qui ce marie bien avec le fondant du foie gras.<\/p>\n

Typiquement, les oeufs de cent ans sont rustiques, mais remplis de symbole. Ne pas pr\u00e9senter des oeufs \u00e0 un repas, aussi riche soit-il, c’est comme s’il manquait un je-ne-sais-quoi de conviviale. C’estle paradoxe chinois.<\/p>\n

Then came what sublimate and was sublimated by our Loupiac : slices of duck foie gras mi-cuit served with hundred years eggs. A beautiful idea: the eggs are duck eggs. Their texture after aged is surprisingly creamy, which it blends well with the melting of the foie gras.<\/em><\/p>\n

Typically, hundred years eggs are hardy, but filled symbol. However prosperous is the meal, do not propose eggs,<\/em> a je-ne-sais-quoi friendly is missing. This is the Chinese paradox.<\/em><\/p>\n<\/div>\n<\/div>\n

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\"Ch\u00e2teau<\/a><\/div>\n

Ch\u00e2teau de Rouquette, Loupiac, Bordeaux. Blanc moelleux. Couleur dor\u00e9e, nez fleuri, bouche g\u00e9n\u00e9reuse, d’agrume et longueur en bouche l\u00e9g\u00e8rement sal\u00e9. Sweet white. Golden color, floral nose, generous mouth, citrus and slightly salty aftertaste.<\/p>\n<\/div>\n

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Noble House
\nBuilding n\u00b01, n\u00b046 Anting road, Xuhui district, Shanghai<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

J’ai eu la chance d’assister \u00e0 la cr\u00e9ation de la nouvelle carte 2012 de la fameuse cha\u00eene de restaurants Noble House. C’est une \u00ab\u00a0cha\u00eene\u00a0\u00bb d’une certaine classe pour deux choses : d’une part Noble House est sp\u00e9cialis\u00e9 dans les mets Shanghaiens, d’autre part chaque restaurant est soignement am\u00e9nag\u00e9 dans un pavillon de l’\u00e9poque coloniale des… Poursuivre la lecture D\u00e9gustation Loupiac Ch\u00e2teau de Rouquette chez Noble House Shanghai<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":626,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,8,9],"tags":[53,99,128],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/399"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=399"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/399\/revisions"}],"predecessor-version":[{"id":1433,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/399\/revisions\/1433"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/626"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}