Tags: The recipes

China objective

As part of the World Expo in Shanghai, always in partnership with the”Union des Côtes de Bordeaux”, “La Tupina”, going again on this continent, export its know-how.

The 10 September, it will be during a press lunch, organized as part of a mission led by Mr. Mayor of Bordeaux, Alain Juppé, to “La Maison Pourcel” Standing Restaurant Jacques Pourcel starred chef (Jardin des Sens in Montpellier).

It has developed with the assistance of Jean-Pierre Xiradakis, a menu “Southwest typically” : Foie gras terrine, cod with garlic, way “Tupina”, leg “7All through the year, you can taste a lamb shoulder cooked slowly and the 7 hours leg lamb” and to finish, the inevitable toast, that you can, you also enjoy the restaurant.

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Dans les cuisine de la Maison Pourcel à Shanghai

In the kitchens of the Pourcel House in Shanghai


Ensuite, Jacques Pourcel, in his restaurant (6e sens) located in the French pavilion at the Shanghai World Expo, offer to all visitors during a so-called week “week La Tupina”, a menu of 3 entries, 3 dishes and 3 desserts.

All these dishes are inspired recipe book “the kitchen “the Tupina” here are a few to get you just the mouth water….
-eggs calves with Mushrooms, blotters green asparagus, truffle emulsion,
-cod fillet with fried garlic, potatoes with parsley
-leg of lamb cooked at length in the oven and roasted garlic
-fluted Bordeaux course finite among others

Pain Perdu de "La Tupina"
All these dishes are enhanced by a selection of wines from Côtes.

The purpose of these dinners, is to establish food and wine links, with players in the world of gastronomy to, to make known “La Tupina” and Cotes de Bordeaux”, in the whole world.

http://www.pourcel-chefs-blog.com/blog1/2010/09/04/latupina-et-son-chef-jean-pierre-xiradakis-en-chine/

http://www.pourcel-chefs-blog.com/blog1/2010/09/06/jp-xiradakis-dans-les-cuisines-des-freres-pourcel-a-shanghai/