Tags: pourcel

Back from Japan ....

After the cities of San Francisco, Shanghai, Saint PETERSBOURG, Brussels, Hong Kong, Montréal, Taipei, Las Vegas, Singapore to name a few, This is the 27th trip “La Tupina” in the world.

Of 20 to 25 January, map of “La Tupina” was present in a large restaurant with a foreign capital of Japan.

after Shanghai, where the kitchen “La Tupina” was served (8000 meal) for eight days at the restaurant of “Pourcel brothers” French Pavilion at the World Expo, it was the turn of Alain Ducasse “Chez Benoit” Tokyo serving southwestern emblematic dishes.

For a week, the restaurant has offered its customers dishes “La Tupina”, such as Saint Jacques nuts and bacon de Bigorre, duck carpaccio with truffle oil, Sturgeon steak with grapes and dessert in the spline must and ice cream with prunes and Armagnac.

On this occasion, the whole team , cooks, butlers, servers, sommeliers were the ambassadors of southwestern products and wines of the Union des Côtes de Bordeaux.

The operation launched by Alain Ducasse “Food of France” was a resounding success with Japanese customers with, in particular, lunch offered sixty influential Japanese and, a press lunch gathering seventy guests, all very attentive to our culture.

The Last Supper proposed “La Tupina” took place at the brewery of’ French Institute for the occasion, played to sold (80 persons).

We have seen, the strong interest of Japanese to French culture and, especially for products from the southwest and of course for Bordeaux. Appointment for an upcoming trip….

Restaurant "Benoît" Tokyo

Soon.

Back from Japan

After the cities of San Francisco, Shanghai, Saint PETERSBOURG, Brussels, Hong Kong, Montréal, Taipei, Las Vegas, Singapore to name a few, This is the 27th trip “La Tupina” in the monde.Du 20 to 25 January, map of “La Tupina” was present in a large restaurant of foreign capital Shanghai Japon.Après, where the kitchen “La Tupina” was served (8000 meal) for eight days at the restaurant of “Pourcel brothers” French Pavilion at the World Expo, it was the turn of Alain Ducasse “Chez Benoit” Tokyo serve iconic dishes of South ouest.Durant one week, the restaurant has offered its customers dishes “La Tupina”, such as Saint Jacques nuts and bacon de Bigorre, duck carpaccio with truffle oil, Sturgeon steak with grapes and dessert in the spline must and ice cream with prunes and Armagnac.A this opportunity, the whole team , cooks, butlers, servers, sommeliers were the ambassadors of southwestern products and wines of the Union of Bordeaux.L'opération Côtes launched by Alain Ducasse “Food of France” was a resounding success with Japanese customers with, in particular, lunch offered sixty influential Japanese and, a press lunch gathering seventy guests, all very attentive to our last dinner culture.The proposed “La Tupina” took place at the brewery of’ French Institute for the occasion, played to sold (80 persons).We have seen, the strong interest of Japanese to French culture and, especially for products from the southwest and of course for Bordeaux. Appointment for an upcoming trip….

Restaurant "Benoît" Tokyo

Soon.

The menu of La Tupina in Shanghai

Of 6 to 12 September welcomed the Pourcel brothers at La Tupina 6 Sens Restaurant French Pavilion at the Shanghai World Expo.

For one week the French pavilion visitors were able to enjoy a week La Tupina and discover the South West products.

The restaurant of the Pourcel brothers in Shanghai

The menu La Tupina proposed by Jacques and Laurent Pourcel

The presentation of the Chinese menu in the text

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.

IMG_1546

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/