Tags: spring

Nouveautés du Printemps à la carte de La Tupina

As each season, some dishes are changing the map of La Tupina.
This spring, we offer , inter alia :

-St Jacques nuts Chorizo ​​Duck
-Lotte Bordelaise (mushrooms and wine sauce)
IMG_3848

 

-Sweetbreads casserole and seasonal vegetables
IMG_3847

 

-Crème Brûlée with gingerbread
-Citrus soup and ice cream sheep milk

IMG_3846

 

The Blue Pumpkin – Printemps 2015

La Rue Gourmande invites you to discover the best local products, South-West culinary news, and the appointment of La Tupina, Gourmande street in this new Blue Pumpkin number.

pumpkin cover

Contents of this spring issue 2015 :

-«Espelette» : a story that does not lack spice, André DARRAIDOU
To download the André DARRAIDOU full text (pdf)
-Recipe and agreement of spring vegetables in La Tupina
The recipe for Franck Audu / wine recommended by Vincent
-Ivan Café Tupina : gross kitchen and close to nature
-The fabric, breads and odds

Click here to download the Blue Pumpkin No. 6 (pdf)

Lunch a blogger at Cafe Tupina

Audrey Bourdin blog My Kitchen Maid came lunch at Café Tupina last week. She talks about her breakfast.

Lunch at Café de la Tupina
Last Sunday morning, to celebrate moms, My little guy had the wonderful idea to call me at 6 h 30, nice too do the little sleepers morning ... He offered me nice gifts made of his hands p'tites (and those of his nanny), he then recovered and placed in his bedroom. After lots of kisses, of guillis and hugs, we opened the shutters and discovered the big blue sky above the garden.

Mothers Day, soleil, Bordeaux river festival, everything came together for a fun day, then I had also wanted to invite my parents to join us for a walk along the river.

Before leaving, I had taken the time to make reservations for lunch at Café de la Tupina, very close to the Quays, order to make our lunch break.”
Read more of the article on My Maid Kitchens

early vegetables 2010 La Tupina

It's finally spring, the vineyards of Bordeaux is abuzz, wine professionals from around the world come to enjoy the primeurs.

We offer during the month of April to make you discover this vintage which is already said it will be the new century vintage.
All afternoon with the famous menu at 18 Euros we offer you 1 glass of 2010 for you to be witnesses of this success that makes our world's most beautiful vineyard vineyard.

lamb liver escalope recipe

You eat more shade and yet it is in these that the meat more flavor found. The lamb liver, viagra if it is not cooked, stuff is really good. ingredients :1 liver agneau100 gr farine1 bunch of chives, store 1 glass vinaigreSel and pepper Recipe :Make beautiful cutlets 1cm thick salt and pepper and flour them a peu.Dans a little duck fat in a frying pan sear the scallops to brown the 2 minutes on each side, careful not too make leather liver must remain rosé.Réservez seconds on paper towels and then degrease vinegar wine and reduce a peu.Servez sauce over the scallops and add the chopped chives. The thing : For flour cutlets, dry well on paper absorbant.Si you want to do a little more chic and impress your guests make the same recipe and add it as grapes for foie gras.