Tags: kills pig

TEU PIG 2018 – 10 MARS 2018 A 9h30

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Kill the Pig 2018, fiftieth anniversary of La Tupina !
Like every year, find us at 9:30 am Saturday 10 mars 2018 for carousing rue Porte de la Monnaie in honoring the pig !

-free tastings
-Exceptional wine vintage house assemblies
-Buddy Jazz Band for music, used our events and residents of the street
-Skinjackin for pigs and funny drawings on the skin

Remember to book to prolong the moment with our menus “kills pig” La Tupina and Kuzina.
To reserve : 05.56.91.56.37 / latupina@latupina.com

For more connected, the event is on Facebook

LUNCH ALL PIG 30 €
La Tupina
Reservations : 05.56.91.56.37 / latupina(at)latupina.com

SOUP "JIMBOURA"

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CROQUETTE OF BLACK PUDDING
AND SALAD

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STUFFED PORK SQUARE
PLUM PUREE AND TO AGEN

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APPLE PIE

LUNCH ALL PIG 30 €
KUZINA
Reservations : 05.56.91.56.37 / latupina(at)latupina.com

SALAD PORK EAR

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THROUGH PORK AND THYME HONEY
CARROT PUREE WITH ORANGE

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CABBAGE IN CHOCOLATE JIVARA

The Blue Pumpkin : Printemps 2017

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Contents of this spring issue :
-Bordeaux, more than six million tourists in 2015
-Kill the Pig, since 1992 La Tupina
-The recipe of veal with asparagus Franck Audu
-Honor to the lamprey
-From homemade at the restaurant and the fact resto at home ? Ubereats et Deliveroo

For the Blue Pumpkin No. 12

 

TUE-COCHON 2016, LE 7 MARS RUE PORTE DE LA MONNAIE

Prince January

Topping our erotic fantasies gourmands, it certainly stands in front of the stage. His, the pig, whose thunderous extreme unction chimes better than the bell of the office. His death made us live. suddenly, we laugh at fat funeral of Prince January. On foot, with his ear, wrinkling her nose, wagging tail, its rind offered, holding his sides, the
first comes to teach us the art of taking bacon. His home, In you, you know it, "All is well", who converted to the bristles in brushes have contributed to the greatness of our pictorial heritage; Vinci, Raphaël, and Caravaggio in the thank ... This rule of pork forbidden in our culture mediocrity. Drop the pork cubic meter such that the factory Brittany Holland. We do nourishes although well fed and well-bred animals. Our pots and pans demanding our free pig and gourmet. The ideal, but not every Sunday days, it is the black pork of Bigorre Gascony or whose fat in hazelnut flavor will embalm your kitchen. If not, an old pig – or better yet a check to the peasant-pillar hams, which flavor of acorn, that of the lens or the potatoes are not foreign, will fit the bill. Especially if he knew the stars and,
just before his great sacrifice, while the "tapper" was about to take his life, he fraternally tu hooch .”
Vincent Pousson talk about food with tenderness, humour and character, in La Cuisine La Tupina, ed. Milan

Kill the Pig 2016 will be held from 10 am, rue Porte de la Monnaie, le lundi 7 mars 2016

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This year's program :
-Free tasting of meats : hams, pig ears, grattons, tricandilles…
-Competition blocks * (+ Information Footer)
-Wine offered by Château Haut-Bailly

-Menus “all pig” in all our establishments for lunch (La Tupina, Kuzina, Cellar Bar, at Edible)

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La Tupina and THE EDIBLE
3 et 6 rue Porte de la Monnaie
Menu for 30 € (Except Drink) :

JIMBOURRA (sausage soup)
***
COUSTILLES PORK AND MASH HOUSE
***
SAUCE PIRE
***
APPLE PIE

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BAR-CELLAR OF MONEY
34 rue Porte de la Monnaie
Menu for 17 € (Except Drink) :

PATE OF PEPPER ESPELETTE
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SIDE PORK AND BEANS
***
APPLE PIE

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KUZINA
22 rue Porte de la Monnaie
Menu for 18 € (Except Drink) :

SAUSAGE SALAD WITH APPLES
***
ROAST PORK AND MASH HOUSE
***
CHOCOLATE CAKE

Remember to call us to book your table !
05.56.91.56.37 / latupina(at)latupina.com

 

PORK PASTE TEU PIG CONTEST 2016
This year, we propose to participate in the competition for the best block of Mata Pig !
The person who prepared the best dish will win a night for 2 People at Home Fredon.

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To participate :
Thank you to send an email to latupina(at)latupina.com or register by phone at 05.56.91.56.37 with your contact details.
The block must be 200 gr minimum and composed mainly of pork. The taste will be essential. All bowls must be filed on or before 4 mars 2016 the restaurant La Tupina, 6 Gate Street Mint with a label with your name and surname on the jar.
The results will be announced on 7 March at 12:00.

 

PARTNERS FOR THIS EDITION 2016 :

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THE “TUE-COCHON” : FRIDAY 6 MARS 2015

La Tupina - Gourmet Street invites you to celebrate the "Kill Pig" on Friday 6 mars 2015, from 10am in the morning.

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Like every year, La Tupina celebrate the "pig killing" as it is from the beginning of time in the countryside during winter. This day is an opportunity to offer residents a "snack" friendly street. We will trim the pig to prepare traditional dishes from pork : sausages, tricandilles, hams, grattons, jimboura… We are waiting for you to carousing with us !

Many partners join in this festive day :

Despierres SA
The House of Catering
The Sovian Gazeau butcher and son
Joaquim Ribeiro butchery
The Wines of the house Castel (Cavalier, Ferrande, Latour Camblanes et Mirefleurs)
Company oysters
The oysters of Parks Empress
The fabric, Breads and Bricoles

On this occasion, restaurants street offer their menu "kill the pig" :

Menu for 30 € (Except Drink) :

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Tricandilles et Carbonnades (appetizers)
Jimboura (sausage soup)
Mashed potato chips Pork and "home"
Worse sauce
Apple pie

 

Menu for 13 € (Except Drink) :

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Jimboura (sausage soup)
Pork Shank and Lenses
Apple pie

 

Menu for 17 € (Except Drink) :

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Pâté with Espelette pepper
Coast Pork and Beans
Apple pie

 

Menu for 18 € (Except Drink) :

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Boudin Salad with Apples
Roast Pork and Mash "house"
Rice Pudding

 

 

Remember to book !
La Tupina : 05 56 91 56 37
CAFE TUPINA : 05 56 92 80 86
BAR-CELLAR : 05 56 31 12 33
KUZINA : 05 56 74 32 92
Or by mail to latupina(at)latupina.com

“Tue Pig” Edition 2014

Hello everyone,

This year you came very many to share with us this convivial and gourmet moment what the “Kill Pig” And we thank you.

For those who were not in “gourmet street” that day in March, here are some photos and a film by Frédéric Plénard … http://www.youtube.com/watch?v = W9MEaDYk6a4&feature=youtu.be
http://www.aquitaine-video.fr

See you next year !!

In front of the restaurant Kuzina 028 014 017 015

“TEU PIG” EDITION 2014

Hello everyone, pill capsule

This year we will welcome you again in the Rue Gourmande for our traditional “TEU PIG” .

This will be the :

FRIDAY 21 March 10:00 to 12:30
for a free tasting “cochonailles” and Graves wines

We will propose a menu for lunch “ALL PIG” in our different restaurants (www.latupina.com).

Remember to book your table : 05 56 91 56 37

We await you many.

Soon.

THE PIG TEU 2012

Hello to all,

This year again, Team LaTupina, will celebrate the “Pig” at its traditional “Kill Pig” to be held in “rue Gourmande” French brasserie styles the :

FRIDAY 16 MARS
at 9:30 am

This is an ancestral festivity, who formerly practiced in our countryside. That day, will be an opportunity, around the cutout black pig (former race) et, preparing traditional dishes (boudin, sausages, Jimbourra) inter alia “have a snack” of friendly and festive way.

Like last year many partners join in the fun :

The Pyrenean-Cured Pork Black Bigorre (for the pig), Michel Laguerre Dubernet and Charcuterie (Butchering), The Maker of Wine (olivier Dauga), the Grand-Boise castles, Milon, Cantinot, Top Boutet, Respide -Medeville, Labat , Family DUCOURT (for wines), The Parks L’ Empress (for oysters), The fabric, Breads and Bricoles (for the bread).

At that ocasion, “the Tupina” et “Le Comestible” , French brasserie styles the Café Tupina you propose the following menu for lunch :

MENU
40 € (Except Drink)

Tricandilles et Carbonnades (appetizers)

Jimboura (sausage soup)
Crunchy, Mashed Potaoes
Worse sauce
Apple pie

The "Bar-Cave" , offer you :

MENU
16 € (Except Drink)

Paté
Pork feet
Snow Eggs

Kuzina propose a Pork Shank with lacquered Beans 10 €

Remember to book.
La Tupina : 05 56 91 56 37
AU COMESTIBLE : 05 56 92 69 43
CAFE TUPINA : 05 56 92 80 86
BAR-CELLAR : 05 56 31 12 33
KUZINA : 05 56 74 32 92

We await you many, for “do feasting” with us.

Soon.

La Tupina

Kill the Pig 2011

Hello everyone,

Tuesday 8 mars, to celebrate “Carnival”, we look forward to seeing you “the Tupina” for the “Kill Pig”.

Like every year, We invite you to treat yourself to good” franquette”, rillettes, hams, of gratons and other “charcutailles”. To accompany all this, French brasserie styles the “Château Cluzeau” will celebrate its fifth vintage and you will discover the typical wines of Bergerac.

Meanwhile, butchers prepare traditional “Jimbourra” we propose you the menu “pig” which will be served for lunch.

This year, we will be hosting “revenue workshops” where you can participate in the development of recipes “Kill Pig” as the “Jimboura” (sausage soup), the “Worse sauce” or the manufacture of sausage.

For lunch, “La Tupina” et “Le Comestible” will offer the following menu :

MENU

40 € (Except Drink)

Tricandilles et Carbonnades (appetizers)

Jimbourra

Crunchy, Mashed Potaoes

Worse sauce

French Toast , Custard

Remember to book your table 05 56 91 56 37

We await you as many each year.

Soon.

Our partners for this edition 2011 :

The Black Pig of Bigorre, Charcuterie Bordelaise, Castle Cluzeau, Oysters Cazaubon (town of’ Grass)

THE KILLER PIG

Hello,

Despite the cold many of you to participate in the “Kill Pig 2010” And we thank you.

Like every year, it was a friendly and gluttonous feast.

It was for us a repitition of that Kill Pig “La Tupina” will host in New york for 25 years of restaurant Ariane Daguin “D'Artagnan” to “Bar Boulud”.

For those who have not come, here are some photos.

We hope you receive many more next year.

La Tupina

http://www.papillesetpupilles.fr/2010/02/la-tupina-bordeaux-la-tue-cochon.html?utm_source=feedburner&utm_medium=feed&utm_campaign = Feed% 3A +% 28papilles PapillesEtPupilles + + and + 29% pupils&utm_content=Feeds4All

Kill the Pig : French brasserie styles the 16 February

The kitchen is very old pig, shop (2 th or 3 th century).

At that time "Pig-killing" took place in the city walls.

In less ancient times, this synonymous festive conviviality and revelry taking place in the country mainly in winter.

Now, and since 15 years of age, that is “the Tupina” that perpetuates this tradition thanks to Jean-Pierre fierce defender of the traditions Xiradakis.

How does it happen ?

From 9h30, in front of the restaurant, French brasserie styles the “pig” (black pig) will be charged by the butchers who will start preparing sausages and especially the sausage for the traditional soup "The Jimbourra", taking the time to cook, simmer, Melt all ...

Around 10:00 am always in front of the restaurant, you are all invited to “snack” which will be served in a homely : rillettes, gratons, ham and other "charcutailles".

A bench of oysters complement these meats.

According to custom, a wine selected for this occasion the best wines of its production, it will be this year : La Cave de Castelmaure.

Finally to end this festive morning, we are pleased to serve the traditional breakfast “Kill Pig” the menu developed products manufactured in the morning.

MENU

35 € (excluding wine)

Tricandilles et Carbonnades (in appetizers)

***

Jimbourra (Soup Boudin)

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Crousilles, Mashed Potaoes “cooked”

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Worse sauce

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Apple pie

Remember to book your table….

05 56 91 56 37

We are waiting for you… Come