Work started now for over three mois.Après facelift, shop the facade of the building is finally appeared in its strictest intensité.Il is like the first day of construction 1754. His nakedness reveals its stigmas he suffered during his last three centuries. The dressings are numerous and tell its story. The various artisans who intervened during the various work, view have not always respected his great âge.Dépourvu his poultices, online he appears with his "war wounds" hidden until today. The various blockages have made fragile, weakness has forced us to revise our. The original beams inside that we wanted to keep proved warped and relied on cracked and crumbling walls. It therefore became urgent to consider a serious restoration and durable.Monsieur LUPO, project manager, following this project with the necessary sensitivity and with as much deference as a doctor at the bedside of a very sick. The craftsman when Alex Sergent him, like the old stones and histoires.Nous have all three by agreement, decided to restore its old habit, respecting the work of the first men who made Bordeaux a architecture.A follow jewels ....
Jean-Pierre Xiradakis strong supporter of the southwestern foie gras has obviously responded when Dominique Delaby agency “D. Day” (event organizer), proposed to participate in celebrating the 10th anniversary of the PGI Foie gras .
The idea was to bring , a chef from the southwest and personalities from the entertainment world, to realize two simple recipes around the foie gras (videos shown on the site IGP Foie Gras south west in November).
After Michel Guérard (Les Prés d'Eugénie)and Pierre Arditi, Alain Dutournier (Carré des Feuillants) and François Berléand, it was the turn of Jean-Pierre Xiradakis and Kad Merad officer.
The whole crew was brought together Tuesday at the Grocery (facing the Tupina) to develop both revenue withheld :
Cabbage stuffed with Neck and Duck Liver
potatoes stuffed with Foie Gras.
You can see some pictures :
The VSD newspaper also present that day, propose in its issue “Special celebrations” another recipe (Foie Gras en papillote)developed by Jean-Pierre Xiradakis.