The fireplace at the heart of the restaurant
In the past, in the countryside, the fireplace was used not just for heating the house but also for lighting up evenings around the hearth. The fireplace , is the warm symbol of “La Tupina” , everything happens around it : the welcome of the customers and the life of the restaurant. In the fireplace Tricandilles (a grilled pork Bordeaux speciality) sizzle in the pan, the soup simmers, and poultry, roast beef, , and other meats are cooked on the embers…
In year 1985, Jean-Pierre Xiradakis created the association « Défense et Sauvegarde des Traditions du Sud-Ouest » (Defense and Safeguard of The South West Traditions) which gathers the best chefs in the region : Jean-Marie Amat, Michel Guérard, André Daguin, Michel Trama to mention only the best known ones.
Now, the association continues its work to sensitize the public to regional agricultural productions and the valorization of this heritage, and it publishes a quarterly gazette, : “Le Potiron Bleu” (The Blue Pumpkin) in “La Rue Gourmande” (the Gourmet Street)..
“La Tupina” means cauldron or pot in Basque.. Being the emblem of the restaurant, it sits imposingly in the fireplace and is used during winter to simmer soups, whose fragrant scent spreads through the whole restaurant.
Products and Dishes
« If you want bluff, theatricality, glitters, then go your way ! The cooking practiced in La Tupina has been patiently established through the years, between the kitchen garden and the fireplace ».
From the book " The kitchen of the Tupina »Editions Milan - 2004
To book online :
6, rue Porte de la Monnaie – 33800 Bordeaux
Phone : 05 56 91 56 37
Fax : 05 56 31 92 11