La Tupiña



Le restaurant

The kettle Every day, the first thing you will see in the fireplace is la Tupina ( kettle in the basque language ). In winter time, the soup boils there really slowly and you can smell it in all the different rooms of the restaurant.

The Fireplace It is at the heart of the restaurant. In the old times, in the countryside, it was used to heat the house and to$ light up the rooms. The evenings were taking place around the fire. It is the warm symbol by la Tupina. Everything is around the fireplace, welcoming the clients and a bit of cooking... The tricandilles ( pigs intestines ) panfried, soup in the kettle, roasting poultries, pieces of beef cooked on ember.

In 1985, JPX creates the organization « defense of the south western tradtitions «, with the most famous chefs of the region : Amat, Guérard, Daguin, Trama just to name a few . At this time, the aim of this organization is to find the products which used to be the best in the region and to let producers know how important quality is and to encourage them to keep on going towards quality. Long before "ICP" and " AOC ", the aim of the organization was to be able to trace a product. The organization is the one at the origin of the rebirth of the Lamm of Pauillac, of the beef of Bazas, and of the beans of Tarbes .Today, more and more producers who have understood how important quality is work towards this aim.



		Products :
		Vegetables Bordeaux historically has always been a great area of production for vegetables : Eysines, Macau, Bruges, Blanquefort every day provide for the markets of the region. Of course we as well have small producers who deliver fresh vegetables.

		Fishes We like fishes from the Esturay better. These fishes have been at the start of recipes which have become real south western specialties : lamproie cooked in Bordeaux wine with leeks, grilled alose , les piballes ou civelles, small aales cooked in olive oil with garlic and piments. Of course, we serve as well the famous cod of Begles.

		Poultries They are raised according to tradition, in total freedom to enable the flesh to be the best possible, thin and thender. When they are well roasted, we serve them with stuffing and french fries cooked in duck fat...

		Goose It is not often you can find poteed goose. We have asked Michel Dubernet to cook this wonder for us. We serve it well roasted with potatoes and cepes ( mushrooms ).

		Fat Ducks Everything can be eaten in duck. It is at the heart of South Western gastronomy. They are first forced fed with corn then they fatten slowly for their lever to develop and become foie gras, the most exquisite dish of the south western cuisine... Small glassy recipent of foie gras or foie gras papillote or simply panfried with a grape sauce. In a stew, with truffles without forgetting the poteed legs, grilled neks, grilled hearts...so many recipes are possible.

		From the grill Beef ribs, kidneys, tournedos, skewer of hearts are grilled simply on the braise in the fire place. This method is very old and simple but it is always the best way to get a tasty meat.

		Game The south west of France is a hunting ground, great for gathering, fishing and breeding. Here, hunting is a tradition, our region is rich in game but a lot of species are now protected. You won't be able to see anylonger on our menu the famous ortolans, thrushes,larks or woodcoks but we still have for your pleasure young partridges, pheasans, ruails, hares and wood pigeons. We try to maintain tradition.

		Beef It is more difficult than expected to find good beef. Jean Pierre Xiradakis prefers quality rather than origin. Our beef is very tasty and tender.

		Lamb When the season comes, of course you can find on our menu the sulking lamb. All through the year, you can taste a lamb shoulder cooked slowly and the 7 hours leg lamb.

		Pig We are lucky enough to have in our region the black pig from Bigorre (Pyrenees). Its flesh is remarkable, tasty and tender. If you have the opportunity to taste the pig loin, please let me know how it was.

		Grenier Médocain Real Medoc specialty, de Gaulle was crasy about it and had some delivered to l'Elysée every week. It is a great piece of pork butchery, cooked with spices. At la Tupina,we serve it at the beginning of the meal with the aperitives.

		Grand Mother desserts Our desserts come straight from the country tradition. La Tupina confirms its will to stay in the south west tradition with simple dishes such as oeufs au lait (eggs with milk ), merveilles, pains perdus (french toasts), fruit cakes, and home made jam.

		La Carte des Vins Longtemps cahier d’écolier, aujourd’hui sur le modèle des registres de négociants les vins sont classés par rubriques, et par prix : les préférés, les abordables, les classiques, l’exception. Ce classement donne une meilleure lisibilité et un choix plus facile - pour mieux vous servir…

		Armagnacs and Cognacs Like in the best restaurants, amateurs of great digestifs can really enjoy themselves at La Tupina, maybe more than in any other places. Our card is very impressive, with more than 70 different rare products, the best you can find in the region.

		Herbal teas Just like in the countryside, in big glassy pots, herbal teas wait for you to end your meal... Anise, Angelica, fennel For good digestion Camomille For good digestion with a slight bitter taste Vervain Lemony taste coming from the Alpes de Haute Provence Mint For good tonus Lemon grass, Hibiscus A taste of raspberry, cherry For good digestion and tonus