This week we cooked from the cookbook of a restaurant that is something of a Bordeaux institution. The restaurant is La Tupiña. It was featured in an episode of Rick Stein’s French Odyssey. My brother and dad went there together and raved about this amazing little restaurant famous for its chips, cooked in the Tupina (a kind of metal cauldron) in duck fat over the open fire. They had cote de beouf and these amazing chips. We went and paid a visit a few years later, La Tupiña did not dissapoint. The book is full of beautiful picutres of the restaruant and the area around bordeaux and the town. The book, is is in french so to cook the dish we had to lean in on our french and a little help from Google Translate. We cooked Le Poulet à L’onion D’yves Harté. Essentially this is a chicken cooked on top of about a kilo of onions with some stock and white wine, some thyme and not a lot else to it. The recipe says it’s ready when the smell of onions fills the house. What a magical description. This recipe was so simple and produced one of the best chickens we’ve eaten of late.