Garbure gasconne is a thick southwestern French peasant soup of ham hock, cabbage, white beans, potatoes and root vegetables, finished with confit duck and served over toast.
Where to eat it: 3 restaurants across 1 city.
The garbure is one of the canonical Gascon dishes, traditionally a winter farmer's meal in the Bearn and Gers. The Bordeaux versions usually include confit duck leg, white tarbais beans and Bayonne ham hock. Le Petit Gascon and La Tupina serve it through the cold months.
Common allergens: None
Tip from the editors. The soup is better the next day; make it ahead and reheat gently.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Le Petit Gascon in Bordeaux's Saint-Michel runs a €16 weekday lunch formula on Rue de la Fusterie, with two-course Gascon plates and a glass of Madiran.
Try: Lunch formula with starter and plat
Tip: Weekday lunch only for the formula; weekends switch to the a la carte menu at higher prices.
La Tupina in Bordeaux's Saint-Pierre district is the southwestern French institution founded by Jean-Pierre Xiradakis in 1968, now led by chef Franck Audu.
Signature: Entrecote a la bordelaise, Tricandilles, Sanguette
Tip: Sit near the open fire for the tricandilles; the lunch formula is a serious value if you book ahead for noon on a weekday.
Cafe Tupina in Bordeaux's Saint-Pierre is the all-day, cheaper sister to La Tupina around the corner on Rue Porte de la Monnaie, with the same Xiradakis.
Signature: Magret de canard, Cassoulet, Plat du jour
Tip: Lunch is the value play; the plat du jour is roughly half what the main Tupina dining room charges and arrives on the table fast.
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