A GOURMET VOYAGE WITH CHATEAU DUCRU-BEAUCAILLOU
Second Cru Classé from Saint-Julien
A Grand Cru Classé sometimes calls for inspired cuisine. This is why Bruno Borie, the owner of Château Ducru-Beaucaillou and a man of taste, has opened the doors to his kitchen to offer us his recipes. He interprets or reinterprets Cordon Bleu cuisine to give well-thought out recipes whether it is a truffled entrée, a juicy main course or a splendid dessert.
This is a culinary journey adorned with the flavours of the Médoc terroir that pair perfectly with the wines from Château Ducru-Beaucaillou. Tasty recipes, both salty and sweet, are made with quality ingredients.
Impress your guests with this complete meal accompanied with delicious wines, such as the Croix de Ducru-Beaucaillou or the Château Ducru-Beaucaillou. Bruno Borie explains each recipe step-by-step, which allows you to discover all the secrets of a successful, gourmet meal.
Discover the various explanatory videos and put on your apron so that you can prepare each of the recipes created by Bruno Borie himself!
APPETIZER
Pigeon Terrine with Truffles
A classic revisted: pigeon stuffed with truffles and foie-gras. Paired with a complex and aromatic wine to offer a seductive ensemble.
Ingredients
(for 10 people)
4 pigeons
1 foie gras
140 g veal
500 g pork neck
2 eggs
340 g chicken liver
17 g salt
1 pepper
2 Cognac
Truffes
Fresh bacon
The pigeon terrine and the Croix Ducru-Beaucaillou 2014 or 2010 unite in a passionate combination of aromas and flavours. The Madeira and truffle golden-coloured jelly compliments the vanilla and saline expressions of the wine.
La Croix Ducru-Beaucaillou 2010
La Croix Ducru-Beaucaillou 2010
La Croix Ducru-Beaucaillou 2010
MAIN
Médoc-style Baeckeoffe
A delicious slow-cooked casserole that will delight meat lovers. Its juicy texture will go perfectly with a fine wine from Château Ducru-Beaucaillou.
Ingredients
(for 22 people)
1,5 kg beef cheek
2 beef tails (16 to 18 sections)
2 ducks (16 to 18 pieaces*)
2 chickens (16 to 18 pieces*)
250 gr thick-cut bacon
500 gr Bayonne ham
750 gr dried pork belly
375 gr fresh pork rind
4 veal feet
…
An eloquent pairing between the autumn and winter aromas of the Daube de Listrac, and the aromas of the Ducru-Beaucaillou 2003 or 2006. The blackberry and blackcurrant notes energize the ample savouriness of the dish.
DESSERT
Poached Pears with Red Wine
Served warm or chilled, this delicious fruity dessert goes well with the delicacy and freshness of the estate's fine wine.
Ingredients
(for 6 people)
6 firm, ripe pears
75 cl red wine
50 g caster sugar
1 cinnamon stick
zest of ½ lemon
zest of ½ orange
juice of ½ lemon
3 cloves
3 peppercorns
The Ducru-Beaucaillou 2009 or 2010 are a treasure chest of black fruit aromas with subtle cedar expressions that are intensified with the nuances of the cloves and cinnamon from the wine-poached pears. A luscious palate with elegant and dense penetrating tannins that perfectly combine with the citrus freshness of the dessert.
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