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

MAIN

DESSERT

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

Add to cart

La Croix Ducru-Beaucaillou 2014

Add to cart

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.

CHÂTEAU DUCRU-BEAUCAILLOU 2003

Add to cart

CHÂTEAU DUCRU-BEAUCAILLOU 2006

Add to cart

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.

CHÂTEAU DUCRU-BEAUCAILLOU 2009

Add to cart

CHÂTEAU DUCRU-BEAUCAILLOU 2010

Add to cart

Discover all of the wines from Ducru-Beaucaillou