A Grand Cru Classe sometimes calls for inspired cuisine. This is why Bruno Borie, owner of Chateau Ducru-Beaucaillou and a man of exquisite taste, has opened the doors to his kitchen to offer us his favorite recipes. He interprets (or reinterprets) Cordon Bleu cuisine to provide carefully chosen recipes, including a truffled appetizer, a juicy main course and a splendid dessert.
This culinary journey is adorned with flavors picked from the Medoc terroir, which pair perfectly with the wines of Chateau Ducru-Beaucaillou. Tasty recipes, both salty and sweet, are made with quality ingredients.
Impress your guests with this full meal accompanied by delicious wines, the Croix de Ducru-Beaucaillou or the Chateau Ducru-Beaucaillou. Bruno Borie provides a step-by-step explanation of each recipe, allowing you to discover all the secrets of a gourmet meal.
A classic revisted: pigeon stuffed with truffles and foie gras. Paired with a complex and aromatic wine for a truly seductive ensemble.
(for 10 people)
1 whole foie gras
5 oz. veal
1 lb. pork neck
12 oz. chicken liver
1 tbsp. salt
1 tsp. pepper
2 tbsp. Cognac
The pigeon terrine and Croix Ducru-Beaucaillou 2014 or 2010 unite to form a tantalizing combination of aromas and flavors. The Cognac and truffle notes gracing this golden brown terrine compliment beautifully the vanilla and saline expressions of the wine.
A delicious slow-cooked casserole that will delight meat lovers everywhere. Its juicy texture will go perfectly with a fine wine from Chateau Ducru-Beaucaillou
(for 22 people)
3 lbs. 5 oz. beef cheek
2 beef tails (16 to 18 sections)
2 whole ducks (16 to 18 pieces*)
2 whole chickens (16 to 18 pieces*)
9 oz. thick-cut bacon
1 lb. Bayonne-style ham
1 lb. 10 oz. dried pork belly
13 oz. fresh pork rinds
4 veal trotters
An eloquent pairing between the autumn and winter aromas of the Daube de Listrac, and the complex tertiary aromas of the Ducru-Beaucaillou 2008 or 2006. The blackberry and blackcurrant notes bring out the ample savoriness of the dish.
Served warm or chilled, this fruity dessert goes perfectly with the delicate and fresh nature of the estate's fine wine.
(for 6 people)
6 firm, ripe pears
3 cups red wine
¼ cup caster sugar
1 cinnamon stick
zest of ½ lemon
zest of ½ orange
juice of ½ lemon
The Ducru-Beaucaillou 2009 and 2010 reveal a treasure chest of black fruit aromas with subtle expressions of cedar, intensified by the nuances of clove and cinnamon in the wine-poached pears. A luscious palate with elegant, dense and penetrating tannins that combine beautifully with the refreshing citrus in the dessert.