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Daube de Listrac


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.

Bruno Brunie : owner of Château Ducru-Beaucaillou
Background with vegetables
La Croix Ducru-Beaucaillou 2014

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!


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.


(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


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

La Croix Ducru-Beaucaillou 2010

La Croix Ducru-Beaucaillou 2010

La Croix Ducru-Beaucaillou 2010

La Croix Ducru-Beaucaillou

La Croix Ducru-Beaucaillou 2014


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.


(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


Château Ducru-Beaucaillou



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.


(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


Château Ducru-Beaucaillou