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A GOURMET VOYAGE WITH CHATEAU DUCRU-BEAUCAILLOU

Second Cru Classe from Saint-Julien

A GOURMET VOYAGE WITH CHATEAU DUCRU-BEAUCAILLOU

Second Cru Classe from Saint-Julien

Second Cru Classe from Saint-Julien

A GOURMET VOYAGE WITH CHATEAU DUCRU-BEAUCAILLOU

Second Cru Classe from Saint-Julien

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.

Discover a selection of video guides online and strap on your apron! Get ready to prepare each mouth-watering dish, with recipes from 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 for a truly seductive ensemble.

Ingredients

(for 10 people)


4 pigeons

1 whole foie gras

5 oz. veal

1 lb. pork neck

2 eggs

12 oz. chicken liver

1 tbsp. salt

1 tsp. pepper

2 tbsp. Cognac

Truffles

Fresh bacon

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.

La Croix Ducru-Beaucaillou

La Croix Ducru-Beaucaillou

La Croix Ducru-Beaucaillou

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La Croix Ducru-Beaucaillou

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MAIN

Medoc-style Baeckeoffe

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

Ingredients

(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.

CHÂTEAU DUCRU-BEAUCAILLOU

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CHÂTEAU DUCRU-BEAUCAILLOU

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DESSERT

Pears Poached in Red Wine

Served warm or chilled, this fruity dessert goes perfectly with the delicate and fresh nature of the estate's fine wine.

Ingredients

(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

3 cloves

3 peppercorns

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.

CHÂTEAU DUCRU-BEAUCAILLOU

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CHÂTEAU DUCRU-BEAUCAILLOU

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6 bouteille(s) supplémentaire(s) à ajouter à votre caisse panachée