A magnum of Lune d'Argent 2018 for free with your next order with the code* - SUMMER22 | Buy now *Offer valid on orders over HKD 2,500, cannot be combined with other ongoing offers and does not include en primeur wines. Valid only once per customer.


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!


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 2010

La Croix Ducru-Beaucaillou 2010

La Croix Ducru-Beaucaillou 2010

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.




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.



Careful Delivery in the original packaging Regular shipments
Personalised Advice +85258010939
100% Secure Payment
Guaranteed provenance Wines sourced directly from the producing estates
Quality of service
Payment Methods
Destination/region, currency and language
Hong KongHong Kong, HKD
  • About us
  • We’re hiring
Follow us
Customer care
  • Gift card
  • Catalogue
En-Primeur Guide
  • All our En-Primeur wines
  • Why buy En-Primeur wines?
  • FAQ En-Primeur wines
  • The 2019 Bordeaux Vintage
  • The 2020 Bordeaux Vintage
  • The 2021 Bordeaux Vintage