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Chateaux / Our wines

Vins

    

Harvest 2020

Follow the news of the 2020 harvest ~ Read more

Double environmental certification for the Dourthe estates

All the dourthe chateaux are now certified Terra Vitis and HVE 3. ~ Read more

Braised beef cheeks in red…

Le 24 February 2017

Preparation time: 4h30 INGREDIENTS Serves 4 1.2kg beef cheeks 1.5kg carrots 1 leek Salt & pepper 1 clove 2l red wine Veal stock Sprig…

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duck foie gras casserole

Le 25 January 2017

As the big chill takes hold, resident Dourthe chef Frederic Bozzo has just the recipe to raise your spirits with this delicious duck…

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New Year Drinks Party

Le 22 December 2016

To end 2016 on a high note, Dourthe chef Frederic Bozzo suggests the perfect way to entertain friends with an exciting array of…

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Poached Loupiac pear and citrus…

Le 22 December 2016

To add the finishing touch to this festive menu, Frédéric Bozzo suggests this fruity dessert. Easy to prepare, the pear is a delicate,…

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Tournedos Rossini

Le 22 December 2016

Dourthe Chef Frédéric Bozzo suggests a classic dish just perfect for special Christmas and New Year celebrations. Simple and refined, this sumptuous recipe…

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Langoustines and girolle mushrooms

Le 15 December 2016

For all your festive menu inspiration, throughout the month of December, our resident Chef, Frederic Bozzo, will share a delicious, yet simple menu…

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SCALLOP CARPACCIO WITH TRUFFLES

Le 22 December 2015

Preparation time : 45 minutes Ingredients (serves one) 3 scallops 1 whole truffle (fresh or preserved) Olive oil Fleur de sel and freshly…

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PEAR AND LIQUORICE CRISPY PIE

Le 22 December 2015

Preparation time : 45 minutes Cooking time : 10 minutes Ingredients (serves 4) 4 pears 250g sugar 50g butter 1l milk 8-10 egg…

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OVEN-ROASTED CAPON AND CHESTNUTS

Le 22 December 2015

Preparation time : 1 hour Cooking time 2-3 hours Ingredients (serves 4-8) 1 capon (3-5 kg) 1 jar of chestnuts, fresh or preserved…

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LOUPIAC GELEE AND RASPBERRIES

Le 18 December 2015

Preparation time : 15 minutes Resting time : overnight or a few hours Ingredients (serves 4) 240g raspberries 1 bottle of Loupiac wine…

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STURGEON FILLETS IN A BORDEAUX…

Le 17 December 2015

Preparation time : 30 minutes Cooking time: 4 hours for the sauce Ingredients (serves 4) 4 sturgeon fillets (approx…160g each) Olive oil 50…

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FOIE GRAS TERRINE

Le 17 December 2015

Preparation time: 30 minutes Cooking time: 45 minutes Resting time: overnight Ingredients (serves 4) 2 premium quality duck foie gras lobes (350-500g) 12…

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