December 5, 2025 • 27 mins
From Forest to Feast: The Story of French Châtaignes
In this deliciously autumnal episode of Fabulously Delicious, we dive deep into the world of châtaignes, France’s beloved chestnuts. From their prickly forest shells to their fragrant, comforting presence in winter markets, châtaignes have long been a symbol of warmth, heritage, and rustic French cooking. But these humble nuts hold far more than nostalgia — they carry centuries of history, culture, and culinary transformation.
We explore the fascinating botanical identity of the châtaigne, uncovering what makes it unique, how it differs from marrons, and why its reputation has evolved over time. You’ll discover how chestnuts sustained entire regions, earned the nickname “the bread tree,” and became essential to rural life across the Cévennes, Ardèche, Limousin, and beyond. From ancient cultivation to nineteenth-century culinary refinement, the journey of the châtaigne is as rich as its flavour.
Then, we turn our attention to the gastronomy of chestnuts. Whether roasted on street corners, puréed into velvety crème de marrons, transformed into the iconic Mont-Blanc dessert, or baked into festive dishes at Christmas, châtaignes play a starring role in French food culture. We’ll explore regional specialties, traditional methods of preservation, and the craftsmanship that turns a simple nut into a seasonal delicacy.
Finally, we travel across France to celebrate the festivals, terroirs, and AOP traditions that honour this treasured ingredient. From the chestnut groves of Ardèche to the proud heritage of the Marron de Lyon, to vibrant autumn gatherings in Collobrières and Redon, you’ll get a taste of the communities that keep the chestnut spirit alive. Whether you’re a longtime lover of chestnuts or discovering them for the first time, this episode is a feast of stories, culture, and flavour — straight from the forests of France to your plate.
My book Paris: A Fabulous Food Guide to the World’s Most Delicious City is your ultimate companion. You’ll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com
For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France’s Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com
You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker (00:06):
Bonjour and B Avenue.
This is fabulously delicious.
The French food podcast, thethings French cuisine.
From the buttery croissants ofthe Ardeche, we explored the
modern gastronomy and continuesFrench cooking it isn't just
(00:30):
about recipes, it's aboutpassion, history and the art of
savoring life one bite at atime.
On this podcast, we dive intoingredients, discover hidden
incredible people chefs, homebring these flavors to life.
(01:03):
I'm your host, Andrew Pryor.
Enchanté.
Once, I was a MasterChefcall France home.
Here I spend my days cooking,celebrating the extraordinary
this beautiful country.
And I can't wait to share it allwith you, my fabulously
(01:24):
delicious audience.
In today's episode, we'returning our attention to a true
seasonal treasure, the Chestnutsof France.
From the mountains of theof Lyon and Paris, will explore
that make them unique, theand of course, the many ways
(01:46):
and their desserts.
So grab a cup of hot chocolate,a cozy blanket, or maybe even a
roasted chestnut or two and getready to fall in love with this
humble, versatile and deliciousingredient.
Welcome to Fabulously delicious.
Today on Fabulously Delicious,the chatting spelt c h a t a r g
(02:16):
fruit of the chestnut tree.
And the word refers both to theedible seed tucked inside there.
The true chestnuts of France notchestnut, whose seeds are toxic
in a silky protective casingtreasures trace their name back
(02:42):
by many European languages.
Today we crack them open andfood and culture.
Chestnuts may look simple fromthe outside, but botanically
it's a remarkably intricatelittle fruit.
Each one is encased in a thin,Glossy and firm to the touch,
(03:04):
this shell is technically thepericarp, made up of classic
trio found in many fruits theepicarp, the mesocarp and the
indoor cup.
What we often think of as theand the chestnut separates
casing, thanks to a smallChestnuts are considered dry
(03:29):
reach maturity, their protectiveand because the shell and the
together, botanists classify thea sunflower seed.
Many chestnut varieties developon the rounded side you'll spot
(03:54):
the tor shea.
This is the dry remnant of thepistil and floral stigmas, the
last trace of the flower thatonce was, and it shelters the
tender germ at the core of theseed.
Inside, the edible kernel isbitter skin called the tan.
(04:18):
Rich in tannins and notoriousfor clinging to every fold of
the nut.
This must be removed beforeA key distinction in French
terminology comes from thisinner membrane when the tan does
not divide the kernel intosections.
The fruit is called a moron.
A typical chestnut weighsgrams, depending on the variety
(04:45):
Interestingly, chestnuts areFresh chestnuts are naturally
and sodium, and offer onlyBut they're rich in complex
carbohydrates with up to thirtyfive percent Starches are
natural sugars that continue todevelop in the weeks after
harvest.
(05:06):
They provide around five percentsource of potassium, magnesium,
among the nuts when dried andTheir carbohydrate content rises
to over seventy five percent,making it a naturally sweet,
gluten free, energy denseingredient.
(05:28):
All of this wrapped inside theThe story of the chestnut in
Europe stretches back thousandsof years.
Woven into the fabric of dailycorn made their way across the
civilizations recognized thesource of, especially in inland
(05:50):
cooler, wetter, and far lessHere the chestnut thrived.
Archaeological evidence showsfrom antiquity, becoming a
communities scattered across thevalleys of Europe.
In France, the chestnut foundits spiritual home in regions
(06:14):
like Limousin, Corsica and partsof the Auvergne, where wheat was
difficult to grow and chestnuttrees provided a reliable
alternative.
Villagers depended on chestnutharvest the way others depend on
grain.
And it wasn't just a staple, itSo essential was the tree that
(06:36):
upon the bread tree, because itsflour, baked into cakes,
to sustain families through longwas also affectionately called
Because chestnuts were widelyused to feed pigs, contributing
(06:58):
to the rich tradition of Frenchcharcuterie For centuries,
chestnuts were the backbone ofrural economies.
Every part of the tree served apurpose wood for construction
and tools, leaves for thelivestock, bedding, and the
fruit for both humans andanimals.
Entire cultural landscapeswith terraced orchards carved
(07:25):
sheds known as clads in theconservation techniques that are
But by the nineteenth century,the perception of chestnut began
to shift.
As industrialization spread andurban life grew, more
aspirational, chestnuts becameassociated with poorer rural
(07:48):
populations, those who relied onthem out of necessity rather
than choice.
In an age obsessed with socialto sound rustic.
Even peasant like.
Instead, the more elegant termIt sounded refined, genteel,
(08:11):
confectioners who wanted tolike the meringue glasses.
This linguistic shift has fueledreflects the changing social
Despite its humble origins, theprestige in modern France.
Protected designations.
(08:32):
Like an AOP certain to celebrateWhile traditional dishes like
the creme de meringue, themeringue glasses, chestnut soups
and chestnut stuffed poultryappear every year as the air
cools and autumn festivalsbegin.
Today, the chestnut is more thanIt is a symbol of terroir,
(08:57):
roots of French gastronomy.
France is home actually to animpressive diversity of
shantung, chestnut and marronvarieties, each suited to
different culinary uses andregional traditions.
Chestnuts can vary widely insize from five to thirty grams,
depending on their species andcultivator, with certain Asian
(09:19):
or hybrid types easilyrecognized by their larger
helium.
The small attachment point whereMany cultivars have been
developed specifically to servethe confectionery and canning
industries, where consistency,size, and ease of peeling are
crucial.
These modern hybrids, such asthe bouche de Bersac, Muragl
(09:44):
Bernet and Pucu Miguel Desolatotranslation there, are valued
for producing large, smooth,handsome fruits.
Yet despite the commercialappeal, some chestnut purists
regard them as lacking the depthof flavour found in older
traditional varieties, thosetraditional or peasant
(10:06):
varieties, often tied closely toparticular regions and
generations of localcultivation, may offer small
fruits, but they are prized fortheir richer, more complex
tastes.
Names like Kemal Bouche, RougeMurong de Leon Pellegrini, the
(10:29):
Cloche appear frequently inThese heritage cultivators are
celebrated by chefs and chestnutenthusiasts alike, not only for
their flavor, but also for theirlink to the regional identity
and the centuries of ruraltradition.
(10:50):
In France's chestnut growingChoosing the right variety is
considered essential, and afterall, the character of a chestnut
dish begins with the tree thatgrew it.
One of the most celebratedchestnut traditions in France is
the Chateau de Arges, aprotected designation that
safeguards both the heritage andthe exceptional quality of the
(11:13):
chestnuts grown in the Ardecheregion.
Chestnut cultivation here datesthe rugged, mountainous
difficult, but proved perfectOver centuries, entire villages
much so that the Ardeche earnedChataigne, the land of chestnut.
(11:40):
The AOP itself was officiallyhelping to preserve not only the
how behind its cultivation,The AOP covers a vast swath of
across the Mont Ardeche, theterraced slopes carved by
(12:06):
These dramatic landscapes, withmicroclimates, give the chestnut
The designation applies tovarieties, each prized for its
for traditional preparations.
What makes it so valued is theremarkable balance of sweetness,
(12:28):
nuttiness and fine, tender fleshthat peels easily and cooks
beautifully.
Whether roasted, candied, turnedchestnut flour, these chestnuts
Ardeche and the craftsmanship ofkeep this ancient culture alive.
(12:51):
Another star of France'schestnut heritage is the Marron
de Lyon, a name that carriesboth history and culinary
prestige.
Though technically derived fromthe traditional chestnut variety
sandan.
The marron de Lyon has beenprized since the seventeenth
century.
Lyon, already a gastronomicmarkets and the traditions of
(13:17):
large, beautiful shaped chestnutOver time, the Marron de Lyon
quality, but with a festiveand the rich culinary identity
What makes the Marron de Lyon sosought after is its exceptional
calibre.
Its large, smooth and typicallyclassifies it as a true marron
(13:46):
Its inner skin, the tan, peelseasily and the flesh is sweet,
delicate and remarkablyconsistent, making it ideal for
high end preparations likemarron glass, a refined
patisserie, and elegant savourydishes.
Lyon chefs and confectionershave long championed it for the
versatility and flavor and itsassociation with the city's
(14:07):
gastronomic traditions, whichonly adds to the city's
prestige.
Today, the Murong de Leon standsas one of the most emblematic
and celebrated chestnuts inFrance, a perfect example of how
a humble fruit can become aregional treasure.
(14:30):
Discover the real France with aEscape the tourist crowds and
dive into the heart of Frenchgastronomy.
Join me in Montmorillon, aculture and cuisine come
on cooking experience.
What you'll experience is aRoll up your sleeves in my home
(14:56):
regional cooking sessions.
Together, we'll prepare andfor both lunch and dinner.
Exploring the flavors andtechniques that make this region
so special.
We'll go on a culinaryadventure, so to speak, and
learn the secrets behind localingredients.
Master classic French recipesbring their dishes to life.
(15:18):
Every session is interactive,fun, and tailored to your
interests and limited to a groupof six.
Between cooking will strollBrowse quaint galleries and soak
Then we'll have excursions toeither places like Limoges
nearby Chavigny.
We might even venture as far asthe Loire Valley for some of its
(15:41):
chateaux.
For a little culinarysmall group, we'll enjoy the
local wines, and will savor inlike a true local.
New dates are available now fromMay through to September in
twenty twenty six and twentytwenty seven.
Whether you're traveling solo asexperiences are intimate, hands
(16:08):
fully in the flavors of France.
It's more than just a cookingIt's a chance to live the French
way of life guided by apassionate host.
That's me who loves sharing theregion, ready to cook, taste and
visit Andrew Pryor fabulouslyYour next great adventure
(16:34):
I can't wait to welcome you toIn France, chestnuts appear in
an extraordinary range ofpreparations, from the simplest
rustic snacks to elaboratefestive dishes.
French chestnuts can be cookedin countless ways boiled,
roasted, grilled in the oven,cooked under ashes or tossed in
(16:58):
a classic perforated pan over anopen flame.
though they can technically beThey're dense and difficult to
digest unless chewed thoroughly,so most people prefer them
cooked.
One of the most iconic sights ofvendor calling, showed Le Monde.
Hot chestnuts, a traditionespecially cherished in Lyons
(17:22):
Croix-rousse district during theVogue de Morong, a neighborhood
festival that has been runningfor more than one hundred and
fifty years.
Chestnuts also play an importantculture in French speaking
Brazil features warm grilledgrapes, cheese, charcuterie and
(17:50):
The chestnuts are roasted in acelebrate their lively festivals
Chestnuts are remarkablyThey can be candied or
meringue glacé soaked insweet creme de meringue or
(18:14):
dried and ground into flour.
Chestnuts become a vitalingredient in regional cooking,
especially in places likeCorsica, where chestnut flour
forms the base of traditionaldishes like blueland, a rustic
loaf sliced and grilled, oftenserved with cheese or cured
meats.
Chestnut flour were mixed atFlour is also used to make
(18:40):
patisseries, lending them aChestnuts shine particularly
during the winter holidaysacross France and much of
Europe.
They're a staple of Christmasfamously in the classic dined on
served with chestnuts.
(19:01):
They can be simmered, pureed, ortraditional pot called a tup.
Beyond the festive table,chestnuts appear in a wide
spectrum of regionalspecialties.
Local chestnut delicacies alsoflourish in places like Corsica
and Sardinia, where the fruitremains a foundational
(19:22):
ingredient of daily cooking,from street corners to
celebratory tables.
Rustic farms to refineddeeply into the culinary
treasure that warms both theOne of the most beloved chestnut
(19:45):
products in France is the cremede marron, the thick, velvety,
sweetened chestnut paste thatgenerations of French children
and plenty of adults, includingmyself, have happily eaten by
the spoonful.
At its simplest, creme de marronis made from cooked chestnuts
blended with sugar and often atouch of vanilla, creating a
smooth, rich spread with aflavour that is both earthy and
(20:09):
luxuriously sweet.
Despite the name, it is almostlarge unpartitioned cultivators
and ease of peeling.
Creme de Meuron has its originsin the Ardeche, the historic
heartland of French chestnutcultivation.
Its creation is most oftenindustrialist from Priva who in
(20:36):
searching for a way to salvagefrom the production of the
These fragments were tooprecious to waste.
He developed a process to cookthem down with sugar, vanilla,
and syrup, and the result wasthe first commercial creme de
(20:59):
maroon dash.
A resourceful invention thatthe early twentieth century.
Creme de marana became a Frenchpantry staple, celebrated both
as a bread and as a bakingingredient.
It quickly found its way intocreams, and even the famous Mont
(21:21):
the sweet vermicelli toppingToday, jars of creme de Meuron,
most recognizably from ClémentFiguiere, remain a symbol of
Ardeche and a taste of rusticFrench tradition.
Its popularity endures not justthe comforting, unmistakable
(21:43):
sweetest and most indulgent.
One of the most iconic chestnutrepertoire is the Mont Blanc, a
inspired by the snow capped peakAt its core, the Mont Blanc is a
simple yet Luxurious combinationa base, often a crisp meringue,
(22:06):
or occasionally a biscuit toppedwith a generous dome of lightly
sweetened whipped cream, allhidden beneath delicate strands
of sweet chestnut puree, orcreme de meuron, piped to
resemble a miniature alpinesummit.
Its texture is a beautifulinterplay of airy, creamy and
velvety textures.
(22:26):
Its flavour and irresistiblebalance of light, dairy
sweetness and earthy richness ofchestnuts.
The origins of the Mont Blanclie somewhere between France and
Italy, both of which layingclaim to the dessert chestnut
puree.
Desserts appeared in thePiedmont region as early as the
Renaissance, and by theseventeenth century, sweetened
(22:49):
chestnut purée, often enrichedwith cream, was already being
served in northern Italiankitchens.
The French version evolvedcharacteristic mountain shape
nineteenth century, particularlyBy the early twentieth century,
the Mont Blanc had firmlyestablished itself in French
(23:10):
patisserie culture, thanks inpart to luxury houses like
Angelina in Paris, where thedessert became an emblem of
Belle Époque indulgence and afavourite treat of writers,
artists and visitingcelebrities.
Today, the Mont Blanc remains aacross France, Switzerland and
(23:33):
its own twist.
Some use rum or vanilla toperfume the chestnut puree,
others fold in mascarpone orcreme fraiche into the whipped
cream.
But wherever it's made, thedessert captures the cosy
flavours of autumn and winter,showcasing the chestnut at its
most elegant.
More than a dessert, the Montheritage, confectionery, art
(23:59):
love affair with chestnuts.
Even the French Republicancalendar created during the
revolution to reflect nature andthe agricultural year honored
the chestnut.
In this system, each day of theyear was named after a plant or
an animal or a tool rather thana saint, and the chestnut was
assigned to the third day of theharvest moon, which corresponds
(24:21):
roughly to September the twentyfourth in the Gregorian
calendar.
This small but symbolicrecognition reflects the
chestnuts importance in Frenchrural life.
It was not only a staple food,but also a cultural touchstone,
integral to the rhythms of theharvest and the cycle of the
seasons.
By giving the chestnut its ownday, the revolutionaries
(24:43):
acknowledged its vital role insustenance, economy and
tradition, and an enduring nodto this humble yet celebrated
fruit.
Big love to everyone listeningaround the world and a huge,
huge thank you to all of yousupporting the podcast through
Substack.
(25:03):
Your support means the world.
Special shout out to Elaine Wand Betsy O for just renewing
their subscription.
Thank you so much.
You're legends.
If you'd like to support thepodcast too, then you can do so
on Substack.
The links in the show notes forEvery subscription really helps
(25:27):
And that's a wrap for thisHad you ever thought about the
history festivals or dessertsmade from chestnuts before
today?
What's the most fabulous thingWhether it's a fun fact, a
newfound appreciation for Frenchhear from you.
(25:49):
Slide into my DM's on Instagramat Andrew Fabulously and let's
connect.
Chat about chestnuts, FrenchReally good food has a magical
don't you think?
Have you enjoyed today'sDon't forget to share it around
anybody who loves French cuisineYour support helps keep the
(26:13):
fabulously delicious journeyalive.
And if you're feeling extrawonderful way to help more food
I'd be so grateful.
Thank you so much for joining meYour passion for French food and
and I'm thrilled to have youRemember my motto whatever you
(26:39):
Merci beaucoup.
And as always, Bon appetit.
Until next time.
Avoir.
Bonjour and B Avenue.
This is fabulously delicious.
The French food podcast, thethings French cuisine.
From the buttery croissants ofthe Ardeche, we explored the
modern gastronomy and continuesFrench cooking it isn't just
(00:30):
about recipes, it's aboutpassion, history and the art of
savoring life one bite at atime.
On this podcast, we dive intoingredients, discover hidden
incredible people chefs, homebring these flavors to life.
(01:03):
I'm your host, Andrew Pryor.
Enchanté.
Once, I was a MasterChefcall France home.
Here I spend my days cooking,celebrating the extraordinary
this beautiful country.
And I can't wait to share it allwith you, my fabulously
(01:24):
delicious audience.
In today's episode, we'returning our attention to a true
seasonal treasure, the Chestnutsof France.
From the mountains of theof Lyon and Paris, will explore
that make them unique, theand of course, the many ways
(01:46):
and their desserts.
So grab a cup of hot chocolate,a cozy blanket, or maybe even a
roasted chestnut or two and getready to fall in love with this
humble, versatile and deliciousingredient.
Welcome to Fabulously delicious.
Today on Fabulously Delicious,the chatting spelt c h a t a r g
(02:16):
fruit of the chestnut tree.
And the word refers both to theedible seed tucked inside there.
The true chestnuts of France notchestnut, whose seeds are toxic
in a silky protective casingtreasures trace their name back
(02:42):
by many European languages.
Today we crack them open andfood and culture.
Chestnuts may look simple fromthe outside, but botanically
it's a remarkably intricatelittle fruit.
Each one is encased in a thin,Glossy and firm to the touch,
(03:04):
this shell is technically thepericarp, made up of classic
trio found in many fruits theepicarp, the mesocarp and the
indoor cup.
What we often think of as theand the chestnut separates
casing, thanks to a smallChestnuts are considered dry
(03:29):
reach maturity, their protectiveand because the shell and the
together, botanists classify thea sunflower seed.
Many chestnut varieties developon the rounded side you'll spot
(03:54):
the tor shea.
This is the dry remnant of thepistil and floral stigmas, the
last trace of the flower thatonce was, and it shelters the
tender germ at the core of theseed.
Inside, the edible kernel isbitter skin called the tan.
(04:18):
Rich in tannins and notoriousfor clinging to every fold of
the nut.
This must be removed beforeA key distinction in French
terminology comes from thisinner membrane when the tan does
not divide the kernel intosections.
The fruit is called a moron.
A typical chestnut weighsgrams, depending on the variety
(04:45):
Interestingly, chestnuts areFresh chestnuts are naturally
and sodium, and offer onlyBut they're rich in complex
carbohydrates with up to thirtyfive percent Starches are
natural sugars that continue todevelop in the weeks after
harvest.
(05:06):
They provide around five percentsource of potassium, magnesium,
among the nuts when dried andTheir carbohydrate content rises
to over seventy five percent,making it a naturally sweet,
gluten free, energy denseingredient.
(05:28):
All of this wrapped inside theThe story of the chestnut in
Europe stretches back thousandsof years.
Woven into the fabric of dailycorn made their way across the
civilizations recognized thesource of, especially in inland
(05:50):
cooler, wetter, and far lessHere the chestnut thrived.
Archaeological evidence showsfrom antiquity, becoming a
communities scattered across thevalleys of Europe.
In France, the chestnut foundits spiritual home in regions
(06:14):
like Limousin, Corsica and partsof the Auvergne, where wheat was
difficult to grow and chestnuttrees provided a reliable
alternative.
Villagers depended on chestnutharvest the way others depend on
grain.
And it wasn't just a staple, itSo essential was the tree that
(06:36):
upon the bread tree, because itsflour, baked into cakes,
to sustain families through longwas also affectionately called
Because chestnuts were widelyused to feed pigs, contributing
(06:58):
to the rich tradition of Frenchcharcuterie For centuries,
chestnuts were the backbone ofrural economies.
Every part of the tree served apurpose wood for construction
and tools, leaves for thelivestock, bedding, and the
fruit for both humans andanimals.
Entire cultural landscapeswith terraced orchards carved
(07:25):
sheds known as clads in theconservation techniques that are
But by the nineteenth century,the perception of chestnut began
to shift.
As industrialization spread andurban life grew, more
aspirational, chestnuts becameassociated with poorer rural
(07:48):
populations, those who relied onthem out of necessity rather
than choice.
In an age obsessed with socialto sound rustic.
Even peasant like.
Instead, the more elegant termIt sounded refined, genteel,
(08:11):
confectioners who wanted tolike the meringue glasses.
This linguistic shift has fueledreflects the changing social
Despite its humble origins, theprestige in modern France.
Protected designations.
(08:32):
Like an AOP certain to celebrateWhile traditional dishes like
the creme de meringue, themeringue glasses, chestnut soups
and chestnut stuffed poultryappear every year as the air
cools and autumn festivalsbegin.
Today, the chestnut is more thanIt is a symbol of terroir,
(08:57):
roots of French gastronomy.
France is home actually to animpressive diversity of
shantung, chestnut and marronvarieties, each suited to
different culinary uses andregional traditions.
Chestnuts can vary widely insize from five to thirty grams,
depending on their species andcultivator, with certain Asian
(09:19):
or hybrid types easilyrecognized by their larger
helium.
The small attachment point whereMany cultivars have been
developed specifically to servethe confectionery and canning
industries, where consistency,size, and ease of peeling are
crucial.
These modern hybrids, such asthe bouche de Bersac, Muragl
(09:44):
Bernet and Pucu Miguel Desolatotranslation there, are valued
for producing large, smooth,handsome fruits.
Yet despite the commercialappeal, some chestnut purists
regard them as lacking the depthof flavour found in older
traditional varieties, thosetraditional or peasant
(10:06):
varieties, often tied closely toparticular regions and
generations of localcultivation, may offer small
fruits, but they are prized fortheir richer, more complex
tastes.
Names like Kemal Bouche, RougeMurong de Leon Pellegrini, the
(10:29):
Cloche appear frequently inThese heritage cultivators are
celebrated by chefs and chestnutenthusiasts alike, not only for
their flavor, but also for theirlink to the regional identity
and the centuries of ruraltradition.
(10:50):
In France's chestnut growingChoosing the right variety is
considered essential, and afterall, the character of a chestnut
dish begins with the tree thatgrew it.
One of the most celebratedchestnut traditions in France is
the Chateau de Arges, aprotected designation that
safeguards both the heritage andthe exceptional quality of the
(11:13):
chestnuts grown in the Ardecheregion.
Chestnut cultivation here datesthe rugged, mountainous
difficult, but proved perfectOver centuries, entire villages
much so that the Ardeche earnedChataigne, the land of chestnut.
(11:40):
The AOP itself was officiallyhelping to preserve not only the
how behind its cultivation,The AOP covers a vast swath of
across the Mont Ardeche, theterraced slopes carved by
(12:06):
These dramatic landscapes, withmicroclimates, give the chestnut
The designation applies tovarieties, each prized for its
for traditional preparations.
What makes it so valued is theremarkable balance of sweetness,
(12:28):
nuttiness and fine, tender fleshthat peels easily and cooks
beautifully.
Whether roasted, candied, turnedchestnut flour, these chestnuts
Ardeche and the craftsmanship ofkeep this ancient culture alive.
(12:51):
Another star of France'schestnut heritage is the Marron
de Lyon, a name that carriesboth history and culinary
prestige.
Though technically derived fromthe traditional chestnut variety
sandan.
The marron de Lyon has beenprized since the seventeenth
century.
Lyon, already a gastronomicmarkets and the traditions of
(13:17):
large, beautiful shaped chestnutOver time, the Marron de Lyon
quality, but with a festiveand the rich culinary identity
What makes the Marron de Lyon sosought after is its exceptional
calibre.
Its large, smooth and typicallyclassifies it as a true marron
(13:46):
Its inner skin, the tan, peelseasily and the flesh is sweet,
delicate and remarkablyconsistent, making it ideal for
high end preparations likemarron glass, a refined
patisserie, and elegant savourydishes.
Lyon chefs and confectionershave long championed it for the
versatility and flavor and itsassociation with the city's
(14:07):
gastronomic traditions, whichonly adds to the city's
prestige.
Today, the Murong de Leon standsas one of the most emblematic
and celebrated chestnuts inFrance, a perfect example of how
a humble fruit can become aregional treasure.
(14:30):
Discover the real France with aEscape the tourist crowds and
dive into the heart of Frenchgastronomy.
Join me in Montmorillon, aculture and cuisine come
on cooking experience.
What you'll experience is aRoll up your sleeves in my home
(14:56):
regional cooking sessions.
Together, we'll prepare andfor both lunch and dinner.
Exploring the flavors andtechniques that make this region
so special.
We'll go on a culinaryadventure, so to speak, and
learn the secrets behind localingredients.
Master classic French recipesbring their dishes to life.
(15:18):
Every session is interactive,fun, and tailored to your
interests and limited to a groupof six.
Between cooking will strollBrowse quaint galleries and soak
Then we'll have excursions toeither places like Limoges
nearby Chavigny.
We might even venture as far asthe Loire Valley for some of its
(15:41):
chateaux.
For a little culinarysmall group, we'll enjoy the
local wines, and will savor inlike a true local.
New dates are available now fromMay through to September in
twenty twenty six and twentytwenty seven.
Whether you're traveling solo asexperiences are intimate, hands
(16:08):
fully in the flavors of France.
It's more than just a cookingIt's a chance to live the French
way of life guided by apassionate host.
That's me who loves sharing theregion, ready to cook, taste and
visit Andrew Pryor fabulouslyYour next great adventure
(16:34):
I can't wait to welcome you toIn France, chestnuts appear in
an extraordinary range ofpreparations, from the simplest
rustic snacks to elaboratefestive dishes.
French chestnuts can be cookedin countless ways boiled,
roasted, grilled in the oven,cooked under ashes or tossed in
(16:58):
a classic perforated pan over anopen flame.
though they can technically beThey're dense and difficult to
digest unless chewed thoroughly,so most people prefer them
cooked.
One of the most iconic sights ofvendor calling, showed Le Monde.
Hot chestnuts, a traditionespecially cherished in Lyons
(17:22):
Croix-rousse district during theVogue de Morong, a neighborhood
festival that has been runningfor more than one hundred and
fifty years.
Chestnuts also play an importantculture in French speaking
Brazil features warm grilledgrapes, cheese, charcuterie and
(17:50):
The chestnuts are roasted in acelebrate their lively festivals
Chestnuts are remarkablyThey can be candied or
meringue glacé soaked insweet creme de meringue or
(18:14):
dried and ground into flour.
Chestnuts become a vitalingredient in regional cooking,
especially in places likeCorsica, where chestnut flour
forms the base of traditionaldishes like blueland, a rustic
loaf sliced and grilled, oftenserved with cheese or cured
meats.
Chestnut flour were mixed atFlour is also used to make
(18:40):
patisseries, lending them aChestnuts shine particularly
during the winter holidaysacross France and much of
Europe.
They're a staple of Christmasfamously in the classic dined on
served with chestnuts.
(19:01):
They can be simmered, pureed, ortraditional pot called a tup.
Beyond the festive table,chestnuts appear in a wide
spectrum of regionalspecialties.
Local chestnut delicacies alsoflourish in places like Corsica
and Sardinia, where the fruitremains a foundational
(19:22):
ingredient of daily cooking,from street corners to
celebratory tables.
Rustic farms to refineddeeply into the culinary
treasure that warms both theOne of the most beloved chestnut
(19:45):
products in France is the cremede marron, the thick, velvety,
sweetened chestnut paste thatgenerations of French children
and plenty of adults, includingmyself, have happily eaten by
the spoonful.
At its simplest, creme de marronis made from cooked chestnuts
blended with sugar and often atouch of vanilla, creating a
smooth, rich spread with aflavour that is both earthy and
(20:09):
luxuriously sweet.
Despite the name, it is almostlarge unpartitioned cultivators
and ease of peeling.
Creme de Meuron has its originsin the Ardeche, the historic
heartland of French chestnutcultivation.
Its creation is most oftenindustrialist from Priva who in
(20:36):
searching for a way to salvagefrom the production of the
These fragments were tooprecious to waste.
He developed a process to cookthem down with sugar, vanilla,
and syrup, and the result wasthe first commercial creme de
(20:59):
maroon dash.
A resourceful invention thatthe early twentieth century.
Creme de marana became a Frenchpantry staple, celebrated both
as a bread and as a bakingingredient.
It quickly found its way intocreams, and even the famous Mont
(21:21):
the sweet vermicelli toppingToday, jars of creme de Meuron,
most recognizably from ClémentFiguiere, remain a symbol of
Ardeche and a taste of rusticFrench tradition.
Its popularity endures not justthe comforting, unmistakable
(21:43):
sweetest and most indulgent.
One of the most iconic chestnutrepertoire is the Mont Blanc, a
inspired by the snow capped peakAt its core, the Mont Blanc is a
simple yet Luxurious combinationa base, often a crisp meringue,
(22:06):
or occasionally a biscuit toppedwith a generous dome of lightly
sweetened whipped cream, allhidden beneath delicate strands
of sweet chestnut puree, orcreme de meuron, piped to
resemble a miniature alpinesummit.
Its texture is a beautifulinterplay of airy, creamy and
velvety textures.
(22:26):
Its flavour and irresistiblebalance of light, dairy
sweetness and earthy richness ofchestnuts.
The origins of the Mont Blanclie somewhere between France and
Italy, both of which layingclaim to the dessert chestnut
puree.
Desserts appeared in thePiedmont region as early as the
Renaissance, and by theseventeenth century, sweetened
(22:49):
chestnut purée, often enrichedwith cream, was already being
served in northern Italiankitchens.
The French version evolvedcharacteristic mountain shape
nineteenth century, particularlyBy the early twentieth century,
the Mont Blanc had firmlyestablished itself in French
(23:10):
patisserie culture, thanks inpart to luxury houses like
Angelina in Paris, where thedessert became an emblem of
Belle Époque indulgence and afavourite treat of writers,
artists and visitingcelebrities.
Today, the Mont Blanc remains aacross France, Switzerland and
(23:33):
its own twist.
Some use rum or vanilla toperfume the chestnut puree,
others fold in mascarpone orcreme fraiche into the whipped
cream.
But wherever it's made, thedessert captures the cosy
flavours of autumn and winter,showcasing the chestnut at its
most elegant.
More than a dessert, the Montheritage, confectionery, art
(23:59):
love affair with chestnuts.
Even the French Republicancalendar created during the
revolution to reflect nature andthe agricultural year honored
the chestnut.
In this system, each day of theyear was named after a plant or
an animal or a tool rather thana saint, and the chestnut was
assigned to the third day of theharvest moon, which corresponds
(24:21):
roughly to September the twentyfourth in the Gregorian
calendar.
This small but symbolicrecognition reflects the
chestnuts importance in Frenchrural life.
It was not only a staple food,but also a cultural touchstone,
integral to the rhythms of theharvest and the cycle of the
seasons.
By giving the chestnut its ownday, the revolutionaries
(24:43):
acknowledged its vital role insustenance, economy and
tradition, and an enduring nodto this humble yet celebrated
fruit.
Big love to everyone listeningaround the world and a huge,
huge thank you to all of yousupporting the podcast through
Substack.
(25:03):
Your support means the world.
Special shout out to Elaine Wand Betsy O for just renewing
their subscription.
Thank you so much.
You're legends.
If you'd like to support thepodcast too, then you can do so
on Substack.
The links in the show notes forEvery subscription really helps
(25:27):
And that's a wrap for thisHad you ever thought about the
history festivals or dessertsmade from chestnuts before
today?
What's the most fabulous thingWhether it's a fun fact, a
newfound appreciation for Frenchhear from you.
(25:49):
Slide into my DM's on Instagramat Andrew Fabulously and let's
connect.
Chat about chestnuts, FrenchReally good food has a magical
don't you think?
Have you enjoyed today'sDon't forget to share it around
anybody who loves French cuisineYour support helps keep the
(26:13):
fabulously delicious journeyalive.
And if you're feeling extrawonderful way to help more food
I'd be so grateful.
Thank you so much for joining meYour passion for French food and
and I'm thrilled to have youRemember my motto whatever you
(26:39):
Merci beaucoup.
And as always, Bon appetit.
Until next time.
Avoir.
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