Ardèche chestnut

Châtaigne d’Ardèche

What it is

The appellation admits only the old local varieties of Castanea sativa — Comballe, Sardonne, Bouche Rouge and the rest — and rules out hybrids, which is why the fruit is small to medium and its inner skin, the tan, often folds deep into the kernel, sometimes splitting it in two. Fresh nuts sold to the public run at most 100 to the kilo; those meant for drying are dried slowly by warm air no hotter than 50 °C, for at least seven days.

In the kitchen

Because the tan runs into the kernel, peel them hot: slit the shell, roast or simmer them for about twenty minutes, then peel a few at a time under a towel, before the inner skin sets back onto the flesh. Keep fresh ones in the fridge, not the fruit bowl.

Goes with

Turkey Pork Porcini Cream Butter Celeriac Sage Dark chocolate

Same species

Cévennes chestnut Chestnut Chestnut cream Chestnut flour Chestnut honey Corsican chestnut flour

In season alongside

Arbutus berry Brocciu Brussels sprout Candy cap Moissac chasselas grape Corn

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