Chestnut

History and origin

Marron, a variety of chestnut selected for its tender, undivided flesh, has long been prized in French gastronomy. Native to the forests of Europe and Asia Minor, the chestnut was cultivated to become a larger, easier-to-cook fruit than the classic chestnut. Over the centuries, it has acquired a central place in emblematic recipes such as candied chestnuts and purees, very popular with gourmets. In autumn, its harvest marks a highlight in rural regions, perpetuating a rich and festive culinary tradition.

Variety and cultivation

Chestnut, from the chestnut tree, is distinguished by its size and its mild, sweet taste. Cultivated in temperate climates, on acidic and well-drained soils, the tree can reach 20 m. The harvest, by hand, is carried out in autumn, when the buds open, offering an ideal fruit for cooking and processing.

Did you know?

In the past, chestnut was nicknamed “wood bread” and fed rural populations during the winter.