Description
Marron Glacé became a food of nobility under Louis XIV, in the prestigious Hall of Mirrors in Versailles. In 1667 the initial recipes were documented in a book 'Le Parfaict Confiturier" by Sieur de la Varenne. The commercial production of preserved chestnuts (Marrons Glacés) was established in 1882 following the collapse of silkworm farming in the Ardèche area due to an epidemic, by a local man Clément Faugier. This area was renown for plentiful chestnuts and had a newly unemployed workforce - the rest they say is history!
The chestnuts from Clement Faugier are selected, then roasted, peeled and preserved. A classic nut for the festive season, they are great served with game dishes and, of course, for making the perfect Christmas Turkey stuffing. Try them on a cheese platter or in a blue cheese, chestnut and fennel salad. Delicous!
Description
Marron Glacé became a food of nobility under Louis XIV, in the prestigious Hall of Mirrors in Versailles. In 1667 the initial recipes were documented in a book 'Le Parfaict Confiturier" by Sieur de la Varenne. The commercial production of preserved chestnuts (Marrons Glacés) was established in 1882 following the collapse of silkworm farming in the Ardèche area due to an epidemic, by a local man Clément Faugier. This area was renown for plentiful chestnuts and had a newly unemployed workforce - the rest they say is history!
The chestnuts from Clement Faugier are selected, then roasted, peeled and preserved. A classic nut for the festive season, they are great served with game dishes and, of course, for making the perfect Christmas Turkey stuffing. Try them on a cheese platter or in a blue cheese, chestnut and fennel salad. Delicous!