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 Clement Faugier chestnut spread is a delightful gluten-free chestnut cream with refined sugar and vanilla, perfect to spread on toast or crepes, fold through cream, ice cream or chocolate for a wonderful dessert.
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