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Famous in the Southwest of France, the noble chestnut, or marron, has long served the people there. Hills covered in chestnut trees attract many foragers in the autumn, who are all seeking these beautiful nuts. A classic stuffing for goose, duck, or roasted chicken, the chestnut is also dried and ground into flour, then baked into bread or cakes. Used in savory as well as sweet dishes, the chestnut is indispensible to the cuisine of Southwest France. Our chestnuts are picked in France, shelled, cooked and then vacuum sealed so that you can enjoy their nutty flavor all year long. They make an excellent accompaniment to many dishes, particularly poultry, game and soups. Truffles, wild mushrooms and chestnuts make natural companions, with their complementary earthy flavors. Try tossing them into root vegetable and squash dishes. Chestnuts make a wonderful addition to stuffing, or can be enjoyed simply dressed with olive oil and vinegar as a side dish. · Chestnuts from Southwest France · Wild foraged · Fully cooked, ready to eat · Allergens: Contains nuts
ingredients: 100% chestnuts
"The chestnut is an important crop in Japan, China, Spain, Italy and France. A food source since pre-historic times, these nuts have twice as much starch as potatoes and can even be ground into flour for bread. Here, their distinctive flavor goes well with the earthy porcini to create a creamy soup. "
"Serve this elegant chestnut and black truffle soup before a holiday dinner of venison, wild boar or turkey. "
"At D'Artagnan, duck confit is a pantry staple. Try it in this delicious fall salad with crispy chestnuts. "
"Use capon or free-range chicken in this easy dish. And don't bother roasting and shelling your own chestnuts. Buy them here, already roasted and shelled. "
"Chef Alain Allegretti's heady combination of hearty chestnuts, luscious foie gras and irresistible truffles create a luxurious feast suited for Christmas and New Year's Eve. "