Marrons Glacés, 160g

The journey begins in the first days of autumn, when mushrooms appear under the trees, and the chestnut harvesters begin their work. Only the very best sweet chestnuts are selected from the forests of Italy and the Var, where they are soaked for nine days, dried for three weeks, and gently steamed before each one is inspected by hand.  

Wrapped in muslin like tiny parcels, the chestnuts are slowly candied which takes seven to ten days, using the traditional French recipe – a syrup made of sugar, glucose syrup and natural Madagascar Bourbon vanilla beans. A few moments in the oven is all it takes for the glazing to set around the glistening marrons, allowing the core of the fruit to retain its drop of syrup until the marron is ready to enjoy.