A single ingredient: the chestnut from Cévennes. A superstar in the region's gastronomic heritage, they are eaten naturally to take full advantage of their fragrance. The chestnuts are put in jars after a careful selection, and cooked directly in the jar with the water contained in the fruit. Ideal as an aperitif with spices, it will enhance a broken salad.
In the heart of the Basses Cévennes, where there is a high concentration of chestnut trees, she works as a castaneicultrice, chesnut producer. Passed down from generation to generation, this profession has become a passion. Camille She is therefore perpetuating the family know-how on her farm, following a local, ethical and organic line of conduct.
