In 1882, when the local silkworm economy in Ardéche, France, became endangered due to an epidemic, a man named Clément Faugier decided to bet on another local staple: the chestnut. He and his company made the candied chestnut, or marron glacé, a famous treat in France and soon after, all over the world. Making marrons glacés is a delicate and painstaking process involving 16 steps, from peeling to cooking to packaging, and begins with only the best raw chestnuts. (Fun fact: The pieces of broken chestnuts that didn’t make it through this process were the inspiration for Clément Faugier’s luscious chestnut spread!)
Ardéche, located in the southeast of France, boasts a varied terrain of forests, hills, and gorges. It is the chestnut capital of France, producing half of the country’s yield each year! Ardéche chestnuts are practically a national gastronomic treasure, and Clément Faugier Marrons Glacés are at the heart of this French culinary tradition.
How to Eat Clément Faugier Marrons Glacés
Candied chestnuts are an absolute delight to eat on their own, but can also be paired with numerous sweet and savory foods. For sweet snacks and desserts, include Clément Faugier candied chestnuts in ice cream, crème brûlée, cakes, cookies and breads. For dinners and holiday feasts, serve French chestnuts with duck, quail, foie gras, and chestnut stuffing! Chestnut recipes are a favorite during Christmastime, but for the French, they are a year-round love affair.