Clement-faugier
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ClƩment Faugier and the Marron GlacƩ
In 1882, when the local silkworm economy in ArdĆ©che, France, became endangered due to an epidemic, a man named ClĆ©ment Faugier decided to bet on another local staple: the chestnut. He and his company made the candied chestnut, or marron glacĆ©, a famous treat in France and soon after, all over the world. Making marrons glacĆ©s 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 didnāt make it through this process were the inspiration for ClĆ©ment Faugierās luscious chestnut spread!)
ArdƩche Chestnuts
ArdĆ©che, 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 countryās yield each year! ArdĆ©che chestnuts are practically a national gastronomic treasure, and ClĆ©ment Faugier Marrons GlacĆ©s are at the heart of this French culinary tradition.Ā
How to Eat ClƩment Faugier Marrons GlacƩs
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 ClĆ©ment Faugier candied chestnuts in ice cream, crĆØme brĆ»lĆ©e, 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.