Once again I am spirited back to the foyer in my little village. Tonights event is Châtaignes and a presentation. Fresh roasted Chestnuts. The evening was sponsored by the village association and for a fee, read fundraiser, of five euros, you had a presentation of restoration work and archeology on the village Château topped off with tables covered with hot, freshly roasted chestnuts, red and white wine and neighbours and friends. What more could one ask for?
As the presentation finished, tables quickly appeared and were covered with newspapers then large containers filled with Châtaignes right off the fire. Naturally bottles of wine were on the tables and magically your glass refilled.
Friends and new friends were gathered around the tables enjoying the spread and company! I had eaten chestnuts once back when living in New York City. However, they were burned, lukewarm and tasted as if they were stale but re-heated. After that, I
had no further interest in Chestnuts, that is until I moved to France. That first chestnut quickly surrendered its cracked and willing shell. Warm, soft and nutty deliciousness melted in my mouth. One was not enough and there was no need for dinner this evening.
Another word for Châtaignes, chestnuts, is Marron. As you travel around France you will see vendors selling crêpes. One of the menu options will be Marron and it is a spread made from the chestnut. It can be used on crêpes in pastries of even on plain toast and it is delicious.