Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

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Soon, the marching bands wearing traditional dress, piped and drummed their way through the town and festivalgoers sat at long tables and devoured the menu du jour. The person on Facebook was struggling because her staff was making a large volume of Orgeat but it separated very quickly and sometimes had a grainy texture. The road twisted this way and that, giving periodic glimpses through the trees of uninterrupted vistas of steep, forested hills. they seemed to either crumble as soon as the skin was half off or the skin was stuck on on and not budging. It’s very frustrating if you have bought a batch with a few bad ones as you can’t tell the state of the kernel within from the external appearance of the nut.

Following the development, and massive popularity of the Blanc Cassis Aperitif (white wine with Crème de Cassis also known as a Kir), in the 1900s, the company progressively focused its activities on producing fruit crèmes, liquors, brandies and Marcs de Bourgogne. We only moved into the town from there when our son started school as it was too far to drive each morning.The resulting cocktail was truly beautiful with an especially silky foam across the top – perhaps a byproduct of the gelatin as well? He told me how he took over a small grove in the woods above Collobrières and quadrupled its crop in four years while living in an off-grid cabin nearby.

I saved the stew for later with dinner at the Hotel des Maures; the hotel-restaurant is the town’s most revered establishment, run by the same family since 1886. I climbed up to the ruined medieval fort on the hill behind and looked down upon the jumble of terracotta roofs and amber and peach-hued streets. We didn’t have Xantham gum in the house, but we did have powdered gelatin, another thing you can use as an emulsifier. Maison Briottet is a family business, founded in 1836, and has been run by the 6th generation of the Briottet family, Claire and Vincent, since 2014. While the forests were recently ravaged by fires, Collobrières was spared, thankfully, and the festival is going ahead after a break in 2020.Place the nuts in a wide saucepan and cook very gently in 200ml of water for another 10 minutes with the lid on and without stirring. Once the desired flavour is reached, the chestnuts are removed and the liquid is fine strained to remove any solids. On the nose, it has a distinctive nutty aroma with notes of roasted chestnuts and hazelnuts, along with hints of vanilla and caramel. This recipe came about when I made an amaretto-less version, and my sister, Bean, thought it tasted even better with amaretto.

Fabien Tambolini, a former forest-worker from the Jura, had a tower of jars of crème de marron on sale. I was delighted to find this recipe for Italian sweet chestnut liqueur when I was nosing about on the Internet last week. While the festival is full of small producers, the biggest business in town is that of the Confiserie Azuréenne, a large family-run factory that makes some of France’s most popular marron glacés – candied chestnuts. Originally, the family were negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. We’re here to help our industry learn and grow through sharing what we learn and creating great craft bar tools.Take chestnut flour; it's useful for making chestnut macaroons, florentines and, since it adds flavour instead of taking it away as flour tends to do, I use it in a roux when making sauces and soups. If you run out of puff remember that you can freeze shelled or unshelled chestnuts and come back to them another time.