I really enjoyed this article. Yes, it’s chestnut harvest time, but alas the very hot and dry summer here in south west France has resulted in smaller fruits. However, I have managed to harvest some nice horse chestnuts from a tree tucked away behind a nearby cemetery. I also learned this year to add a fig leaf to the cooking liqueur at it enhances the flavour. I sous-vide the peeled fruits and freeze them in preparation for Christmas when I add to a meat based stuffing for stuffing the turkey neck cavity.
Reading B1, Food & Drink, Listening or Seeing B1
Thank you Anita, for your contribution which is very interesting indeed.
Bonne Continuation !
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