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Périgord chestnut

Gastronomy, holidays & weekends guide in the Dordogne

Périgord chestnut - Gastronomy, holidays & weekends guide in the Dordogne

The renowned Périgord chestnut is picked in autumn, its high season. It is derived from two varieties, the Bouche de Bétizac and the Marigoule, and accounts for 30% of chestnut production in France. Traditionally, it is eaten roasted, pan-cooked or as an accompaniment to Christmas turkey.

The Périgord chestnut, which is similar to the sweet chestnut but with just one kernel, has a firm texture, making it easy to peel and crunchy to eat. Rich in fibre and oligo-elements, it is gluten-free and low in fat, making it a very healthy treat.

Its production began again in the mid-20th century, in traditional chestnut groves as well as in planted orchards, where it can reach very large sizes.

Every September, the village of Douville in Dordogne organises the Castanades. This chestnut festival is a chance to gather, cook and enjoy this nut with its many other fans in the region.

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