The Whole Chestnut. Alps, France

February 2020
Anywhere else this would be textures of chestnut.  A miniature chestnut crème brulee works fantastically well to give a subtle variation on a traditional dessert, and features alongside a miniature chestnut tart and madeleine.  Use the chestnut brittle and smears of the sticky, sweet crème de marron to balance the delicious, almost savoury chestnut ice cream – a real highlight of the dish for me.  
Find it at La Montagnard in St Martin de Belleville, a cosy restaurant in a converted barn with an intimate atmosphere and cheerful staff.  They also do a fantastic burger topped with local cheese.



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