Skip to content
Seasonal recipes

Chestnut

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Roasted over the fire, as a cream, a velouté or a cake: the chestnut is the very taste of autumn in the Ardèche and the Cévennes.

Choosing itShiny, heavy and nicely plump, with no holes (a sign of worms) or mould.
Storing itFresh, 1 week in the fridge. Cooked, vacuum-packed or in a jar, they keep for months.
Top tipTo peel them, score them and plunge them into boiling water for 5 minutes: both skins come off together while still hot.
Chestnut and mushroom veloutéSoup · Prep 10 min · Cook25 min · Serves 4 · Very easy

A smooth, woody velouté, perfect for festive meals.

Ingredients for 4

  • 400 g cooked chestnuts
  • 200 g button mushrooms
  • 1 onion
  • 20 g butter
  • 80 cl vegetable stock
  • 15 cl cream
  • Salt, pepper, nutmeg

Method

  1. Gently fry the sliced onion and mushrooms in the butter.
  2. Add the chestnuts and the stock and cook for 20 minutes.
  3. Blend with the cream until smooth.
  4. Season.
Thermomix version
  1. Add the onion, chop 5 s/speed 5, add the butter and mushrooms, then cook 5 min/120 °C/speed 1.
  2. Add the chestnuts and the stock and cook 20 min/100 °C/speed 1.
  3. Add the cream and blend 1 min/speed 5 to 10.

Food & wine pairing

A Viognier or a Marsanne from the Rhône Valley.

Homemade chestnut spreadPreserve · Prep 30 min · Cook40 min · Serves 8 · Easy

Proper chestnut spread with vanilla, to spread on bread or enjoy with fromage blanc.

Ingredients for 8

  • 1 kg cooked, peeled chestnuts
  • 700 g sugar
  • 30 cl water
  • 1 vanilla pod

Method

  1. Blend the chestnuts to a smooth purée, adding a little water.
  2. Make a syrup with the sugar, water and split vanilla pod.
  3. Add the purée and cook for 30 minutes over a low heat, stirring constantly.
  4. Pour into scalded jars.
Thermomix version
  1. Add 500 g of chestnuts and blend 30 s/speed 8.
  2. Add 350 g of sugar, 15 cl of water and the vanilla seeds, and cook 25 min/100 °C/speed 3.
  3. Blend 20 s/speed 8 and pour into jars.

Food & wine pairing

With a cake, a vin doux naturel or a sweet wine.

Chestnut and chocolate cakeDessert · Prep 20 min · Cook30 min · Serves 8 · Easy

A dense, fudgy, flourless cake that resembles a truffle.

Ingredients for 8

  • 400 g chestnut spread
  • 150 g dark chocolate
  • 100 g butter
  • 3 eggs
  • 1 pinch of salt

Method

  1. Preheat the oven to 170 °C. Line a tin.
  2. Melt the chocolate with the butter.
  3. Add the chestnut spread, then the egg yolks.
  4. Whisk the egg whites with the salt until stiff and fold them in gently.
  5. Bake for 30 minutes: the centre should still be slightly wobbly.
Thermomix version
  1. Add the chocolate, chop 10 s/speed 8, add the butter and melt 3 min/50 °C/speed 2.
  2. Add the chestnut spread and the yolks, mix 20 s/speed 4. Set aside.
  3. Clean, dry mixing bowl, butterfly whisk: whisk the egg whites with the salt 3 min 30 s/speed 3.5.
  4. Fold in the egg whites with a spatula and bake for 30 minutes at 170 °C.

Food & wine pairing

A Maury, with cocoa notes.

Pan-fried chestnuts, squash and onionsMain course or side dish ·Prep 15 min · Cook20 min · Serves 4 · Easy

A colourful, melt-in-the-mouth autumn pan-fry.

Ingredients for 4

  • 300 g cooked chestnuts
  • 500 g butternut squash
  • 2 red onions
  • 2 tbsp olive oil
  • 20 g butter
  • Thyme, sage, salt, pepper

Method

  1. Cut the squash into cubes and the onions into wedges.
  2. Brown them in the oil for 15 minutes.
  3. Add the chestnuts, butter and herbs and cook for another 5 minutes.
  4. Season.
Thermomix version
  1. Put 50 cl of water in the mixing bowl and the squash in the Varoma, then cook 12 min/Varoma/speed 1.
  2. Finish in the frying pan with the onions, chestnuts and herbs.

Food & wine pairing

A fruit-forward Pinot Noir or Gamay.

Chestnut and sage risottoMain course · Prep 15 min · Cook25 min · Serves 4 · Intermediate

A creamy risotto with woody notes and crumbled chestnuts.

Ingredients for 4

  • 300 g Arborio rice
  • 200 g cooked chestnuts
  • 1 shallot
  • 2 tbsp olive oil
  • 10 cl white wine
  • 1 litre hot vegetable stock
  • 50 g parmesan
  • 30 g butter
  • 6 sage leaves
  • Salt, pepper

Method

  1. Soften the shallot in the oil, then toast the rice for 2 minutes until translucent.
  2. Deglaze with the white wine, then add the stock a ladleful at a time over 18 minutes.
  3. Add the crumbled chestnuts halfway through cooking.
  4. Off the heat, add the butter, Parmesan and finely chopped sage.
Thermomix version
  1. Add the parmesan and grate 10 s/speed 10. Set aside.
  2. Add the shallot, chop 3 s/speed 5, add the oil and cook 3 min/120 °C/speed 1.
  3. Add the rice, 2 min/120 °C/reverse/speed 1, then the wine, 1 min/120 °C/reverse/speed 1.
  4. Add the stock and the chestnuts and cook 16 min/100 °C/reverse/speed 1, with the simmering basket on the lid.
  5. Add the butter, parmesan and sage.

Food & wine pairing

A Burgundy Chardonnay with hazelnut notes.

Excessive drinking is harmful to your health. Please drink responsibly.

And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

The shopAll recipes

Excessive drinking is harmful to your health. Please drink responsibly.
The sale of alcohol to minors under 18 is prohibited.

© 2026 Vino Veritas – HERNANDEZ SASU

Vino Veritas is part of the Synaxis galaxy.

To make reading easier for everyone, this site uses Luciole, an inclusive typeface designed for visually impaired people. Find out more

EN