The Roy René Candied Chestnuts
Delicately wrapped in a fine muslin cloth to preserve their tenderness, the chestnuts rest patiently before being candied. For 7 to 10 days, they are gently infused in a sugar syrup and natural vanilla from Madagascar, revealing all their sweetness and aromatic richness.
A Provençal Christmas
A true symbol of the festive season, the candied chestnut is a fine confectionery that has stood the test of time without losing its charm. Awarded among the best Christmas candied chestnuts in 2021, those crafted by Le Roy René embody a rare savoir-faire rooted in Provençal tradition. Perfect for gifting or sharing, they bring elegance and indulgence to every holiday table.
Weight: 100 g
The story of a royal delicacy
An icon of the festive season, the candied chestnut has its origins in the heart of Europe’s culinary heritage. Born in 16th-century Italy, it first delighted the courts of Savoy before reaching France. In 1667, Sieur de La Varenne revealed the first official recipe for candied chestnuts in Le Parfait Confiturier.
Later, in Ardèche—a land of chestnuts on the borders of Provence—the tradition flourished, with the first dedicated factories appearing as early as 1882.
A craft of exceptional finesse
Making candied chestnuts demands precision and patience. Each fruit is carefully selected, then scored and peeled with care to protect the nut within.
The chestnuts are then wrapped in fine muslin, which helps them keep their shape during cooking and candying.
They are slowly cooked and immersed in a Madagascar vanilla–infused syrup, until they reach that signature soft texture and subtle flavour.
Finally, a thin glaze of syrup gives them their beautiful translucent sheen.
The art of preservation
Le Roy René candied chestnuts are a delicate, refined confection.
To maintain their tenderness and preserve the beauty of their glaze, they should be stored in a cool, dry place (10–12 °C), away from heat and humidity.
Serve them at room temperature to enjoy their smooth texture and delicate, aromatic flavour at its best.
