A focus on food in France. This month, meet chestnuts producers, discover an uncooked pressed cheese and a speciality from the Basque country
Meet the producers
Cédric et Laetitia Caillat have a small farm in Freyssenet, in Ardèche which produces mainly chestnuts, although they are diversifying.
“We harvest around six tonnes of chestnuts per year,” says Laetitia. “We sell 3.5/4 tonnes of them fresh, direct to the public, we make flour with one tonne, and the rest goes into chestnut jam.
“I do it myself in small batches, 20 pots at time. I make classic chestnut jam, as well as chestnut/vanilla, chestnut with bits of ‘marron glacé’, chestnut/honey, ...
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