Marrons Imbert

Perfecting the tradition of French candied chestnuts

It was in 1905 in Aubenas that it all began: Gustave Imbert started producing candied chestnuts and chestnut cream. The aim: to sublimate the chestnut, a local treasure, by developing manufacturing methods that will last for ages.

Since then, Maison Imbert continues the tradition and uses the recipes developed in the past. They pay particular attention to the fruit and its transformation to deliver an exceptional chestnut. It is distinguished for its preparation methods: the peeling of the fruit before cooking and assuring that it is of impeccable quality. Compliance with strict specifications is therefore necessary. Sorting of all the fruits before cooking and removing all damaged chestnuts which could alter the quality of the finished product preserves all their finesse and subtlety.

Thanks to this singularity Imbert chestnuts are recognised by the finest pastry chefs, such as Yann Brys, Angelo Musa, Christophe Michalak and Gérard Cabiron as a benchmark of quality, texture and taste.

Maison Imbert’s care to achieve the perfect and consistant final product goes as far as selecting the finest chestnuts that are PDO Ardèche certified