Creme de Marrons (Chestnut Spread)
When I was sprier (and when I could eat all that chocolate!) I used to do culinary tours. One of the most fun things to do was to take people into places and explain some of the lesser-known items that, incongruently, France is famous for. I know. I had to think about that for a minute, too.
I’d point out things like fleur de sel, salted butter from Brittany (doing my best to reverse decades of people insisting that gourmands only ate unsalted butter), the esteemed (and ridiculously delicious) Madame Loïk, Amora mustard, Kiri, and caillé. I even shared some of the goofier things here on the blog, which has been up for a decade but still has only 1 share on Pinterest and 17 on Facebook. So perhaps I overestimated people’s interest in pop’n fresh-style croissant dough sold in cardboard tubes, and rosé wine pre-mixed with grapefruit flavoring.
Still, he persisted. Take crème de marrons, for example. It’s hard to get people outside of France to pay attention to it. Heck, even the Wikipedia page for it, in French, when you head over to the English version, takes you to a page about candied chestnuts, not chestnut cream. It easy to dismiss the dubiously brown paste that comes in a tin, that’s admittedly a lot prettier than what’s in it. But if you’re not familiar with it, I urge you to consider it.
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