La Ferme de Montarsès

Since 2013, Danielle Cleyet-Merle and her family have lived on a small hill surrounded by hundred-year-old chestnut trees, which yield hundreds of kilos of fruit every year. Harvested by hand and transformed into delicious creams and flour, the chestnuts are also jarred and sterilized. Wood-fired spit-roasted cakes with a personalized recipe: 20% chestnut flour and less than 15% sugar!