Inventor of the vacuum-cooked chestnut in its natural state and bolstered by 35 years of expertise, Maison Ponthier is today recognised as market leader in quality by the most renowned chefs and the general public. The chestnuts selected to make Ponthier puree are harvested in autumn in the mid-range mountains of the Massif Central, between 500 and 700 metres above sea level and in accordance with French chestnut growers’ traditional know-how. This new recipe can be used in many ways (desserts, creamy sauces, custards, pastry creams, ice creams, icings and glazes) and will appeal to all nut amateurs thanks to its intense, sweet flavour and smooth texture.