Chestnut crème

Creation by Alain Alders, De Vrienden van Jacob* restaurant, Santpoort, the Netherlands.

Chestnut crème

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chestnuts, uncleaned



onion, minced




Preparation method

  • Remove the chestnuts from their shells and clean them of their skins.
  • Place the nuts in a vacuum bag with the onion and the cream, and steam for approximately one and a half hours at 100°C until the chestnuts are done.
  • Grind finely in a thermo blender and season to taste. If desired, add cream to thin.

Serving suggestions

  • In a composition with dishes into which rabbit, caramelised apple, potato soufflé or lentils have been incorporated.
  • Also combines well with sprouts.

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