Ingredients:

1kg of dried chestnuts,
200g of chestnut flour,
2 litres of milk,
1 litre of water, salt, pepper,
0.2 litre of white wine.

Cook the chestnuts, the milk, the cold water with salt and pepper.
After 30 minutes of gentle cooking, remove 100 to 200 g of cooked chestnuts and chop them in small parts.
Add the chestnut flour and cook for 10 to 15 minutes more.
Blend the velouté, correct the seasoning.
Add the chopped chestnuts. The recipe can be improved with 25 g of butter or 25 g of cream.

 Ingredients:

10 kg of organic lemons,
28 kg of brown cane sugar,
15 litres of water,
2 kg of elder flowers

Mix water and sugar until complete dilution.
Add the lemons juice, the elder flowers and the squeezed lemons (with their skin).
48 hours later, squeeze the lemons again then remove them. Leave for 48 more hours.
Remove and squeeze the flowers, filter and cook until boiling. Skim.
Fill up autopasteurizing or capped bottles.
With this recipe, you will get about 34 litres of syrup.
Added to a sparkling water, we get a refreshing beverage tasting lynches: "la surette" and with white wine, a "kirosuro".

Ingredients:

100 g of basil,
1 kg of brown sugar,
5 litres of local white wine,
0.650 litre of 40°C alcohol for fruits

An original and easy to make starter drink.
Here's a seasonal recipe which begins with a walk to the garden, towards the aromatic plants tray.
Gently pick a few basil sprouts (about 100 g) of any variety (each adding to this drink a special fragrance).
Chop the leaves roughly to spread widely the aromas and plunge them into the 5 litres of local white wine and the 650 ml of 40°C alcohol for fruits.
Add the sugar, preferably brown which is less refined, more natural and with a stronger taste.
Mix to dissolve the sugar.
Then, you just have to let the drink macerate for 10 days. If you haven't got a big enough glass bottle, you may use a plastic jerry can.
To give it a better care, mix the drink every day.
After the 10 days, filter the liquid and bottle it.
The basil wine can be drunk immediately and it is a perfect drink to share with friends!

Ingredients:

160 g of melted butter,
6 eggs,
800 g of sweetened chestnut purée

Mix all ingredients, and put it in the oven in a loaf tin at 150 °C for about 45 minutes.
Nothing is simpler!