Credit: Guillaume Czerw

Childhood memories of tastes are often very evocative. Mine include the chestnuts in milk that my mother made. Just mentioning the name brings back the memory of how they tasted. The preparation of this dish from my childhood took a very long time. The chestnuts had to be peeled twice: once when raw, to remove the peel; and once when cooked, for the fine skin. I can still see my mother carefully doing this. “Autumn” comes from this: This dish is the cook’s interpretation of family cooking.

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Step 1: Prepare the chestnuts

Thinly slice the celery leaves. Remove the outside skin from 12 ounces (350 g) fresh chestnuts, then place them in a saucepan with 4 1/2 cups (1 L) milk seasoned with salt, pepper and celery leaves.

Cook for 1 hour over low heat, stirring regularly so that the chestnuts do not stick to the bottom.

This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits

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