In France, chestnuts are used in various regional recipes. An excellent accompaniment to many winter dishes, particularly poultry and game. The Ardeche region is the leading producer of Chestnuts in France and home to the famed Maison Sabaton at Labégude, acclaimed for their production of Marrons. These whole cooked and peeled chestnuts are a lifesaver in the kitchen. As we all know, preparing one's own chestnuts for use in stuffing or as an accompaniment is a very time-consuming process. This vacuum-sealed pack eliminates the whole procedure. Moist and fresh, your guests will never know they weren't homemade.Preparation and Cooking Suggestions:Straight from the jar, Roland Whole Marrons can be chopped and added to poultry stuffing or meat sauce. Can also be used as a vegetable in casseroles, sauteed in butter and tossed with carrots, peas, or other vegetables.