Meeting with Michel Levesque, chestnut grower

Driven by a desire to reconnect with nature, Michel purchased a farmhouse in the Cévennes mountains in 1975, complete with 750 square meters of chestnut trees. The hamlet of Valbonne is a hidden gem, appearing on maps as early as the 2th century. Its inhabitants have preserved its purest character. A stroll through this hamlet is worth the trip alone.

Since then, the Valbonne Farm has gradually expanded to include 8.5 hectares of chestnut trees. These chestnut trees are carefully tended and grafted onto existing old rootstocks.
On average, Michel harvests 4 to 5 tons of chestnuts, which he processes on-site in his certified organic laboratory. Today, he is one of the chestnut growers who produce AOC "Châtaignes des Cévennes" chestnuts.

Michel is the son of a baker and is very attached to tradition. That's why he dries his chestnuts on the floor of his clède, a vaulted stone building used for the natural drying of chestnuts. It takes three weeks to dry a batch of chestnuts. From the beginning of October to mid-December, a fire is kept burning 24 hours a day, gently dehydrating the chestnuts.

Michel Levesque is also one of the pioneers of chestnut flour in the Cévennes. He began processing them in the early 90s. Since then, he has many loyal customers who order his flour and chestnut-based products.

Michel explained the difference between chestnuts and marrons: “A fruit chestnut grove is an orchard planted with grafted trees, spaced 8 to 10 meters apart. Over the centuries, certain varieties have improved. Their skins have become thinner, penetrating less into the kernel of the fruit, thus transmitting fewer tannins. This results in a softer, finer, sweeter flesh, but one that is less aromatic. These are the varieties known as ‘marron’.”

If you go to meet him, Michel will be happy to tell you about his production and give you a tour of his farm.
He might even share some recipes with you.