Roasted chestnuts with Tahoon Cress salt


(For 4 portions)

  • 2 punnets Tahoon Cress
  • 1 kg chestnuts
  • 1 tbsp sea salt


  • Cross cut the shell of the chestnuts with a small sharp pointy knife. 
  • Roast the chestnuts in the oven for 25 to 30 minutes at 220℃, until the shell splits. 
  • Blitz together one punnet of Tahoon Cress with the sea salt. 
  • Toss the hot chestnuts and the Tahoon Cress salt in a large bowl and serve while hot with the other punnet of the freshly cut Tahoon Cress. 
  • Enjoy. 

Recipe: Franck Pontais

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