A CHEF AND AN ARTISAN
All articlesA Chef, and a Producer , Jérôme Allamigeon and Lous Castagnes
In 2020, he heard about Lous Castagnes, a farm which produces hazelnuts, walnuts, chestnuts in Albias, a few kms from Montauban. Of course, like any chocolate patissier Jérôme Allamigeon uses a lot of hazelnuts, especially to make his praline. One of the Maison's emblematic products are its Crooks Bonbons produced in homage to the movie stars in Les Tontons Flingeurs (aka Crooks in Clover) from Montauban, and they too are coated hazelnuts.

It is therefore quite natural that Jérôme would want to make his specialty from locally produced hazelnuts. So he got in touch with Lous Castagnes, and he buys everything he needs for his products from Lous Castagnes, seduced by the quality of the products and proud to promote the craftsmen of his region.
Lous Castagnes is a family business created about thirty years ago and today run by Marion and Aurélien, brother and sister.

Historically, the farm was founded on the cultivation of chestnut trees – Lous Castagnes means Chestnuts - and over the years they diversified into walnuts and hazelnuts. The hazelnut trees grew so well at Marion and Aurélien farm in Albias that the family decided to expand their orchard.
The variety that Jerome chose is rich in hazelnut oil, giving it an incomparable flavour and smoothness. He confides his recipe for his Paris-Brest with us. This is a real gourmet ode to the hazelnut of Lous Castagnes.
We invite you to discover their product brand. Castaneas was developed during lockdown to reveal the richness of their orchards: roasted hazelnuts, aperitif hazelnuts, chestnut cream, spread or walnut oil. Find out more on their insta account: @castaneas_fr

Marie Loones for relais Desserts
Leave a Reply Cancel reply
BRIEFLY
The Cité internationale de la gastronomie et du vin has opened its doors in Dijon, and with it a new campus for the Ferrandi school. Future cooks and pastry chefs will be able to train in 850 m2 of teaching spaces, in English and French.
Cyril Lignac opened his first pastry shop outside the capital at the end of April, settling in Saint-Tropez! The signatures of the house will be there but also creations specific to the Southern workshop: pavlova, thin pies, tropéziennes…
It’s already back! The Taste of Paris festival will be held from May 12 to 15, and as every year, the sweet scene is well represented. We will see pastry in all its forms: from the palace (with Anne Corruble, Mathieu Carlin Quentin Lechat or Pascal Hainigue), to the boutique (Yann Couvreur, Erwan Blanche and Sébastien Bruno d'Utopie and Julien alvarez for Ladurée) or even the new concept of digital pastry with Claire Heitzler!
JOBS
Pâtisserie
La maison Zanin recrute pour son laboratoire de Sallanches un Second pâtissier en CDI – 39h. Toutes les informations ici !
Pâtisserie
La maison Ducobu, en Belgique, recrute sur différents postes. Toutes les informations ici.