Marrons Imbert, pure chestnut.

Marrons Imbert carefully select and transform fruits to deliver an exceptional chestnut. Beyond the final aesthetic to which we attach a true importance, the delicacy of our candied chestnuts comes from our absolute quest of respect for the texture and original taste of this fruit. A beautiful fruit, a skillfully measured sugar, a slow and meticulous confection are essential assets to deliver an exceptional experience.

An intricate work

We first select most noble raw materials, from the most well-known castanicultural soils. Then we carefully and meticulously sort and peel fruits, to guarantee flavor’s finesse and delicacy and actually the high quality of our products. The result is our reward!

An unequalled know-how

Every year, our know-how guarantees you a taste unity across fruit vintages. Our Know How is key to sublimate chestnuts : we adapt ourselves to the specifics of this living material. We combine our experience, the evolution of our traditional methods and our requirement for quality to offer you the quintessence of fruit : Chestnut of Aubenas by Imbert®.

Our satisfaction : your delight

And if we take pleasure in doing our job well, our satisfaction is proportionate to your delight as you taste our products. This has been our primary motivation for over a century as of now.

A bit of history

Les Marrons glacés d’Aubenas sont nés au début du siècle dernier, de l’association de Gustave Imbert, industriel et d’Eugène Contassot, un pâtissier albenassien. En 1920, juste après l’interruption due à la guerre, Gustave Imbert rachète les parts de son associé et l’entreprise devient connue sous le nom de Marrons Imbert. En 1950, Gustave Imbert décède et son fils Maurice lui succède. Perfectionniste et amoureux de son produit, il respectera les méthodes traditionnelles de transformation de la châtaigne qui auront fait le succès et la renommée de l’entreprise. En 1993, il transmet le flambeau à sa petite-fille, Stéphanie Imbert-Nogier qui dirige l’entreprise depuis.