Marrons Imbert are closed for summer vacations from August 5th to August 26th included. All orders received during this period will be processed when we will be back. We wish you a pleasant and sunny summer !

In Gérard Cabiron's laboratory
meilleur ouvrier de France 2007

Quality of raw fruit, excellence of product

Fruits d’une sélection rigoureuse des matières premières et d’un savoir-faire minutieux, les produits Imbert® laissent s’exprimer toute la texture naturelle et le goût originel du fruit, sans jamais les masquer et dans un parfait équilibre.

The rigorous peeling and sorting of chestnuts, their cooking in water, which washes them of their tannins, then the final, slow and progressive cooking, offer them a subtle and delicate taste of chestnut pulp. This taste is still providing today the company fame among the best culinary professionals.

Nos marrons confits et glacés d’Aubenas Imbert®, nos préparations à base de marrons (crème, purées et pâte) ou nos écorces d’orange offrent ainsi des textures et des sucrosités maîtrisées et adaptées aux besoins des professionnels les plus exigeants.

Chestnut & Raspberry tartlets
by Philippe Rigollot

Pastry Chefs

Imbert® products are appreciated by the greatest Pastry Chefs, recognized in France and abroad. We collaborate with them to offer you recipes that glorify chestnuts, combining the greatest tradition of French pastry and an unbelievable modernity.

Bastien Girard, champion du monde de pâtisserie 2017

Bastien Girard

Chef Pâtissier (Tournon – France) • Champion du monde de Pâtisserie 2017

Philippe Rigollot

Philippe Rigollot

Chef pâtissier • Champion du monde la pâtisserie 2005 • Meilleur Ouvrier de France Pâtissier 2007

Chef recipes (in French)

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