The rustic apple from French orchards
The Chantecler, also known as Belchard, was born in 1958 at the INRA research station in Angers, France. It is a cross between Golden Delicious and Reinette Clochard, two varieties that give it its unique character: the sweetness of the Golden and the rusticity of the Reinette.
An apple born in French laboratories that conquered markets thanks to its authentic flavour.
Its rough skin and unconventional appearance make it stand out on the shelf, but it is precisely this rusticity that guarantees a more concentrated and intense flavour. It is one of the favourite varieties of French chefs for cooking.
The Chantecler is one of the few apples that improves with time: its flavour intensifies after a few weeks of cellar storage.
Its rough skin is not a flaw but a sign of authenticity. The rougher it is, the more sugar it concentrates.
It is the preferred apple for the famous French tarte Tatin, thanks to its firm texture that withstands baking.
01
Ingredients
Peel and quarter the apples. Make caramel with sugar and butter in an oven-proof pan. Arrange apples, sprinkle cinnamon, cover with pastry and bake at 190°C for 35 min. Flip when removing from oven.
02
Ingredients
Peel and chop the apples. Cook on low heat with sugar, lemon, cinnamon and vanilla for 20 minutes. Remove cinnamon and vanilla, mash with a fork for rustic texture.
03
Ingredients
Slice apples thinly. Toss with rocket, crushed walnuts and crumbled blue cheese. Dress with honey-mustard vinaigrette just before serving.
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