Chateau de Bessas, Ardeche table d'hote

[Margaret Pilgrim]

We recently spent three nights at this comfortable chambre d'hote located in the Ardeche wine country and convenient to visiting the Ardeche Gorge. Brigitte Bonnefin's hilltown home sits at the crest of the village of Bessas with a commanding view in all directions, as far west as Lozere. Madame Bonnefin is a warm hostess and excellent cook, especially proud of her baking which included apple cake and lighter-than-air brioche at breakfast and this extradinarily delicious tarte at one night's dinner:

Ingredients: 1 recipe pie dough, pate sablee or puff pastry

450 gr chestnut creme

3 eggs

25cl creme fraiche

1 to 2 tablespoons chestnut liqueur

Separate the eggs and beat the whites until stiff. Beat the yolks into the chestnut creme, creme fraiche and liqueur. Gently fold in the whites. Fit the dough into a tart pan, add the filling and bake 30 minutes in an oven preheated to 355 degrees.

(Madame Bonnefin adds that you can replace the chestnut creme with fruit preserves or add small pieces of fruit (eg pear) to the chestnut filling.)

She also introduced us to a delicious local late harvest viognier which she served as aperitif but which was perfect also with the above tart. From Bessas, one can easily visit the winery to buy Vendanges d'Octobre, Reserve.

A superb dessert, lovely wine, good address.