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Brigitte LE MEUR et Christian HIGOA

Organic and PDO chestnut flour – Chestnut-based biscuiterie

Visits : Open all year by appointment

Regions : Corsica Livantina

Categories : And also..., Around the olive tree and the chestnut tree

Agricultural sectors : Corsican chestnut flour

Back in the early 2000s, when he was helping out a couple of friends involved in chestnut flour production, Christian Higoa had no idea that he would one day become a producer himself. Christian had studied to be an arboricultural technician. His long-standing partner, Brigitte Le Meur, ran her own shop. They were always together and so when he considered setting up his own farm in Pietrapola, it was only natural that he should do so with her. The initiative appealed to Brigitte, who closed her shop, and the two of them embarked on their new adventure. To start off with, the task seemed incredibly daunting.

“There was so much to do! It was fairly discouraging,” admits Christian. “Demoralising,” says Brigitte at once. “We acquired land invaded by scrub, which had been neglected for 50 years. You could easily get lost in it!” Even so, the considerable amount of work ahead did not dent the couple’s enthusiasm. “It’s an enslaving sort of freedom,” says Christian wryly. “But it is such a joy to work at home, in tune with the seasons. This type of freedom is priceless.”

These days, Brigitte bakes delicious biscuits and cakes using authentic chestnut flour, which is certified organic and has received the AOP seal of approval. She has plenty of inspiration to draw on in order to come up with tantalising new recipes!

27 years ago, Christian and Brigitte met in the shade of chestnut trees. Their story continues, in the light of those same trees...

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