 It is markedly sweet, peels easily, is not excessively floury or astringent, and has notes of vanilla, hazelnut, and, more subtly, fresh bread.There is no unpleasant aroma, such as yeast, fungus, mold or paper, which sometimes occur with other chestnuts.The main regions in France for chestnut production are the départements of Ardèche, with the famous "Châtaigne d'Ardèche" (A.O.C), of the Var (Eastern Provence), of the Cévennes (Gard and Lozère départements) and of the Lyon region.