Wash and slice the chestnuts then roast in the frying pan. Thinly slice the bread, alp cheese and dried meat. Garnish with apples, pears and grapes. Goes well with white wine or Sauser (a young, slightly fermented wine).
Brisolée is a delicious classic chestnut dish that enjoys a long tradition particularly in the Canton of Valais. An autumn speciality, accompanied by Sauser.