Sometimes called avelines, noisettes grow well in many parts of France; the country is world’s ninth largest hazelnut producer. Many go into their own pâtisserie and sweets but a third of all the hazelnuts in the world go into Nutella and Ferrero Rocher chocolates, which are as popular in France as anywhere. In fact, the French devour a million jars of Nutella a day.
The hazelnut of Corsica, the Nuciola di Cervioni is IGP.
Noisette is also a word used for medallions of pork or veal (such as the Tourraine’s noisette de porc aux pruneaux made with prunes, cinnamon, pepper, white wine and crême fraîche).
It can also be something hazelnut coloured like beurre noisette or a café noisette, an espresso with a dash of cream.
Image by Fabrizio Monte