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The Grenoble walnut

The Grenoble walnut

Published on January 28, 2014
In 1938, the Grenoble walnut became the first fruit to receive the French quality symbol equivalent to the European “Protected Designation of Origin” (PDO). This designation protects the name, guarantees the link between a product and its geographical origin (the "terroir") and ensures that walnuts are produced according the traditional “savoir-faire”, passed down from one generation to another.
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The Terroir

The Grenoble walnut grows on walnut trees from the Isere river valley, in the alpine region on the east border of France. This river’s source is a glacier called “Aiguille Rousse”, located 11,500 feet high. This fresh water gives the characteristic freshness and fineness to the Grenoble walnut.

The alpine climate, characterized by long and frigid winters, helps protecting the fruits by killing pests. The Grenoble walnut has a double protection: a golden solid shell, hidden in a green “brou” (husk) which protects the nut from any outside contact.

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Good for your health

The Grenoble walnut contains many trace-elements like zinc, copper, iron and potassium. It is also rich in arginine and omega-3 fatty acids. Nutritionists showed that eating up to 5-8 walnuts daily is good for the health.

Walnuts go with almost everything

At breakfast or at snack time, you can eat Grenoble walnuts raw. As an appetizer to accompany a good wine, the Grenoble walnut is also a very healthy choice, low in fat. You can use Grenoble walnuts in a lot of recipes like salads, chocolate cakes etc...

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Different methods to open the walnut

Opening the walnut is always a delicate process. Various methods are employed:
-  The primitive method consists of hitting the shell with the fist (Likely to end in a trip to the hospital and to ruin the nut in the shell).
-  The purist method: with an appropriate cracker, you gently break the shell with a nutcracker.

Exports are now bigger than national consumption

Nowadays, almost 60% of the production of this Grenoblois specialty is destined for exportation. The principal countries to which the walnut is exported are neighbouring countries, such as Germany, Italy and Spain.

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Volume of sells of Grenoble nuts

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