A good Pecorino Stagionato is often the finish of a meal, served with pears and walnuts or drizzled with strong chestnut honey.

I use a special chestnut tree-flavored honey in my punch.

During the summer, scour the weekly markets for the region's rare and special chestnut honey, freshly made marrons glacés and locally distilled chestnut liqueur.

On their honeymoon to Provence in September, they bought a supply of the chestnut honey that gives these madeleines their underlying flavor.

And to help the partnership along, offer dates, dried figs, fig jam, chestnut honey or the Spanish quince paste, membrillo.

It complements Italian condiments such as grape mostarda and chestnut honeys.

A standout dessert is vacherin (vanilla ice cream sandwiched between meringues), or, as an alternative, a wedge of Roquefort drizzled with chestnut honey.

French chefs have long shellacked game birds with their indigenous lavender honey, and Italians seem to have an inborn appreciation for chestnut honey's bitter astringency.

Point Reyes Original Blue with a port-poached Seckel pear and wonderful chestnut honey was one of two excellent cheese options.

The short dessert menu includes an ingenious substitute cheese course, a Stilton tartlet with pear chutney, candied walnuts and chestnut honey.