Peel and finely dice onions and garlic gloves. Clean and finely chop the mushrooms as well as the chestnuts and walnuts.

Grease a loaf tin and dust with the flour, shake out any excess flour.

Pre-heat the oven to 190° C, fill a roasting tin with water and put in the oven to heat up.

Melt the butter with the walnut oil in a frying pan and add and brown the mushrooms, add the onions and garlic and fry for a further 3 minutes.

Put the mixture into a bowl, leave to cool briefly and add the walnuts, chestnuts, eggs and flour. Mix well, season to taste with salt and pepper, pour into the prepared tin and bake in the hot water bath of the roasting tin for 35 minutes.

In the meantime, for the sauce, coarsely grind some saffron in a mortar or with your fingers. Reduce the cream by about half in a saucepan and add the sparkling wine and saffron, season with salt and pepper and simmer for a further few minutes.

If necessary, season to taste again and serve with the sliced Chestnut – Walnut Terrine.