Several years ago, Caroline and Didier’s son Thomas embarked on an adventure « Terre et Abeilles (Land and Bees) »: 20 hectares of almond groves and 40 beehives between Rochemaure and Montélimar. This is how it came about …
Soft Nougat of Montélimar – 200gr bar
The famous nougat of Montélimar, cooked in our kitchens in cauldrons since 1837. Soft at will and made with lavender and all flowers honey, almonds and egg whites, this confectionery gives refined flavours. The recipe of the nougat Arnaud Soubeyran has very little evolved since its beginnings, keeping all its authenticity.
sucre, amandes, sirop de sucre de glucose, miel (lavande et toutes fleurs), pistaches, pain azyme (amidon de pomme de terre, eau, huile végétale d’olive), blanc d’œuf.
Traces possibles de noisettes.