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 …
The hard nougat of Montélimar Arnaud Soubeyran
Hard nougat is obtained by varying the temperature of the sugar syrup. The more the sugar syrup is warmed up, the harder the nougat will be!