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.
Making nougat is not given to everyone. The nougat recipe, jealously kept by confectioners, is a delicate alchemy between the cooking of honey, the temperature of sugar syrup and the addition of different ingredients.
Our shop in Montélimar, traditional confectionery, nougat, calisson, marshmallow, toffee... since 1837, homemade manufacturing on site.
In the past, sweets were much more than sugar and artificial colourings. The traditional homemade confectionery maintains the former values with the manufacturing of nougats, calissons, marshmallows, and coated almonds. Arnaud Soubeyran, confectioner since 1837, offers the best of these sweets of yesteryear with the same know-how, using in particular the famous cooking in a copper cauldron. Proving that […]