Soft Nougat of Montélimar - 200gr wrapper red box
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.
Soft Nougat of Montélimar - 200gr bag
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.
Black Nougat of Provence - 150gr domino bag
The black nougat of Provence… Lavender honey and almonds make a crunching mixture in its dark dress with amber reflections. It became one of the 13 Christmas desserts, symbolically opposed to the white nougat. So, let yourself be tempted!
Nougat Figonoix - 100gr bar
Figonoix? Fig and walnut for sure! For this occasion, they both took the place of the almond which, offended, withdrew itself from the game. This one-on-one meeting of the fig and the walnut wrote their honeyed history on an egg white. The fig never revealed to the walnut its past without shell…
The recipe of nougat
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.