This sweet with the perfume of Provence, a marriage of honey and almonds appeared for the first time in Montélimar at the end of the XVI century. Honey and sugar are melted and cooked in mixers then added to beaten egg whites. It is only at the end that the almonds are added and the mixture is then poured into moulds. Nougat can be industrally or hand-made, but must include at least 30% of almonds to merit the name "Nougat de Montélimar".

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