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NOUGAT
: A heady smell of honey fills the air ... for nougat is being made. When the nougat is white, it is soft, chewy and unctuous. Dark nougat is lightly caramelized, and crunchy. Purists argue that the best nougat is dark nougat. Whether hard or soft, nougat is made from honey and unroasted almonds, and the flavor of its ingredients shines through..
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| OUR CANDY MAKER |
- Mont-Ventoux Candy Maker
Traditional candy making at the workshop. Production of chocolates (in winter), nougat, and berlingots. Please make reservations for a visit of the workshop - groups of 30 max.
Contact:
1184 avenue Eisenhower
84200 Carpentras
Tel.: 04 90 63 05 25
Fax : 04 90 67 20 00
Send an email
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- Silvain Frères - Nougats
This family of farmers grows cherries, grapes and almonds. They use their almonds to make light and dark nougat. In their workshops, you can discover the entire production process. See the copper pots where the magic potions are prepared. Slide show and shop.
Visits for groups of up to 50 persons.
Contact:
Place Neuve
84210 Saint Didier
Tel.: 04 90 66 09 57
Fax : 04 90 66 12 91
Send an email
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- Le Comptoir des Douceurs
Contact:
Place Neuve
84210 Saint Didier
Tel.: 04 90 66 09 57
Fax : 04 90 66 12 91
Send an email
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Website
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- Nougat Maker
This is a master nougat maker, for generations, since 1897.
Light and dark nougat, made in the artisanal way, from regional honey. Lavender honey comes from the slopes of Mont Ventoux. Regional almonds go into the composition.
Free visit by appointment - visit the laboratory where the products are made, and the small museum of old food implements, and a gastronomic library.
Max number of persons: 50
Contact:
Place de l'Europe
84390 Sault
Tel.: 04 90 64 00 23
Fax : 04 90 64 08 99
Send an email
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- Nougatier confiseur Yves Robert Tolleron
Contact:
BP 15
84110 Villedieu
Tel.: 04 90 28 96 52
Send an email
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Did you know ?
White nougat and dark nougat are part of the traditional 13 desserts on the Provencal Christmas table, along with the olive oil bread (“pompe à huile), the “beggars” (hazelnuts, almonds, raisins and walnuts), grapes, prunes, figs, apples and winter pears, and tangerines. Sometimes there are more than 13, for people can add quince paste and crystallized fruits. |
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