Since XVIIth century the name of Montelimar has been always linked to the nougat when Olivier de Serre introduced in the region the first almond trees. The almonds with provencal honey were then known in the areas where was found the Oc language, and it was surely introduced in France through Marseille, by the Greeks.
A new formula where the almond took the place of the nut will become and remain the Montelimar speciality. Sugars, lavendar honey, white eggs, vanilla, almonds and pistachio nuts are the most important elements of the Montelimar Nougat which label is reserved to products which contain at least 30% of almonds (otherwise 28% of almonds and 2% of pistachio nuts from Sicily) and 32% of honey with at least 7% of lavender honey. An IGP (Protected Geographical Indication) will soon come and protect the real Montelimar Nougat label with the specific above ingredients. Montelimar Nougat which is a greediness of Provence areas taks a complete part in the traditional thirteen « desserts » of the Provencal Christmas meal.