Since the 17th century, when Olivier de Serre introduced the first almond trees there, Montélimar has been indissociable from nougat. The almonds mixed with the honey of Provence began to substitute for the walnut cake "nux gatum" or "nougo", previously known in the region of the Oc language and most likely introduced by the Greeks from Marseille. A new recipe in which the almond replaced the walnut would remain the specialty of Montélimar. Sugar, lavender honey, egg white, vanilla, almonds and pistachios make up the main ingredients of the nougat of Montélimar of which the appellation is reserved for the products containing at least 30% almonds (or 28% almonds and 2% shelled pistachios from Sicily) and 32% honey of which a minimum of 7% is lavender honey. An IGP (Indication Géographique Protégée) will soon protect the true Nougat of Montélimar, defined by the criteria cited above.
White Nougat with almonds
White nougat with almonds and berries
White nougat and jar of honey
The nougat of Montélimar, a Provençal treat par excellence, is part of the 13 traditional desserts served during the Provençal Christmas.
Most of the nougat factories open their doors to visitors and let you watch the nougat-making process.
A list of these establishments is available at the Tourist Office of Montélimar.
Office du Tourisme de Montélimar
Tél. +33 (0)4 75 010 020
Coordonnées GPS :
Latitude : 44.5569440
Longitude : 4.7494960
Rue des Portes des Aires
Tel.: +33 (0)4 90 64 00 32
Confectioners since 1837 – the oldest traditional nougat making factory in lMontélimar
Avenue du Goumier – ZC sud – BP148
Tel/: +33 (0)4 75 51 01 35
Palais du Bonbon and its International Museum of Sweets
100, route de Valence
Office du Tourisme de Montélimar - Espace Martin - 26200 Montélimar
+33 (0)4 75 010 020http://www.montelimar-tourisme.com