Exceptions to the rule: In order for a nougat to be classified as the Nougat de Montelimar, it must contain lavender honey. And many do. But it's usually not one of the first things you read on the ingredient list. Unless, of course you're looking at the Suprem' Nougat of G. Savin.
A taste of the past: Mr. Savin and his sister took over the family business, famous in Montelimar, about ten years ago. They both have a progressive view of the future: a small plant, with modern quality control and efficiency; and a terrific view of the past: hand made, old fashioned quality nougat. The most thrilling thing that Mr. Savin ever told me was that he has plenty of capacity: provided that they make it 120 kg per batch!!!
Today, the nougat is still cooked in large (but not "giant") copper pots (bain marie) as nougat has for nearly a century. Then, two craftsmen candy makers form the different nougats onto marble slabs. They fabricate all the old fashioned Provence confections we love:, Nougat Noir, Hard Nougat, wonderful Calissons, and Pate de fruit.
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