Montélimar Nougat, tasting at the Atelier du Goût
Nougat is a very old confectionery, mentioned as early as the Middle Ages in Arabic writings. It then developed throughout the Mediterranean basin, where almond trees grow. It's called "turrón" in Spain and "torrone" in Italy. The word nougat comes from the Occitan "nogat" meaning "nut", in reference to the almond; it only became "nougat" in the 19th century.
Whatever its region of origin, the composition varies little, with almonds, egg white, sugar and honey. In fact, it's often the latter that gives nougat its most varied flavors and originality. Although confectioners produce nougat all over Provence, it's the town of Montélimar that has inherited the reputation, the simultaneous presence of beehives and almonds having contributed to the development of the activity. Montélimar nougat follows extremely precise specifications in terms of the percentage of unshelled, roasted almonds and IGP Provence honey. It was the first confectionery to be awarded the Label Rouge last November. Its best sales agent will be the President of the Republic, Émile Loubet, a native of Marsanne, who will promote it on every official occasion, with heads of state and dignitaries visiting France receiving these regional delicacies so dear to the President's heart.
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Maison Escobar ❤
A name and a reputation that will soon be sixty years old for this family of pastry chefs from father to son. The house has three stores in Montélimar, including a vast space dedicated to nougat in the one on route de Marseille, perfect for discovering the full range. Nougat is available in bars, logs and even spreads.
Tasting notes: A delicious, shiny nougat, rich in fruit, pistachios and almonds. The honey is neutral but pleasant, and the sugar discreet. On the palate, the texture is smooth, regular and straightforward, in a well-balanced whole where each ingredient plays its part.
16.50 € per 300 g bar
202, route de Marseille, 26200 Montélimar
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Chabert & Guillot
Chabert & Guillot, two family names associated since 1848. The family confectionery, which introduced one of the first Montélimar nougats to the market, has succeeded in renewing its range: versions filled with fruit, salted butter caramel, hazelnuts and caramelized almonds, coated in chocolate, filled with puffed rice...
Tasting notes: Not very fragrant, this nougat is quite mellow in the mouth, with a strong sugar presence that takes precedence over the discreet honey. Good chewiness, a well-mannered product with well roasted dried fruits, lacking a little character.
6.30 € per 200 g bar
40, rue Pierre-Julien, 26200 Montélimar
www.nougat-chabert-guillot.com
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Doulce France
After studying business, Vivian Jullien cut her teeth on the spot, before taking over the family business. The nougat with caramel chips, lavender flower, walnuts, blueberries or Tagada strawberries is her personal touch. Montélimar nougat, the flagship product, is marked by its ancestors' recipe, based on honey.
Tasting notes: The nougat, with its artisanal appearance, is quite attractive, dense and heterogeneous. The frank, sweet nose is pleasant, for a nougat that's not lacking in character, with a certain originality, the honey expressing itself at the end of the mouth.
7.10 € per 200 g bag
Avenue de Gournier, 26200 Montélimar
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Maison Payan
The Payan family's strength lies in having always made honey and nougat. After working in regional confectioneries, grandson Pierre Payan decided to expand the business and diversify into calissons and macaroons. For nougat, he uses his own honey and that of his neighbors, in a small-scale production.
Tasting notes: A very white nougat, with clearly visible fruit, revealing a discreet, not very honeyed, straightforward nose. The texture is a little elastic, with a good combination of fruits and pistachios. This nougat is rather consensual, rich and melt-in-the-mouth.
6 € per 100 g bar
52, Le Chabrerieux 26570 Montbrun-les-Bains
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Diane de Poytiers
In 1920, the Chambonnières chose the name of a 16th-century duchess who left her mark on the history of Montélimar. Grandson Frédéric maintains the family tradition, favoring local products. Copper cauldron, guaranteed hand-made right down to the packaging. The range has expanded to include an organic bar, a salted caramel base, spreads...
Tasting notes: This nougat has the classic appearance of a sweet treat enjoyed by young and old alike. The texture is a little brittle and dry, and the dried fruits are very present in the mouth, lacking a little honey in the end, leaving a sweet, consensual sweetness.
7.25 € nougat tendre (200 g bag)
99, avenue Jean-Jaurès, 26200 Montélimar
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Arnaud Soubeyran
The Arnaud-Soubeyran couple started making nougat in 1837. From succession to takeover, the company was revived by Didier Honnoré, supported by his family. A direct producer of almonds and honeys, the company makes nougats (soft, hard, chocolate-coated...), as well as calissons, marshmallows, coated dried fruits, caramels and cookies...
Tasting notes: A pale white nougat with a discreet but balanced and healthy aroma. The texture is a little soft, slightly cardboardy, the palate is frank, balanced, without too much perfume, but within the range expected for the appellation.
9.90 € per 200 g bar
22, avenue du Gournier, RN 7, 26204 Montélimar
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Le Val Roubion
Established in 1965, this artisan factory has remained a family-run business ever since. The 3rd generation of the Gasnault family, trained in recipes and manufacturing secrets, has combined original compositions, loyalty to suppliers with proven expertise and modern touches. The company remains human-scale, artisanal, knowing how to adapt to a loyal clientele.
Tasting notes: This generous nougat, dense with fruit and amber in hue, offers a well-balanced texture, both melting and firm. The nose gives a good impression, especially of fruit, and the palate is quite rich, with a few welcome notes of honey. A good compromise between standard and craft.
7.40 € per 200 g bar ("nougat de l'Empereur")
3 bis, avenue d'Aygu, 26200 Montélimar
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Bruno Villar
This beekeeper-harvester offers nougat prepared "à façon". Marc Chaloin, a nougat and chocolate maker in Puyméras, makes the nougat. The almonds are from Provence, the honey "made in Villar". A visit to the beehives every Wednesday afternoon (booking required at the tourist office), gives tasters an insight into the production chain.
Tasting notes: Pleasantly artisanal, richly fruited, well-balanced, supple and well-textured nougat. The nose is pleasant, with crunchy almonds despite the high sugar content. The balance is good in terms of fruit density, but the whole is a little lacking in honeyed flavor.
6 € per 100 g
26170 Buis-les-Baronnies
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