Nougat of Montélimar

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.