This delicious confectionery of Montélimar consists of almonds from Provence, lavender honey, pistachio nuts, glucose, egg white and natural vanilla. Depending on the choice of the cooking temperature, the nougat will be either hard or soft. The naming Nougat of Montélimar applies only to the nougat composed of at least 30% blanched almonds (or 28% blanched almonds and 2% pistachios) and 25% honey.
Numerous factories open their doors to visitors.
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