In order for nougat to be classified as the Nougat de Montelimar it must contain lavender honey & And many do, but sometimes it's a not a big thing. Except with the Suprem' Nougat of G. Savin of Montelimar of the Drome region of northern Provence. Lavender honey, NOT sugar, is the second ingredient on the ingredient statement. So the ingredients of OUR Nougat de Montelimar are: almonds, lavender honey, sugar, corn syrup, egg whites, "wafer paper" (to keep it from sticking together) and vanilla! No filler or preservatives.

The vision of Jacques Savin is to have a progressive view of the future: a small plant, with modern quality control, packing equipment and efficiency; and a terrific view of the past: Handmade, old-fashioned quality nougat. The nougat is still cooked in large (but not "giant") copper pots in 120 kg batches where two craftsmen candymakers form the different nougats onto marble slabs just like it has been done for a century.

The Calissons of Provence are a confection left over from the Romans. No matter where you go in France they are considered a delicacy. The easiest way to explain these diamond-shaped thrillers to the uninitiated is to call them French Marzipan with candied orange, candied melon and white icing. They are never inexpensive as there is NO filler in them. But they are always fresh and succulent!

Read the ingredients, taste the product, and I think you'll agree: It's the best!!!