Sweets & Treats
Nougat from Sault
Nougat is made from honey and almonds. Black nougat and white nougat are two of the Thirteen Desserts on the traditional Christmas table.
Here are our favourite websites for finding artisan nougat:
Trip idea: a visit to the nougat manufacturing workshops in Saint Didier, all year round. Find out more
Honey of the Ventoux
The Ventoux area with Sault and the Albion plateau form the historic region of the lavender.
And Lavender is a flower, so we produce here a tasty lavender honey!
We use it as a sugar but also to make provençal nougat
Once upon a time, the Good King René married to the austere Jeanne de Laval asked to his confectioner to cook a special sweat for his wife. According to the legend, when the grave woman tried for the first time the candy, she smiled and asked "What is the name of this gorgeous treat?". King René answered in provençal, we named it "di cali soun" (it means hug).
It's a diamond made with almonds, chystallised melon, and orange peel. The calisson is one of the emblem of Aix-en-Provence but also broadly of Provence.
Candied fruits and boiled sweets from Carpentras
With their ancestral expertise, master confectioners use sun-soaked fruits from the Carpentras region to make high-quality candied fruits using artisan methods. All their candied fruits are manufactured by hand, from fruit-peeling to glazing. Candying is an art which requires patience and meticulousness, given that it sometimes takes up to three months to candy a fruit!