Chabert et Guillot is based in the town of Montélimar, which has been the capital of French nougat making ever since the first almond trees were introduced into the Vivarais region in 1650. In the first half of the 19th Century, Alexandre Chabert, a pâtissier in Montélimar, began to make nougat as a complement to his traditional pastries. Over the succeeding years, his son and then his grandson shifted focus to the production of nougat for end-of-year festivities (nougat being one of the traditional 13 desserts of Christmas in Provence), and to take advantage of the growing tourism in the area. Who could resist a stop for nougat in Montélimar, located right on the N7, the autoroute that took vacationers from northern France to Provence?
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Facts 1.05 oz. Product of France.
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Ingredients Sugar, almonds (28%), honey, glucose syrup, pistachios, egg albumin, wafer paper, natural aroma: vanilla
Chabert et Guillot is based in the town of Montélimar, which has been the capital of French nougat making ever since the first almond trees were introduced into the Vivarais region in 1650. In the first half of the 19th Century, Alexandre Chabert, a pâtissier in Montélimar, began to make nougat as a complement to his traditional pastries. Over the succeeding years, his son and then his grandson shifted focus to the production of nougat for end-of-year festivities (nougat being one of the traditional 13 desserts of Christmas in Provence), and to take advantage of the growing tourism in the area. Who could resist a stop for nougat in Montélimar, located right on the N7, the autoroute that took vacationers from northern France to Provence?
-
Facts 1.05 oz. Product of France.
-
Ingredients Sugar, almonds (28%), honey, glucose syrup, pistachios, egg albumin, wafer paper, natural aroma: vanilla
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