Nougat is central to Montelimar's history and Provence's tradition. Since 1837 Arnaud Soubeyran has distinguished itself by making nougat with more honey from the Alps and more Provence almonds for a candy of the highest quality. As accomplished confectioners, the Soubeyran team now also produces Chestnut Nougat, Orange Chocolate Nougat, Pralines and Calissons. Calissons are marzipan-like treats. A paste of Provence whole almonds, sugar and Cavaillon melon with merely a hint of orange rind for flavoring, is formed into small diamond shapes and topped with just the right thickness of royal icing. To assure a flavorful treat with no bitter aftertaste, Arnaud Soubeyran's Calissons contain no almond extract.Pralines are roasted Provence almonds, thinly caramelized, for a tender crunch and presented in a regal new tin in colors of caramel and budding leaf green. Finally, the most whimsical item: long, pastel marshmallows ropes.
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