Delectable history of Provence’s traditional sweets, with 25 modern recipes

The history of the calisson, a traditional French candy, is said to have begun as early as the middle of the 15th century in the Count of Provence, when confectioners created a new treat made out of Provencal almonds. Centuries later, calissons, along with nougats, are still a part of Provence’s gastronomic heritage that is enjoyed today.
Calissons Nougats from Le Roy Ren� takes us through this history, from the making of the candy with the harvest of almonds and melons to the secrets and stories of the 100-year-old leading French manufacturer Le Roy Ren�. The book also features 25 modern, accessible recipes combining calissons, black nougat, and white nougat from five prominent chefs: Laila Aouba, Christophe Felder, Patrice Gelbart, St�phane J�go, and Georgiana Viou. Filled with beautiful photographs, Calissons Nougats from Le Roy Ren� gives a taste of these renowned confections in a different yet delectable way.

About the Author

Marie-Catherine de La Roche has been a lifestyle journalist for 10 years and is a contributor to Le Figaro.Marie-Pierre Morel is a photographer for print media and publishing. Sophie Brissaud is a cook, author of culinary books, and food columnist,

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