The various stages of making our traditional nougat :

Composition: the traditional soft nougat

Provence Almonds,
Lavender honey,
Pistachios,
Egg whites.

Above all, the quality of nougat depends on the quality of its raw materials. We use only the highest quality lavender honey, and the best almonds. The almonds are used with their virtuous skins- which also help to retain the full flavour of the almonds.

We respect a judicious balance in the  proportions of each ingredient: 30% lavender honey and 30% almonds. The honey is melted and gently cooked " bain-marie"style in a magnificent copper cauldron.Then we add whipped egg whites.

This mixture is stabilized by the adding sugar. In the final phase of cooking.toasted almonds and pistachios are added.A final remixing gives us a very homogenous mixture.After a final cooking phase.the nougat looks somewhat like dough that has risen.It is then poured into wafer-covered moulds.