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    Mont-Ventoux

    Nougats Silvain

    Catégorie : Étiquette :

    Adresse

    Adresse

    Route de Vénasque

    Ville

    Saint-Didier

    Code postal

    84210

    Site web

    http://www.nougats-silvain.fr

    Geolocalisation


    Description

    “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste.


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      Mont-Ventoux

      Nougats Silvain

      « Nous voulons vous faire découvrir notre démarche de Paysans Nougatiers, vous faire comprendre l’engagement et la passion de notre famille. Au cœur du Vaucluse et au pied du Ventoux, depuis six générations nous sommes p…

      Catégorie : Étiquette :

      Adresse

      Adresse

      Route de Vénasque

      Ville

      Saint-Didier

      Code postal

      84210

      Site web

      http://www.nougats-silvain.fr

      Geolocalisation


      Description

      « Nous voulons vous faire découvrir notre démarche de Paysans Nougatiers, vous faire comprendre l’engagement et la passion de notre famille. Au cœur du Vaucluse et au pied du Ventoux, depuis six générations nous sommes producteurs de miel et d’amandes engagés dans une agriculture respectueuse et durable. Avec ces ingrédients nous élaborons notre célèbre nougat et bien d’autres spécialités de Provence à découvrir absolument Nous vous invitons à entrer dans notre monde gourmand et respectueux… une quête de l’essentiel » Nos Amandes A la fin du XIXe siècle, la Provence était le premier producteur mondial d’amandes. Ces arbres ont été en partie arrachés pour être remplacés peu à peu par la vigne. Passionnés par cette culture, nous voulons redonner à l’amandier sa place. Etagées sur les contreforts ensoleillés du Ventoux, nos amandiers poussent dans des terres caillouteuses et calcaires. Ce terroir particulier donne à notre amande toutes les qualités gustatives de ce fruit d’exception. Le monde entier nous les envie. Consommée en vert ou en sec, l’amande est un véritable trésor et une base de l’alimentation méditerranéenne. Elle apporte beaucoup des éléments minéraux nécessaires, calcium, oligo éléments. Energétique, elle permet également la diminution du cholestérol et riche en vitamines E, célèbre antioxydant, B3 et B9. Et c’est enfin ses qualités gustatives qui ont inspiré nos anciens pour élaborer les plus authentiques recettes provençales et qui aujourd’hui lui donne une place de choix en l’associant à la nouvelle cuisine créative. Enfin, l’amandier paysage formidablement nos villages et nos restanques, et participent à ce que la Provence soit si belle. Notre Miel Apiculteurs depuis plusieurs générations, nous élevons nos abeilles avec une grande attention. La grande variété végétale présente sur nos terroirs nous permet de récolter des miels aux saveurs variés et étonnantes. Des plus connus, lavande, toutes fleurs, thym, romarin, aux plus étonnants tilleul et romarin. Cette palette gustative est au service de notre créativité pour retrouver les recettes d’antan ou pour explorer de nouvelles saveurs. Les abeilles ont un rôle primordial pour maintenir la biodiversité de nos territoires, en butinant elles pollenisent les fleurs. Elles sont menacées par un environnement difficile et c’est un combat de tous les jours que nous menons avec d’autres acteurs de la région. La région du Ventoux n’a-t-elle pas été reconnue biosphère par l’Unesco ? Le nougat noir croquant Nous avons retrouvé le nougat traditionnel des provençaux, celui que nous faisait notre grand-mère. Il faisait briller nos yeux, il réchauffait les cœurs. Nous caramélisons le miel de nos ruches par une cuisson très vive dans de petits chaudrons de cuivre, puis flambé au cognac et parfumé à l’orange. Les amandes grillées issues de nos plantations étagées sur les terrasses du Ventoux sont incorporées entières, le tout étant revêtu de feuilles d’hostie. Fondant ? La recette d’Henriette retrouvée, le début d’une grande saga… Croquant ? La tradition a de l’avenir, croquant et craquant ! Le Nougat Blanc Dans un grand chaudron en cuivre, notre miel rigoureusement sélectionné est chauffé au bain- marie. Trois heures de cette cuisson à feu très doux le font blanchir. Du blanc d’œuf monté en neige donne son onctuosité au nougat, un sirop de sucre stabilise l’ensemble. Les amandes sont grillées avant d’être incorporés à la pâte. Fondant ? Oubliez les autres fondants, bienvenue dans le club des « S »… Croquant ? Craquez en découvrant la face cachée du nougat blanc ! Le nougat aux fruits : Nous, Silvain, Paysans Nougatiers, cherchons en permanence à nous étonner et faire plaisir à tous les gourmands. C’est dans cet esprit que nous travaillons à élaborer une nouvelle tendance de nougat : le nougat aux fruits. Premier né de cette recherche, le nougat aux olives a tout de suite étonné et séduit. Nous incorporons à notre nougat blanc tendre des olives noires de notre village ainsi qu’un soupçon de romarin pour relever. « Nous voulons vous faire découvrir notre démarche de Paysans Nougatiers, vous faire comprendre l’engagement et la passion de notre famille. Au cœur du Vaucluse et au pied du Ventoux, depuis six générations nous sommes producteurs de miel et d’amandes engagés dans une agriculture respectueuse et durable. Avec ces ingrédients nous élaborons notre célèbre nougat et bien d’autres spécialités de Provence à découvrir absolument Nous vous invitons à entrer dans notre monde gourmand et respectueux… une quête de l’essentiel » Nos Amandes A la fin du XIXe siècle, la Provence était le premier producteur mondial d’amandes. Ces arbres ont été en partie arrachés pour être remplacés peu à peu par la vigne. Passionnés par cette culture, nous voulons redonner à l’amandier sa place. Etagées sur les contreforts ensoleillés du Ventoux, nos amandiers poussent dans des terres caillouteuses et calcaires. Ce terroir particulier donne à notre amande toutes les qualités gustatives de ce fruit d’exception. Le monde entier nous les envie. Consommée en vert ou en sec, l’amande est un véritable trésor et une base de l’alimentation méditerranéenne. Elle apporte beaucoup des éléments minéraux nécessaires, calcium, oligo éléments. Energétique, elle permet également la diminution du cholestérol et riche en vitamines E, célèbre antioxydant, B3 et B9. Et c’est enfin ses qualités gustatives qui ont inspiré nos anciens pour élaborer les plus authentiques recettes provençales et qui aujourd’hui lui donne une place de choix en l’associant à la nouvelle cuisine créative. Enfin, l’amandier paysage formidablement nos villages et nos restanques, et participent à ce que la Provence soit si belle. Notre Miel Apiculteurs depuis plusieurs générations, nous élevons nos abeilles avec une grande attention. La grande variété végétale présente sur nos terroirs nous permet de récolter des miels aux saveurs variés et étonnantes. Des plus connus, lavande, toutes fleurs, thym, romarin, aux plus étonnants tilleul et romarin. Cette palette gustative est au service de notre créativité pour retrouver les recettes d’antan ou pour explorer de nouvelles saveurs. Les abeilles ont un rôle primordial pour maintenir la biodiversité de nos territoires, en butinant elles pollenisent les fleurs. Elles sont menacées par un environnement difficile et c’est un combat de tous les jours que nous menons avec d’autres acteurs de la région. La région du Ventoux n’a-t-elle pas été reconnue biosphère par l’Unesco ? Le nougat noir croquant Nous avons retrouvé le nougat traditionnel des provençaux, celui que nous faisait notre grand-mère. Il faisait briller nos yeux, il réchauffait les cœurs. Nous caramélisons le miel de nos ruches par une cuisson très vive dans de petits chaudrons de cuivre, puis flambé au cognac et parfumé à l’orange. Les amandes grillées issues de nos plantations étagées sur les terrasses du Ventoux sont incorporées entières, le tout étant revêtu de feuilles d’hostie. Fondant ? La recette d’Henriette retrouvée, le début d’une grande saga… Croquant ? La tradition a de l’avenir, croquant et craquant ! Le Nougat Blanc Dans un grand chaudron en cuivre, notre miel rigoureusement sélectionné est chauffé au bain- marie. Trois heures de cette cuisson à feu très doux le font blanchir. Du blanc d’œuf monté en neige donne son onctuosité au nougat, un sirop de sucre stabilise l’ensemble. Les amandes sont grillées avant d’être incorporés à la pâte. Fondant ? Oubliez les autres fondants, bienvenue dans le club des « S »… Croquant ? Craquez en découvrant la face cachée du nougat blanc ! Le nougat aux fruits : Nous, Silvain, Paysans Nougatiers, cherchons en permanence à nous étonner et faire plaisir à tous les gourmands. C’est dans cet esprit que nous travaillons à élaborer une nouvelle tendance de nougat : le nougat aux fruits. Premier né de cette recherche, le nougat aux olives a tout de suite étonné et séduit. Nous incorporons à notre nougat blanc tendre des olives noires de notre village ainsi qu’un soupçon de romarin pour relever. « Nous voulons vous faire découvrir notre démarche de Paysans Nougatiers, vous faire comprendre l’engagement et la passion de notre famille. Au cœur du Vaucluse et au pied du Ventoux, depuis six générations nous sommes producteurs de miel et d’amandes engagés dans une agriculture respectueuse et durable. Avec ces ingrédients nous élaborons notre célèbre nougat et bien d’autres spécialités de Provence à découvrir absolument Nous vous invitons à entrer dans notre monde gourmand et respectueux… une quête de l’essentiel » Nos Amandes A la fin du XIXe siècle, la Provence était le premier producteur mondial d’amandes. Ces arbres ont été en partie arrachés pour être remplacés peu à peu par la vigne. Passionnés par cette culture, nous voulons redonner à l’amandier sa place. Etagées sur les contreforts ensoleillés du Ventoux, nos amandiers poussent dans des terres caillouteuses et calcaires. Ce terroir particulier donne à notre amande toutes les qualités gustatives de ce fruit d’exception. Le monde entier nous les envie. Consommée en vert ou en sec, l’amande est un véritable trésor et une base de l’alimentation méditerranéenne. Elle apporte beaucoup des éléments minéraux nécessaires, calcium, oligo éléments. Energétique, elle permet également la diminution du cholestérol et riche en vitamines E, célèbre antioxydant, B3 et B9. Et c’est enfin ses qualités gustatives qui ont inspiré nos anciens pour élaborer les plus authentiques recettes provençales et qui aujourd’hui lui donne une place de choix en l’associant à la nouvelle cuisine créative. Enfin, l’amandier paysage formidablement nos villages et nos restanques, et participent à ce que la Provence soit si belle. Notre Miel Apiculteurs depuis plusieurs générations, nous élevons nos abeilles avec une grande attention. La grande variété végétale présente sur nos terroirs nous permet de récolter des miels aux saveurs variés et étonnantes. Des plus connus, lavande, toutes fleurs, thym, romarin, aux plus étonnants tilleul et romarin. Cette palette gustative est au service de notre créativité pour retrouver les recettes d’antan ou pour explorer de nouvelles saveurs. Les abeilles ont un rôle primordial pour maintenir la biodiversité de nos territoires, en butinant elles pollenisent les fleurs. Elles sont menacées par un environnement difficile et c’est un combat de tous les jours que nous menons avec d’autres acteurs de la région. La région du Ventoux n’a-t-elle pas été reconnue biosphère par l’Unesco ? Le nougat noir croquant Nous avons retrouvé le nougat traditionnel des provençaux, celui que nous faisait notre grand-mère. Il faisait briller nos yeux, il réchauffait les cœurs. Nous caramélisons le miel de nos ruches par une cuisson très vive dans de petits chaudrons de cuivre, puis flambé au cognac et parfumé à l’orange. Les amandes grillées issues de nos plantations étagées sur les terrasses du Ventoux sont incorporées entières, le tout étant revêtu de feuilles d’hostie. Fondant ? La recette d’Henriette retrouvée, le début d’une grande saga… Croquant ? La tradition a de l’avenir, croquant et craquant ! Le Nougat Blanc Dans un grand chaudron en cuivre, notre miel rigoureusement sélectionné est chauffé au bain- marie. Trois heures de cette cuisson à feu très doux le font blanchir. Du blanc d’œuf monté en neige donne son onctuosité au nougat, un sirop de sucre stabilise l’ensemble. Les amandes sont grillées avant d’être incorporés à la pâte. Fondant ? Oubliez les autres fondants, bienvenue dans le club des « S »… Croquant ? Craquez en découvrant la face cachée du nougat blanc ! Le nougat aux fruits : Nous, Silvain, Paysans Nougatiers, cherchons en permanence à nous étonner et faire plaisir à tous les gourmands. C’est dans cet esprit que nous travaillons à élaborer une nouvelle tendance de nougat : le nougat aux fruits. Premier né de cette recherche, le nougat aux olives a tout de suite étonné et séduit. Nous incorporons à notre nougat blanc tendre des olives noires de notre village ainsi qu’un soupçon de romarin pour relever. « Nous voulons vous faire découvrir notre démarche de Paysans Nougatiers, vous faire comprendre l’engagement et la passion de notre famille. Au cœur du Vaucluse et au pied du Ventoux, depuis six générations nous sommes producteurs de miel et d’amandes engagés dans une agriculture respectueuse et durable. Avec ces ingrédients nous élaborons notre célèbre nougat et bien d’autres spécialités de Provence à découvrir absolument Nous vous invitons à entrer dans notre monde gourmand et respectueux… une quête de l’essentiel » Nos Amandes A la fin du XIXe siècle, la Provence était le premier producteur mondial d’amandes. Ces arbres ont été en partie arrachés pour être remplacés peu à peu par la vigne. Passionnés par cette culture, nous voulons redonner à l’amandier sa place. Etagées sur les contreforts ensoleillés du Ventoux, nos amandiers poussent dans des terres caillouteuses et calcaires. Ce terroir particulier donne à notre amande toutes les qualités gustatives de ce fruit d’exception. Le monde entier nous les envie. Consommée en vert ou en sec, l’amande est un véritable trésor et une base de l’alimentation méditerranéenne. Elle apporte beaucoup des éléments minéraux nécessaires, calcium, oligo éléments. Energétique, elle permet également la diminution du cholestérol et riche en vitamines E, célèbre antioxydant, B3 et B9. Et c’est enfin ses qualités gustatives qui ont inspiré nos anciens pour élaborer les plus authentiques recettes provençales et qui aujourd’hui lui donne une place de choix en l’associant à la nouvelle cuisine créative. Enfin, l’amandier paysage formidablement nos villages et nos restanques, et participent à ce que la Provence soit si belle. Notre Miel Apiculteurs depuis plusieurs générations, nous élevons nos abeilles avec une grande attention. La grande variété végétale présente sur nos terroirs nous permet de récolter des miels aux saveurs variés et étonnantes. Des plus connus, lavande, toutes fleurs, thym, romarin, aux plus étonnants tilleul et romarin. Cette palette gustative est au service de notre créativité pour retrouver les recettes d’antan ou pour explorer de nouvelles saveurs. Les abeilles ont un rôle primordial pour maintenir la biodiversité de nos territoires, en butinant elles pollenisent les fleurs. Elles sont menacées par un environnement difficile et c’est un combat de tous les jours que nous menons avec d’autres acteurs de la région. La région du Ventoux n’a-t-elle pas été reconnue biosphère par l’Unesco ? Le nougat noir croquant Nous avons retrouvé le nougat traditionnel des provençaux, celui que nous faisait notre grand-mère. Il faisait briller nos yeux, il réchauffait les cœurs. Nous caramélisons le miel de nos ruches par une cuisson très vive dans de petits chaudrons de cuivre, puis flambé au cognac et parfumé à l’orange. Les amandes grillées issues de nos plantations étagées sur les terrasses du Ventoux sont incorporées entières, le tout étant revêtu de feuilles d’hostie. Fondant ? La recette d’Henriette retrouvée, le début d’une grande saga… Croquant ? La tradition a de l’avenir, croquant et craquant ! Le Nougat Blanc Dans un grand chaudron en cuivre, notre miel rigoureusement sélectionné est chauffé au bain- marie. Trois heures de cette cuisson à feu très doux le font blanchir. Du blanc d’œuf monté en neige donne son onctuosité au nougat, un sirop de sucre stabilise l’ensemble. Les amandes sont grillées avant d’être incorporés à la pâte. Fondant ? Oubliez les autres fondants, bienvenue dans le club des « S »… Croquant ? Craquez en découvrant la face cachée du nougat blanc ! Le nougat aux fruits : Nous, Silvain, Paysans Nougatiers, cherchons en permanence à nous étonner et faire plaisir à tous les gourmands. C’est dans cet esprit que nous travaillons à élaborer une nouvelle tendance de nougat : le nougat aux fruits. Premier né de cette recherche, le nougat aux olives a tout de suite étonné et séduit. Nous incorporons à notre nougat blanc tendre des olives noires de notre village ainsi qu’un soupçon de romarin pour relever. « Nous voulons vous faire découvrir notre démarche de Paysans Nougatiers, vous faire comprendre l’engagement et la passion de notre famille. Au cœur du Vaucluse et au pied du Ventoux, depuis six générations nous sommes producteurs de miel et d’amandes engagés dans une agriculture respectueuse et durable. Avec ces ingrédients nous élaborons notre célèbre nougat et bien d’autres spécialités de Provence à découvrir absolument Nous vous invitons à entrer dans notre monde gourmand et respectueux… une quête de l’essentiel » Nos Amandes A la fin du XIXe siècle, la Provence était le premier producteur mondial d’amandes. Ces arbres ont été en partie arrachés pour être remplacés peu à peu par la vigne. Passionnés par cette culture, nous voulons redonner à l’amandier sa place. Etagées sur les contreforts ensoleillés du Ventoux, nos amandiers poussent dans des terres caillouteuses et calcaires. Ce terroir particulier donne à notre amande toutes les qualités gustatives de ce fruit d’exception. Le monde entier nous les envie. Consommée en vert ou en sec, l’amande est un véritable trésor et une base de l’alimentation méditerranéenne. Elle apporte beaucoup des éléments minéraux nécessaires, calcium, oligo éléments. Energétique, elle permet également la diminution du cholestérol et riche en vitamines E, célèbre antioxydant, B3 et B9. Et c’est enfin ses qualités gustatives qui ont inspiré nos anciens pour élaborer les plus authentiques recettes provençales et qui aujourd’hui lui donne une place de choix en l’associant à la nouvelle cuisine créative. Enfin, l’amandier paysage formidablement nos villages et nos restanques, et participent à ce que la Provence soit si belle. Notre Miel Apiculteurs depuis plusieurs générations, nous élevons nos abeilles avec une grande attention. La grande variété végétale présente sur nos terroirs nous permet de récolter des miels aux saveurs variés et étonnantes. Des plus connus, lavande, toutes fleurs, thym, romarin, aux plus étonnants tilleul et romarin. Cette palette gustative est au service de notre créativité pour retrouver les recettes d’antan ou pour explorer de nouvelles saveurs. Les abeilles ont un rôle primordial pour maintenir la biodiversité de nos territoires, en butinant elles pollenisent les fleurs. Elles sont menacées par un environnement difficile et c’est un combat de tous les jours que nous menons avec d’autres acteurs de la région. La région du Ventoux n’a-t-elle pas été reconnue biosphère par l’Unesco ? Le nougat noir croquant Nous avons retrouvé le nougat traditionnel des provençaux, celui que nous faisait notre grand-mère. Il faisait briller nos yeux, il réchauffait les cœurs. Nous caramélisons le miel de nos ruches par une cuisson très vive dans de petits chaudrons de cuivre, puis flambé au cognac et parfumé à l’orange. Les amandes grillées issues de nos plantations étagées sur les terrasses du Ventoux sont incorporées entières, le tout étant revêtu de feuilles d’hostie. Fondant ? La recette d’Henriette retrouvée, le début d’une grande saga… Croquant ? La tradition a de l’avenir, croquant et craquant ! Le Nougat Blanc Dans un grand chaudron en cuivre, notre miel rigoureusement sélectionné est chauffé au bain- marie. Trois heures de cette cuisson à feu très doux le font blanchir. Du blanc d’œuf monté en neige donne son onctuosité au nougat, un sirop de sucre stabilise l’ensemble. Les amandes sont grillées avant d’être incorporés à la pâte. Fondant ? Oubliez les autres fondants, bienvenue dans le club des « S »… Croquant ? Craquez en découvrant la face cachée du nougat blanc ! Le nougat aux fruits : Nous, Silvain, Paysans Nougatiers, cherchons en permanence à nous étonner et faire plaisir à tous les gourmands. C’est dans cet esprit que nous travaillons à élaborer une nouvelle tendance de nougat : le nougat aux fruits. Premier né de cette recherche, le nougat aux olives a tout de suite étonné et séduit. Nous incorporons à notre nougat blanc tendre des olives noires de notre village ainsi qu’un soupçon de romarin pour relever. « Nous voulons vous faire découvrir notre démarche de Paysans Nougatiers, vous faire comprendre l’engagement et la passion de notre famille. Au cœur du Vaucluse et au pied du Ventoux, depuis six générations nous sommes producteurs de miel et d’amandes engagés dans une agriculture respectueuse et durable. Avec ces ingrédients nous élaborons notre célèbre nougat et bien d’autres spécialités de Provence à découvrir absolument Nous vous invitons à entrer dans notre monde gourmand et respectueux… une quête de l’essentiel » Nos Amandes A la fin du XIXe siècle, la Provence était le premier producteur mondial d’amandes. Ces arbres ont été en partie arrachés pour être remplacés peu à peu par la vigne. Passionnés par cette culture, nous voulons redonner à l’amandier sa place. Etagées sur les contreforts ensoleillés du Ventoux, nos amandiers poussent dans des terres caillouteuses et calcaires. Ce terroir particulier donne à notre amande toutes les qualités gustatives de ce fruit d’exception. Le monde entier nous les envie. Consommée en vert ou en sec, l’amande est un véritable trésor et une base de l’alimentation méditerranéenne. Elle apporte beaucoup des éléments minéraux nécessaires, calcium, oligo éléments. Energétique, elle permet également la diminution du cholestérol et riche en vitamines E, célèbre antioxydant, B3 et B9. Et c’est enfin ses qualités gustatives qui ont inspiré nos anciens pour élaborer les plus authentiques recettes provençales et qui aujourd’hui lui donne une place de choix en l’associant à la nouvelle cuisine créative. Enfin, l’amandier paysage formidablement nos villages et nos restanques, et participent à ce que la Provence soit si belle. Notre Miel Apiculteurs depuis plusieurs générations, nous élevons nos abeilles avec une grande attention. La grande variété végétale présente sur nos terroirs nous permet de récolter des miels aux saveurs variés et étonnantes. Des plus connus, lavande, toutes fleurs, thym, romarin, aux plus étonnants tilleul et romarin. Cette palette gustative est au service de notre créativité pour retrouver les recettes d’antan ou pour explorer de nouvelles saveurs. Les abeilles ont un rôle primordial pour maintenir la biodiversité de nos territoires, en butinant elles pollenisent les fleurs. Elles sont menacées par un environnement difficile et c’est un combat de tous les jours que nous menons avec d’autres acteurs de la région. La région du Ventoux n’a-t-elle pas été reconnue biosphère par l’Unesco ? Le nougat noir croquant Nous avons retrouvé le nougat traditionnel des provençaux, celui que nous faisait notre grand-mère. Il faisait briller nos yeux, il réchauffait les cœurs. Nous caramélisons le miel de nos ruches par une cuisson très vive dans de petits chaudrons de cuivre, puis flambé au cognac et parfumé à l’orange. Les amandes grillées issues de nos plantations étagées sur les terrasses du Ventoux sont incorporées entières, le tout étant revêtu de feuilles d’hostie. Fondant ? La recette d’Henriette retrouvée, le début d’une grande saga… Croquant ? La tradition a de l’avenir, croquant et craquant ! Le Nougat Blanc Dans un grand chaudron en cuivre, notre miel rigoureusement sélectionné est chauffé au bain- marie. Trois heures de cette cuisson à feu très doux le font blanchir. Du blanc d’œuf monté en neige donne son onctuosité au nougat, un sirop de sucre stabilise l’ensemble. Les amandes sont grillées avant d’être incorporés à la pâte. Fondant ? Oubliez les autres fondants, bienvenue dans le club des « S »… Croquant ? Craquez en découvrant la face cachée du nougat blanc ! Le nougat aux fruits : Nous, Silvain, Paysans Nougatiers, cherchons en permanence à nous étonner et faire plaisir à tous les gourmands. C’est dans cet esprit que nous travaillons à élaborer une nouvelle tendance de nougat : le nougat aux fruits. Premier né de cette recherche, le nougat aux olives a tout de suite étonné et séduit. Nous incorporons à notre nougat blanc tendre des olives noires de notre village ainsi qu’un soupçon de romarin pour relever. « Nous voulons vous faire découvrir notre démarche de Paysans Nougatiers, vous faire comprendre l’engagement et la passion de notre famille. Au cœur du Vaucluse et au pied du Ventoux, depuis six générations nous sommes producteurs de miel et d’amandes engagés dans une agriculture respectueuse et durable. Avec ces ingrédients nous élaborons notre célèbre nougat et bien d’autres spécialités de Provence à découvrir absolument Nous vous invitons à entrer dans notre monde gourmand et respectueux… une quête de l’essentiel » Nos Amandes A la fin du XIXe siècle, la Provence était le premier producteur mondial d’amandes. Ces arbres ont été en partie arrachés pour être remplacés peu à peu par la vigne. Passionnés par cette culture, nous voulons redonner à l’amandier sa place. Etagées sur les contreforts ensoleillés du Ventoux, nos amandiers poussent dans des terres caillouteuses et calcaires. Ce terroir particulier donne à notre amande toutes les qualités gustatives de ce fruit d’exception. Le monde entier nous les envie. Consommée en vert ou en sec, l’amande est un véritable trésor et une base de l’alimentation méditerranéenne. Elle apporte beaucoup des éléments minéraux nécessaires, calcium, oligo éléments. Energétique, elle permet également la diminution du cholestérol et riche en vitamines E, célèbre antioxydant, B3 et B9. Et c’est enfin ses qualités gustatives qui ont inspiré nos anciens pour élaborer les plus authentiques recettes provençales et qui aujourd’hui lui donne une place de choix en l’associant à la nouvelle cuisine créative. Enfin, l’amandier paysage formidablement nos villages et nos restanques, et participent à ce que la Provence soit si belle. Notre Miel Apiculteurs depuis plusieurs générations, nous élevons nos abeilles avec une grande attention. La grande variété végétale présente sur nos terroirs nous permet de récolter des miels aux saveurs variés et étonnantes. Des plus connus, lavande, toutes fleurs, thym, romarin, aux plus étonnants tilleul et romarin. Cette palette gustative est au service de notre créativité pour retrouver les recettes d’antan ou pour explorer de nouvelles saveurs. Les abeilles ont un rôle primordial pour maintenir la biodiversité de nos territoires, en butinant elles pollenisent les fleurs. Elles sont menacées par un environnement difficile et c’est un combat de tous les jours que nous menons avec d’autres acteurs de la région. La région du Ventoux n’a-t-elle pas été reconnue biosphère par l’Unesco ? Le nougat noir croquant Nous avons retrouvé le nougat traditionnel des provençaux, celui que nous faisait notre grand-mère. Il faisait briller nos yeux, il réchauffait les cœurs. Nous caramélisons le miel de nos ruches par une cuisson très vive dans de petits chaudrons de cuivre, puis flambé au cognac et parfumé à l’orange. Les amandes grillées issues de nos plantations étagées sur les terrasses du Ventoux sont incorporées entières, le tout étant revêtu de feuilles d’hostie. Fondant ? La recette d’Henriette retrouvée, le début d’une grande saga… Croquant ? La tradition a de l’avenir, croquant et craquant ! Le Nougat Blanc Dans un grand chaudron en cuivre, notre miel rigoureusement sélectionné est chauffé au bain- marie. Trois heures de cette cuisson à feu très doux le font blanchir. Du blanc d’œuf monté en neige donne son onctuosité au nougat, un sirop de sucre stabilise l’ensemble. Les amandes sont grillées avant d’être incorporés à la pâte. Fondant ? Oubliez les autres fondants, bienvenue dans le club des « S »… Croquant ? Craquez en découvrant la face cachée du nougat blanc ! Le nougat aux fruits : Nous, Silvain, Paysans Nougatiers, cherchons en permanence à nous étonner et faire plaisir à tous les gourmands. C’est dans cet esprit que nous travaillons à élaborer une nouvelle tendance de nougat : le nougat aux fruits. Premier né de cette recherche, le nougat aux olives a tout de suite étonné et séduit. Nous incorporons à notre nougat blanc tendre des olives noires de notre village ainsi qu’un soupçon de romarin pour relever.


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        Mont-Ventoux

        Nougats Silvain

        Catégorie : Étiquette :

        Adresse

        Adresse

        Route de Vénasque

        Ville

        Saint-Didier

        Code postal

        84210

        Site web

        http://www.nougats-silvain.fr

        Geolocalisation


        Description

        “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste.


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