Kitchen. Calisson, nugat, berlingot … Overview of French confectionery

The calisson of Aix

A small diamond with a soft heart, the calisson is composed of a fondant with almonds and candied melon. He is dressed in a thin coat of unleavened bread and polished sugar. It appeared in its modern form around 1454, on the occasion of the wedding meal of the Good King Rene, Duke of Anjou, Count of Provence, King of Naples and Sicily with Jeanne de Laval. Given at the beginning of the 18th century in communion in place of the hosts, the calisson owes its success to Stéphanie Bicheron, who dedicated an entire confectionery to it in Paris in 1854.

Nevers negus

It was created by Grelier, a confectioner in Nevers, in honor of the Ethiopian Emperor Menelik. It’s a small square of chocolate dipped in a sugar bath for just a second. A soft heart in a crunchy envelope, the Nivernais delight was born in 1901. More than a century old, it continues to be made in keeping with tradition and is still sold in the same beautiful metal box.

Montélimar nougat. Photos Shutterstock

Montélimar nougat

In the 17th century, Olivier de Serres planted the first almond trees in the area near Montélimar and used their fruit to make nougat. With its success and the help of the local population, it is increasing the number of almond trees. It was at this time that the nougat of Montélimar supplanted that of Marseille. The recipe is then refined with the addition of melted egg whites with honey and sugar to aerate the dough.

The violets of Toulouse

In the South, the art of confiscating flowers is as old as confiscating fruit. Renowned for its delicacy, violet has grown in extensive plantations since the 19th century. Crystallized and already used in the 17th century, violet remains difficult to make and its price remains very high as a result. Elle is generally used as a decorative element.

The icy chestnuts of Ardèche.  Photos Shutterstock

The icy chestnuts of Ardèche. Photos Shutterstock

The icy chestnuts of Ardèche

Sweet chestnuts, glazed chestnuts have been in the spotlight since the reign of Louis XIV. The first glazed chestnut factory was set up in the Ardèche by Monsieur Clément Faugier in 1882. It was used as an important raw material in the region, with the Ardèche being the first department to produce chestnuts both in volume and quality. , the AOC obtains the confirmation. To be a chestnut, the chestnut must not be partitioned, that is, the fruit must remain in one piece before being candied. Hence a particularly long and delicate realization.

The berlingot of Nantes

If that of Carpentras wears a striped garment, the berlingot of Nantes is opaque. Made of baked sugar, it used to be in the shape of a snail shell and was sold in croissants on the streets of Nantes. Flavored with blackcurrant, lemon, strawberry, orange, mint, anise or coffee, these sweetness with sharp edges is tetrahedral in shape.

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