This delicious, wholesome confection envelopes almonds (and a dash of pistachios) in soft, creamy nougat made with egg whites and lavender honey (without this rare lavender honey, it cannot be called Nougat de Montélimar).
Truly artisanal, this classic Provençal confection is made in small batches in copper cauldrons and rolled out onto marble slabs in a confiserie first founded as G. Savin in 1900. The small company—only 15 employees!—is still family-run by brother-sister team Jaques and Ghislane Savin.
It’s a wonderful treat in the lunch box or gym bag, as an afternoon pick-me-up with coffee or tea, or as a light dessert.