Calissons Nougats from Le Roy Rene

The tale of calissons, a cherished French confection, traces its origins back to the mid-15th century in the region of Provence, where local confectioners crafted this delicacy using almonds from the area. Today, calissons remain integral to Provence's culinary traditions alongside nougats. "Calissons Nougats from Le Roy Rene" delves into this rich history, from the cultivation of almonds and melons to the intriguing stories behind Le Roy Rene, a prominent French manufacturer with over a century of expertise. The book also presents 25 innovative recipes that blend calissons with black and white nougat, curated by five esteemed chefs: Laila Aouba, Christophe Felder, Patrice Gelbart, Stephane Jego, and Georgiana Viou. Enhanced by stunning photography, this book offers a fresh and delightful exploration of these famous sweets.