Artisan Provence white nougat with almonds and IGP lavender honey

Our Valensole almonds and IGP Provence lavender honey — an exceptional alliance

This white nougat was born from a meeting between two Provençal treasures: our whole Valensole almonds — Lauranne and Ferragnès varieties, grown without glyphosate on our family farm — and a Provence lavender honey certified IGP, selected for its floral sweetness and the guarantee of its Provençal origin.

Our almonds represent 36% of the recipe — a generous proportion, in keeping with the requirements of the Nougat de Provence specification. They bring their natural crunch, their sweet and slightly buttery flavour, and the richness of their sun-drenched limestone terroir.

The IGP Provence lavender honey (28%) responds with its characteristic floral roundness — together, they compose the perfect balance of a white Provence nougat faithful to tradition.

Cooked in a copper cauldron by a master confectioner in Sault — the capital of Provençal nougat — according to an ancestral recipe unchanged for generations. No preservatives. No artificial flavouring.

Available at www.terraroma.fr with international delivery.

• Whole Provence almonds (36%) — Lauranne and Ferragnès varieties, family farm in Valensole
• IGP Provence lavender honey (28%)
• Crystallised sugar
• Glucose syrup (maize, wheat — non-allergens)
• Wafer (potato starch, water)
• Egg white

No preservatives · No artificial flavouring · Handcrafted in Sault, Provence

Allergens: almonds, egg. May present an allergenic risk for sensitive individuals.

Nutritional values per 100 g:

• Energy: 1,816 kJ / 432 kcal
• Fat: 14.10 g
• of which saturated fatty acids: 1.03 g
• Carbohydrates: 66.00 g
• of which sugars: 62.70 g
• Protein: 8.00 g
• Salt: 0.014 g

White Provence nougat, far beyond simple tasting

Nougat and lavender ice cream
Crumble the white nougat and fold it into a homemade vanilla ice cream base. Add a few drops of lavender floral water for a Provençal touch — a fresh, refined dessert that evokes summer in Valensole.

Dark chocolate and nougat fondue
Cut pieces of nougat and dip them into melted 70% dark chocolate. The crunch of Provence almonds and the sweetness of lavender honey meet the bitterness of chocolate — an irresistible combination of textures and flavours.

Dried fruit and Provençal nougat tart
Scatter nougat shards over a fig and apricot tart to add a sweet, crunchy touch. A generous Provençal dessert, best served warm with a drizzle of honey.

Provence almond and nougat brownies
Add nougat shards to a dark chocolate brownie batter before baking. The nougat melts slightly and caramelises — an original treat that showcases Valensole almonds in a new form.

Provençal gourmet yoghurt
Mix pieces of nougat into a plain sheep's milk yoghurt. Add a handful of crushed Provence almonds and a drizzle of honey. Simple, elegant, rooted in the terroir.

Apple and white nougat crumble
Fold nougat shards into a butter crumble topping. During baking, the nougat melts and caramelises within the crumble — a contrast of flavours and textures that reinvents the Provençal classic.