Packed with 32 individual bite-sized pieces of chewy nougat, this special-edition tin makes an excellent gift. Provence’s Suprem’Nougat G. Savin makes some of our favorite nougat, a French specialty of almonds and pistachios enveloped in soft, creamy egg whites sweetened with rare lavender honey (a must if it is to bear the coveted Nougat de Montélimar name).
About the producer
Tucked in the village of Montélimar, in the Auvergne-Rhône-Alpes region of France, Suprem’Nougat G. Savin is the picture of small-batch artisan confection making. Husband-and-wife Georges and Simone Savin purchased the confectionery in 1957, eventually selling the business to their children who continue to operate it today alongside their own children. Run by just 15 employees, Suprem’Nougat G. Savin uses traditional techniques and tools to make everything by hand in miniscule 300-pound batches (tiny compared to industrial output).
