Under the Christmas tree, on the holiday dinner table, or at Christmas markets, nougat is a festive must-have. With its flavors of honey, roasted almonds, and sometimes pistachios, this confection both tender and crunchy instantly evokes the sunshine of Provence and the warmth of shared moments.
A long and delicious history
The word “nougat” is believed to come from the Latin nux gatum, meaning “nut cake.” It appeared in Provence in the 17th century, particularly in Montélimar, which has since become the undisputed capital of nougat.
Traditionally, there are two versions:
- White nougat is soft and melt-in-the-mouth, made with egg whites, honey, and almonds.
- Black nougat is richer and more intense, made only with honey and caramelized almonds.
Both recipes are part of the 13 desserts of Christmas, symbols of prosperity and generosity in Provençal tradition.
The Secret to a Great Nougat
As with olive oil, it all comes down to exceptional ingredients:
- High-quality honey, often lavender, for its floral sweetness.
- Almonds from Provence or the Mediterranean, roasted to perfection.
And the patient, precise artisanal know-how that gives nougat its characteristic texture.
A Gourmet Combination by Oliviers&Co
At Oliviers&Co, we love pairing Southern flavors to elevate traditions. Nougat pairs beautifully with:
- A few drops of fig balsamic vinegar for an unexpected fruity touch.
- Vanilla ice cream drizzled with a hint of mild Grand Cru olive oil.
- Or simply with a gourmet coffee to perfectly conclude a festive meal.
A Little Square of Happiness
Beneath its apparent simplicity, nougat embodies the full richness of Mediterranean gastronomy: authenticity, balance, and generosity.
One bite, and the sunshine of Provence fills the magic of Christmas.
