The calisson recipe has not changed since the XVth century.
The Confiserie du Roy René still uses freshly blanched almonds, to keep the aroma, and industrial methods of calisson production still include certain ancient techniques.
Likewise, in nougat production, nothing in the time- honoured methods has changed.
The same alchemy of lavender honey from upper Provence mingled with almonds and dried fruit is distilled in small cauldrons.
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