The Calisson first appeared in Aix in 1454 at the wedding feast for the second marriage of King René to Jeanne de Laval. During the meal, the princess, who never laughed, tasted this sweetmeat and smiled, thus bestowing her noble approval. A courtier asked his neighbour : What is the Queen enjoying so much? - Di Calin soun ( signs of affection), came the answer in Provencal. That is how Calissons were born. The Master Confectioner of the Roy René Company follows four centuries of tradition in Aix-en-Provence and over 80 years in the Company, when he lovingly mixes almonds and candied melons, thus ensuring time-honoured quality for gourmets.