Le Roy René

It is in Provence that Le Roy René selects its exceptional raw materials, which combined with know-how perpetuated from generation to generation, sublimate its recipes. Almond and pistachio from Provence, melon from Cavaillon, candied fruits from Apt or Provence IGP lavender honey, this rich soil is at the origin of the famous Provencal confectionery.

Almond from Provence


From Provence

Using short supply chains as much as possible, the confectionery only works with almonds from the Mediterranean, and in particular almonds from Provence, symbolizing its commitment to the revival of the agricultural sector of this noble fruit in Provence. 1]
Over the centuries and up until the Great War, Aix-en-Provence became the world capital of the confectioners' white gold.

After the almond tree had gradually disappeared from the region, the Steering Committee for the project to revive the Provence almond industry, of which Le Roy René was a founding member, became actively involved in the revival of the almond tree in Provence. The Committee is building relationships with local producers, offering them a large local outlet through long-term purchasing contracts.

Today, the Jardins du Roy René located outside the factory include a production almond grove of 300 trees, and a heritage orchard composed of fifty almond trees of 19 different Provencal varieties.

Almond from Provence
Almond from Provence

Since ancient times, the almond, this gift of the gods, has been the source of a thousand and one sweets. Grilled, sliced, in cream, in milk, it is the fruit of all desires.

Marie-Catherine De La Roche – Calisson & Nougats – Le Roy René, éditions de la Martinière.

Pistachios in the reconquest of Provence


to the reconquest of Provence

If the origin of the pistachio in the Mediterranean area goes back to Roman times, it has gradually disappeared and left Provence and the French Riviera. This is why the association Pistache en Provence, which Le Roy René supports, has set itself the goal of encouraging the reintroduction of pistachio cultivation in Provence. Thanks to its actions with farmers and its close collaboration with the local Chambers of Agriculture, thousands of pistachio trees have been planted in the Provence-Alpes-Côte d'Azur region. Part of the harvest of these fruits is used directly to make the delicious confectionery of Le Roy René. 1]
Pistachios make up the various nougats.
Le melon de Cavaillon et les fruits confits d’Apt

Le melon de Cavaillon

et les fruits confits d’Apt

The candied melon is one of the key ingredients of the calisson d'Aix, its Vauclusienne origin is a guarantee of unique quality. 1] It is around Cavaillon in the Luberon that Le Roy René has chosen to source its melon. After growing under the beautiful sun of Provence, the melon is harvested from late June to September. It is then candied in Apt, a few kilometers from Cavaillon. It is here in the world capital of candied fruit that the master confectioners operate. They meticulously perpetuate the gestures transmitted from generation to generation since the 14th century and respect the purest Provencal tradition.
The honey of Provence

le miel

From Provence

Le Roy René honors the lavender honey IGP Provence, recognized for its rarity and its fruity notes so typical. It is this flower of Provence which sublimates its unctuous white nougat. The honey of Provence all flowers is perfectly combined with almonds to give all the strength and crunchiness of black nougat. 1]
By establishing a partnership with beekeepers, it is with the actors who are closest to the hives and bees that Roy René is actively involved. The objective? To preserve the Provence bee industry, by sowing meadows with melliferous flowers and by buying hives that are managed by passionate beekeepers, who move them to the heart of Provence.
Eggs from free-range hens

The eggs of hens

élevées en plein air

Among its commitments, and always in a quest for quality, Le Roy René sources exclusively from French producers of free-range eggs. 1]
This royal glaze, which recalls the noble origin of calissons, is the third and last layer that composes these sweets. Composed of egg whites and powdered sugar, it is delicately applied to the calisson dough.