Mont-Ventoux

    Nougats Silvain

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    Adres

    adres

    Route de Vénasque

    stad

    Saint-Didier

    Postcode

    84210

    Website

    http://www.nougats-silvain.fr

    Kaart


    Beschrijving

    “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste. “We want to show you the way we work as nougat makers and farmers, and to help you understand our family’s passion and commitment. We have been producing honey and almonds at the foot of Mt Ventoux in the heart of the Vaucluse for six generations, and are devoted to responsible and sustainable farming. We use our own ingredients to make our famous nougat as well as a range of other specialities from Provence that await discovery. Come on in to our eco-friendly world of good food in the quest for all that is essential”. Our almonds Provence was the world’s leading almond producer at the end of the 19th century. Many of the trees, however, were uprooted and gradually replaced by vines. But we are passionate about almonds and want to restore the fruit to its rightful place. Our almond trees grow on the terraced, sunny slopes of Mt Ventoux in rocky, limestone soil. It is a special terroir that gives this exceptional fruit its enhanced taste, making our almonds the envy of the entire world. Almonds, which can be eaten green or dry, are a real treasure, and are one of the bases of the Mediterranean diet. They provide many of the mineral nutrients that we need, as well as calcium and trace elements. Almonds are packed with energy, help to reduce cholesterol levels, and are rich in vitamins E – the famous antioxidant –, B3 and B9. But it is the almond’s special taste that inspired our ancestors to devise the most authentic Provençal recipes, and it is this same taste that gives the fruit a prominent place in creative nouvelle cuisine. Almond trees add tremendously to the landscape of our villages and terraced hillsides, helping to make Provence such a beautiful region. Our honey We have been beekeepers for several generations, and we raise our bees with great care. The tremendous variety of plants to be found on our land means that we can collect different types of honey with varied and amazing flavours, from the best known – lavender, wild flower, thyme and rosemary – to the more surprising, such as lime with rosemary. This wide range of tastes feeds our creativity for finding old recipes or exploring new flavours. The bees play a vital role in maintaining the biodiversity of our land by foraging and pollinizing the flowers. But they are threatened by the challenging environment, and we are fighting an on-going battle with other key players in the region. After all, hasn’t the area around Ventoux been recognised as a biosphere reserve by UNESCO? Crunchy black nougat We have rediscovered the traditional nougat of Provence, the one that our grandmother used to make for us, which would bring a shine to our eyes and warmth to our hearts. We caramelise the honey from our hives by cooking it at a very high temperature in small copper cauldrons, then flambéing it in cognac and flavouring it with orange. We then add whole toasted almonds from our stepped plantations on the terraces of Mt Ventoux, and then wrap everything in sheets of wafer. Fondant nougat? Henriette’s recipe has been rediscovered, and it’s the beginning of a great saga… Crunchy nougat? The tradition with a future, crisp and crunchy! White nougat Our carefully-selected honey is heated in a water bath in a large copper pot. It is blanched after being cooked for three hours over a very low heat. Whipped egg-white gives the nougat its creaminess, and sugar syrup stabilizes the entire ensemble. The almonds are roasted before being included in the confection. Fondant nougat? Forget all the other fondants, welcome to the Sylvain club… Crunchy nougat? Crunch it and you’ll succumb as you discover the hidden side of white nougat! Fruit nougat: We, the Silvains – famers and nougat makers – constantly strive for surprise and to please every palate. It is in the spirit that we are working to develop a new trend in nougat: nougat made from fruit. The first product in this quest was an olive nougat, which was an immediate surprise and success. We included black olives from our village together with a hint of rosemary in our soft white nougat to round off the taste.


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