A traditional speciality of the Albion plateau in Haute-Provence, Sault nougat has been artisan-made by the Boyer company since 1887. To make it, lavender honey from Provence and beaten egg whites are cooked in cauldrons before adding vanilla syrup and regional almonds at the end. Served between two pieces of matzah, Sault nougat is available in two versions: white, which is liked for its smooth, tender texture, and black for its delicately caramelised flavour…
If you visit the Boyer company's little museum in Sault, you can learn a bit more about the history of this delicious treat and how it's made.
