Recipes

Violet petals scattered over a dark, airy chocolate mousse crunch lightly under the spoon: Confiserie Florian’s Crystallized Violet Petals, each coated individually in the Riviera tradition, add a gentle floral note to a classic French dessert.

Just before serving, the set lemon cream gets a crown of lightly crunchy leaves: Confiserie Florian’s Crystallized Verbena Leaves, fresh verbena dressed in sugar, echo the citrus with their fresh, lemony aroma.

Filled with whipped cream and fresh raspberries, the meringue nests wait for a final flourish: Confiserie Florian’s Crystallized Rose Petals, hand-picked around Grasse and dressed in sugar, add a frosted look and a delicate crunch.

Little windows of melted candy glow like stained glass once the cookies cool: Berlingots Candies from Confiserie Florian, the Riviera confectioner founded in 1921, bring lime, rose, mandarin and strawberry to sixteen sugar cookies.

Snap off a shard of frozen yogurt and find a candy inside, its sugar shell crunching before the soft, fruity heart. La Nantaise de Confiserie’s Rigolette Nantaise Candies, a classic from Nantes, make this bark as fun to break as to eat.

Threaded on little skewers, pineapple, melon and strawberries wait for their crown of half a calisson: Arnaud Soubeyran’s Tutti-Frutti Calissons, blending mixed candied fruits and almonds, bring color and a festive note to the end of a meal.

Christmas Eve in Provence ends with dried figs, dates, clementines and nuts spread across the table: Arnaud Soubeyran’s Traditional Calissons, with candied melon, orange and almonds beneath their icing, take pride of place among the thirteen desserts.

The nougat starts to soften inside a golden, buttery crêpe, right beside slices of banana: Arnaud Soubeyran’s soft nougats, sold in bulk and made by hand in Montélimar, bring honey, almonds and pistachios to a fifteen-minute dessert.

In each glass, tangy Greek yogurt and bright berries hide a crunch of almonds and pistachios: the Soft Nougat Display Box from Arnaud Soubeyran, forty individually wrapped pieces, turns a few of them into an easy, honeyed treat.

Hot espresso poured over vanilla ice cream, then a scatter of chewy crumbs: the small soft nougat bar from Arnaud Soubeyran, made in Montélimar with honey, almonds and pistachios, melts into a five-minute dessert.

Slice after slice, the frozen cream reveals chewy pieces of honey, almond and pistachio: Arnaud Soubeyran’s large soft nougat bar, handcrafted in Montélimar with lavender and flower honey, becomes an elegant make-ahead dessert.

Warm from the oven, the marshmallow slumps and the chocolate starts to melt between two butter cookies: Arnaud Soubeyran’s chocolate-coated guimauves, scented with orange blossom, bring back a gentle taste of childhood.