Recipes

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.

Cold scoops of melon sorbet, a few cubes of cantaloupe, a mint leaf: diced calissons from Arnaud Soubeyran’s Calissons Display Box, smooth and delicately fruity, echo the melon with their candied fruit and almond.