Where to buy bread cakes chocolates ice cream Montélimar

One of the most prestigious nougateries of Montélimar, founded in 1837. Since 2000, Caroline Brotte-Honnoré and Didier Honnoré have been at the helm of this prestigious company, which remains the oldest traditional nougatery still in business. And the^4th generation will take over! The company produces 144 tons of delicacies per year! Besides the classic nougat, hard or soft, a beautiful collection of marshmallows, calissons and even strawberry, lemon, lychee lollipops... The gourmands are at the festival!

On the Place du Marché in the old town of Montélimar, Maison Dulac boasts a tempting window display and, in summer, a terrace where you can enjoy a cup of tea with a pastry. Pastry chef-chocolatier Jean-Philippe Dulac is an authentic artisan of good taste, trained at the best schools (second pastry chef at Pic and pastry chef at Valrhona's École du grand chocolat), who makes us melt with pleasure. If Dulac is known for the variety and flavors of his macaroons and his divine artisanal summer ice creams, his chocolates are equally renowned. And the pleasure can be doubled, as a second boutique has opened at 140 avenue Jean-Jaurès.

Appreciated since time immemorial, nougat is now one of the stars of confectionery. For 160 years, Chabert and Guillot have been repeating the traditional gestures necessary for its production in the beautiful city of Montélimar. The excellence of its know-how has been rewarded with the Entreprise du patrimoine vivant label.

History. The history of the nougat Chabert et Guillot is above all the history of the Chabert family. It began in 1800 with Alexandre, a pastry chef on rue Puissantour (now rue Raymond-Daujat), who made white and black nougat for the Christmas and New Year holidays. His son Ernest will succeed him.

With the third generation, represented by Charles Chabert (1888-1953), the first major transformation took place. While the reputation of nougat made in the family pastry industry grew, Charles noticed that its manufacture took a major part, to the point of relegating the sale of cakes to the background. Nougat is now eaten and offered all year round, without waiting for the Nativity. Chabert then became a full-fledged nougat maker. Rather than continue operating in the cramped premises on rue Puissantour, he convinced his brother-in-law, Henri Guillot, to provide him with the additional capital necessary to buy back the Déjour establishments. We are in 1913, and the Chabert & Guillot brand, which was then created, adopted the birth date of its predecessor in the area. The untimely death of Henri Guillot, with no descendants, kept the company in the Chabert family. Since 1991, the street on which the plant is located has been renamed Charles-Chabert Street. Pierre Chabert, who takes over, develops and perpetuates the family's work. Chabert et Guillot then established itself as the first and most renowned nougat manufacturer in Montélimar. In 1954, director Gilles Grangier, who shot Le Printemps, l'automne, et l'amour à Montélimar, chose the Chabert & Guillot factory as the setting for his comedy, with a Fernandel nougatier pattern as the star. Pierre Chabert will devote himself to the community through the professional union and the economic interest group Inter-Nougat (sale of nougat on the highway).

Fifth generation of nougat masters, Didier Chabert took over the management of the company in 1985. He will be at the origin of the company's second major transformation, that of its transition to technology. In 1987, he invested in an ultra-perfected process to produce ten tons of nougat in 24 hours. In 1992, with the help of François Roelens, mining engineer, he created the liquid nougat, called Montélimar nougat cream, positioning the nougat as an ingredient for pastries and ice cream.

In 1997, the company, a leader in the world of Montélimar nougat, wanted to expand worldwide and sought alliances with a major group. For its part, La Raffinerie Tirlemontoise S.A., the leading Belgian sugar producer - itself a subsidiary of Südzucker, the leading European sugar producer - intended to continue its investment efforts in the pastry ingredients market. Thus, on ¹ October of the same year, the French nougat leader and the European sugar leader joined forces to jointly pursue and develop many products under the brand name of the Surafti group's subsidiaries. In July 2003, Nougat Delavant joined the NCG+ group.

The products. Soft nougat, hard, dark or crunchy nougat, chocolate-coated nougat, organic nougat, nougat cream, calissons and fruit pastes.

Employment. Chabert et Guillot has 160 employees who produce 15 tons of nougat daily and a turnover of 25 million euros.

Chabert et Guillot has been perpetuating the nougat tradition in Montélimar since 1848. While many brands have taken the gamble of expanding their product range, Chabert et Guillot has decided to concentrate on what has made the local confectionery so successful: nougat and nothing but nougat. You'll find 4 stores in Montélimar, the one at this address being the factory outlet where you'll find more than 30 varieties of nougat in a wide range of colors and flavors.

Another nougat icon, Suprem'nougat, has been operating since 1900. The factory can be visited, mainly as a guided tour with a specialist on hand to answer your questions. In the store, you'll find all kinds of nougats, including traditional (36% almonds from Provence, chestnut honey) and Montélimar (30% almonds, 25% lavender honey, 2% pistachios), as well as a wide range of flavors, from chestnut to blueberry and from fig to pistachio. The second star of the house: the calisson!

Since 1949, Le Chaudron d'Or has been making nougat in copper cauldrons with lavender honey from the Drôme, almonds from Spain, pistachios from Sicily, and vanilla from Reunion. You must try the dominos of soft nougats coated with fine chocolates to vary the pleasures. We like the iron boxes with retro designs filled with wrapped nougats that can be easily recycled. The house also offers an online sales service. If you want to see the making of the chocolates, it's in the morning... And what a smell!