Paris Collector Box with Calissons from Provence
Paris Collector Box with Calissons from Provence-Gourmet Food
Petits Calissons in a lovely box with the “Eiffel Tower” drawing.
ALLERGÈNES - almonds, egg white, nuts
HISTORY OF CALISSONS AND TOP FRENCH PRODUCER DU ROY RENE
The calisson is recognized as part of the heritage of the city of Aix. Whether you’re a connoisseur or not, you can learn more about the authentic flavours of the calisson by visiting the fascinating sites of the Confiserie du Roy René.
Nougat: first love of Roy René
In the heart of Aix-en-Provence, the historic capital of the almond, there was once a small confectioner’s workshop called the “Nougaterie du Roy René”.
In 1920, Ernest Guillet, a passionate artisanal nougat maker, took over the workshop so that he could make his own nougat and calisson recipes there.
He worked with the very best regional produce and stayed true to traditional Provençal methods. The confectionery was an immediate success.
The second generation: the return of the calisson
In 1947, Ernest Guillet’s son, René, decided to revive one of the city’s famous sweets, and an emblem of Provence: the «câlin provençal» (literally, the “Provençal hug”), or Calisson. It wasn’t long before calissons became the heart of the business, prompting the company to change its name to «Calissons du Roy René» in 1948.
THE LEGEND OF THE ROY RENÉ
Legend has it that the wedding between Jeanne de Laval and the Roy René took place in 1454, in Aix-en-Provence. On this occasion, the Confectioner of the King invented a new sweet for the beautiful but stern Queen. As she tasted this confectionery at the end of the wedding feast, her face lit up with a smile and she asked: “What do you call these delights? Di calin soun (these are little hugs)”, came the reply, in Provencal. And so, the Calisson d’Aix entered into history, whose form evokes the Queen’s smile.
|Ingredients||almonds, candied melon (melon, glucose fructose syrup, sugar), sugar, glucose fructose syrup, egg white, candied orange peel (orange peel, glucose fructose syrup, sugar), bread enzymes (potato starch, sunflower butter), flavor natural quinine.|