The nougat from the village of Montélimar (in the Avergne-Rhône-Alps region of France) is world-renowned thanks to its exquisite quality—and to a highway. Every summer, hungry tourists—including jet-setters and later, rock stars—looking for sun and the southern France lifestyle, gobbled up the succulent Nougat de Montélimar as they passed through town on the N7 on their way to the Cote d’Azure (even the Beatles sing about it).
In 1957, confectioner Georges Savin and his wife Simone purchased the esteemed Confiserie Suprem’ Nougat, located on the N7 at the beginning of town. They couldn’t have planned it better! Eventually, George and Simone sold Suprem' Nougat to their two children, Jacques and Ghislaine Savin, who have continued on with the family tradition.
Jacque and Ghislaine were able to connect the dots between the artisan talk and the artisan walk: their nougat de Montélimar is truly made in the traditional way: with excellent ingredients and cooked in copper bain-maries in small 300 lb batches (downright diminutive when compared with industrial output). The warm nougat is formed by hand on marble tables by experienced confiseurs, and it is then machine-cut and packaged (this helps deliver a premium product at an efficient price).
The small company—only 15 employees!—is still family-run by brother-sister team Jaques and Ghislane Savin.