The nougat from the village of Montélimar (in the Avergne-Rhône-Alps region of France) is world-renowned for its exquisite quality. Every summer, hungry tourists—including jet-setters and later, rock stars—looking for sun and the southern France lifestyle, enjoyed the succulent Nougat de Montélimar as they passed through on the N7 highway 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 entrance of the town. Eventually, George and Simone sold Suprem' Nougat to their two children, Jacques and Ghislaine Savin. Today, Ghislaine along with her two sons, Romain and Julien, continue the family tradition. They still make their Nougat de Montélimar the traditional way: with excellent ingredients and cooked in copper bain-maries in small 300 lb batches (diminutive when compared with industrial output). The warm nougat is formed by hand on marble tables by experienced confiseurs, and it is then efficiently machine-cut and packaged.