Who hasn't dreamed of eating a cloud?
That's why the sky is so blue in Provence!
Because we put all the clouds in jars mixed with honey and almonds.
A recipe invented and well kept secret by Marc Chaloin, who has found the perfect balance to transform nougat into a spread as light as a cloud.
Warning: Last items in stock!
Nougat Mousse with Honey Made in Provence
It can be enjoyed without restraint on toast, waffles or pancakes, and for epicureans it can even be served with fresh cheese.