History of a company or history of a family…

Talking about the Nougat of Diane de Poytiers means talking about the history of a family of nougat artisans for three generations…

Diane de Poytiers was originally a biscuit factory, named “Aux Délices” , founded by Charlotte, the actual director’s grandmother. Later, she met her husband who suggested to install a factory at the present site which was oriented south-north as the vacationers did their shopping on the way home.

Why Diane de Poytiers?…

The grandfather didn’t like the name “le Délicieux”. In order to change it he let himself be inspired by a chocolate factory in Clermont-Ferranc where he originated from. He investigated the local history of Montélimar and got inspired by the name of Diand de Poytiers assuming that she c=would be a beautiful ambassador for the nougat.

Diane de Poytiers was born in Saint Vallier in the department of the Drôme. Her family possessed numerous properties in the region, in particular a property on Place de la Mairie in Montélimar which bears his name, with a facade and windows in Rennaissance style. In the interior part, one can spot an intertwined D and H: H for Henry II whose favourite she was. At his death she retreated into the Château of Anet which he had left to her earlier on and where she spent her remaining years.

The factory thus is managed under the registered trademark "Nougat Diane de Poytiers", with a "Y". Legend or not, the duchess signed in this way her business dealings.

A masterly made Nougat …

The way of cooking, the cooking time, but more so the expert’s high diligence make all the difference.

The handcrafted nougat is cooked in a copper cauldron for 2 hours and one person must control the temperature at which the sugar starts boiling. For the same quantity (125 kg), the industrially made nougat is cooked in a drying oven for about 10 minutes; it does not require manual intervention.

At Diane de Poytiers, even the packaging is done manually!

A renowned nougat…

The selection of high quality raw materials enables Diane de Poytiers to produce 50 tons of nougat annually with a team of up to 9 to 12 persons. Diane de Poytiers prefers the use of local products such as honey and almonds.

The candy department Diane de Poytiers comprises a hall of 600 sq.m with the following materials:

• 2 Nougat cutters
• 2 double plated copper kettles
• 1 clinching machine for “x-form” clinching by the make of SIG 1
• 1 wrapping unit P 15 for the enwrapping with double ends
• 1 folding unit flowpack Schib
• 1 scale Elpack
• 1 tightening device
• 1 chocolate line Savy
• 1 almond roaster
• 1 cold chamber…etc…

Today you can find the nougats Diane de Poytiers in confectionaries, delicatessen, shops for regional products, the famous chocolate merchants…

In 1996, the travel guide Gault et Millau has classified the Diane de Poytiers nougat as the second best for its quality. The “green” Michelin guide as well as other tourist guides recommend it since 1998.

Diane de Poytiers essentially produces nougat of Montélimar, soft and tender, but it also has some home-made specialties such as the honey nougat, the lavender-flavoured nougat or yet fig nougat, nougat cake… this is an invitation to a trip through the heart of Provence…