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 of Montélimar France. Today, their daughter Ghislaine along with her two sons, Romain and Julien, continue the family tradition. They still make their Nougat de Montélimar the traditional way, cooking small 300 lb batches in copper bain-maries, hand forming the warm nougat on marble tables, and then machine-cutting and packaging
