Calisson d'Aix from Provence, Le Roy René
A very special treat, created for the Royal Wedding in Provence. And Gluten-free!
Comes in two options:
A metal box with 8 mini calissons, 50g
A cardboard box with 21 small calissons, 125g
A metal gift box with 26 large calissons, 340g
The recipe for Calisson d'Aix has remained unchanged since its creation in 1454, and still to this day it is made from finely ground sweet almonds, Provençal melon and orange peel, set on a bed of rice paper and coated with royal icing.
Picture this - It's 1454 in the sunny town of Aix-en-Provence. King René of Anjou is getting hitched to Jeanne de Laval. Now, Jeanne's not exactly thrilled about the whole thing—probably because King René was much older than her.
So, what does King René do? He turns to his royal confectioner for help. In a stroke of genius (or perhaps desperation), the confectioner whips up a concoction of ground almonds, candied melon, and orange blossom, all lovingly shaped into little diamond treats.
These sweet gems were so delicious that when Jeanne tasted one, she actually smiled! Legend has it she exclaimed, "Di calin soun" (meaning "little hugs" in Provençal), and thus, the Calisson was born.
So there you have it—a sweet treat that saved a royal wedding and brought a smile to a queen’s face in Aix-en-Provence. Keep this in mind for ayone who neds cheering=)
Ingredients: Candied fruits 41% (fruits 54% (melon 96%, orange and lemon peels), glucose-fructose syrup, sugar), almonds 30% (of which 30% from Provence), sugar, egg white 2,5%, glucose syrup, invert sugar syrup, unleavened bread 0,2% (potato starch, sunflower oll), natural flavourings, bitter almonds extract.
May contain traces of other nuts.
Origins of almonds: Iberian Peninsula, France (Provence); of melon: France (Provence).
A very special treat, created for the Royal Wedding in Provence. And Gluten-free!
Comes in two options:
A metal box with 8 mini calissons, 50g
A cardboard box with 21 small calissons, 125g
A metal gift box with 26 large calissons, 340g
The recipe for Calisson d'Aix has remained unchanged since its creation in 1454, and still to this day it is made from finely ground sweet almonds, Provençal melon and orange peel, set on a bed of rice paper and coated with royal icing.
Picture this - It's 1454 in the sunny town of Aix-en-Provence. King René of Anjou is getting hitched to Jeanne de Laval. Now, Jeanne's not exactly thrilled about the whole thing—probably because King René was much older than her.
So, what does King René do? He turns to his royal confectioner for help. In a stroke of genius (or perhaps desperation), the confectioner whips up a concoction of ground almonds, candied melon, and orange blossom, all lovingly shaped into little diamond treats.
These sweet gems were so delicious that when Jeanne tasted one, she actually smiled! Legend has it she exclaimed, "Di calin soun" (meaning "little hugs" in Provençal), and thus, the Calisson was born.
So there you have it—a sweet treat that saved a royal wedding and brought a smile to a queen’s face in Aix-en-Provence. Keep this in mind for ayone who neds cheering=)
Ingredients: Candied fruits 41% (fruits 54% (melon 96%, orange and lemon peels), glucose-fructose syrup, sugar), almonds 30% (of which 30% from Provence), sugar, egg white 2,5%, glucose syrup, invert sugar syrup, unleavened bread 0,2% (potato starch, sunflower oll), natural flavourings, bitter almonds extract.
May contain traces of other nuts.
Origins of almonds: Iberian Peninsula, France (Provence); of melon: France (Provence).
A very special treat, created for the Royal Wedding in Provence. And Gluten-free!
Comes in two options:
A metal box with 8 mini calissons, 50g
A cardboard box with 21 small calissons, 125g
A metal gift box with 26 large calissons, 340g
The recipe for Calisson d'Aix has remained unchanged since its creation in 1454, and still to this day it is made from finely ground sweet almonds, Provençal melon and orange peel, set on a bed of rice paper and coated with royal icing.
Picture this - It's 1454 in the sunny town of Aix-en-Provence. King René of Anjou is getting hitched to Jeanne de Laval. Now, Jeanne's not exactly thrilled about the whole thing—probably because King René was much older than her.
So, what does King René do? He turns to his royal confectioner for help. In a stroke of genius (or perhaps desperation), the confectioner whips up a concoction of ground almonds, candied melon, and orange blossom, all lovingly shaped into little diamond treats.
These sweet gems were so delicious that when Jeanne tasted one, she actually smiled! Legend has it she exclaimed, "Di calin soun" (meaning "little hugs" in Provençal), and thus, the Calisson was born.
So there you have it—a sweet treat that saved a royal wedding and brought a smile to a queen’s face in Aix-en-Provence. Keep this in mind for ayone who neds cheering=)
Ingredients: Candied fruits 41% (fruits 54% (melon 96%, orange and lemon peels), glucose-fructose syrup, sugar), almonds 30% (of which 30% from Provence), sugar, egg white 2,5%, glucose syrup, invert sugar syrup, unleavened bread 0,2% (potato starch, sunflower oll), natural flavourings, bitter almonds extract.
May contain traces of other nuts.
Origins of almonds: Iberian Peninsula, France (Provence); of melon: France (Provence).
About the Artisans:
I’m thrilled to bring Le Roy René, a family-run confectionery from Aix-en-Provence, to the Netherlands. After visiting their factory and Calisson Museum, I was struck by their dedication to quality—using exceptional raw ingredients and time-honored methods to craft nougats, calissons, and other Provençal delights.
Founded in 1920, Le Roy René has spent over a century perfecting these treats while championing sustainability—reviving almond farming in Provence, supporting biodiversity, and protecting local wildlife.
Want to learn more about Le Roy René, their craftsmanship, and other artisans at Terre à Table? Head to our About the Artisans page!
