a confectioner makes Paris honey nougat

In Eure-et-Loir, a manufacturer makes traditional nougat, with passion fruit or chocolate. The nougat is made with honey from Paris. The manufacturer, who is also a beekeeper, has 250 hives arranged on the roofs of the capital. “The honey that we are going to harvest here, in Nation, is not the same honey that I harvest in Montmartre (…) because the flowers are not exactly the same”explains Gaël Cartron, beekeeper and confectioner at “Les Nougats de Paris”.

The nougats are made in Luplanté (Eure-et-Loir), located 1 hour30 from Paris. To have a good nougat, you have to monitor the temperature to the nearest degree. Overcooking results in hard nougat, while undercooking nougat will sink. The sugar syrup is mixed with beaten eggs and honey. In addition to traditional nougat, Gaël Cartron makes it with dehydrated fruit. The confectionery must dry 48 hours before being tasted.