CHOCOLATE : chocolate factory shop and the « Ecole du Grand Chocolat » to discover a whole range of different products and learn to prepare recipes at the gourmet training courses where you get to take home your own creations. The art of Chocolate by Paul Kéruel- at the “Atelier du Chocolatier” in Crest: sculpture, invitation to watch production at all times, An Aztec cellar where the history of chocolate is recounted by the chocolate maker himself. Exclusively Fair Trade and Organic chocolate. The tradition perpetrated by father and son over 3 generations at the Morin Chocolate factory in Donzère: traditional chocolate production to delight the palates of chocolate lovers who are invited to visit the workshops where the different stages of chocolate production are presented.

NOUGAT FROM MONTELIMAR : White nougat, in both its soft and hard fo rms, is made with sugar, honey, egg white, vanilla, almonds, pistachios or crystallized fruit. Black nougat, a very crunchy variant, is made from honey and almonds.

POGNE FROM ROMANS : These large brioches are made with eggs and flavoured with orange flower and rum. The origins of the pogne lie in the Middle Ages; on feast days people took a "poignie" (fistful) of wheat flour, which, once kneaded, formed the basis of a girdle cake known as a "poignie". One fine day a baker's wife added eggs, butter, sugar and flavoured the dough.
This is how the "Pogne de Romans" was born.

THE SUISSE : This is a biscuit flavoured with orange peel in the shape of a Vatican Swiss guard. The Suisse was created by Valence pastry cooks at the time of the exile and death, in Valence, of Pope Pius VI at the time of the "Directoire" (1795-1799).

HONEY FROM PROVENCE : carries the IGP label (Geographically Protected Indication), part of which is situated in the Drôme. This honey is recognized for its specific aromatic characteristics (lavender, rosemary, mixed flowers). It is produced from nectar or honey dew which the bees collect from natural flora found in Provence or from specific crops grown in the area. Optimal weather conditions of south-east France enable early flowering (for instance as early as February – March for rosemary and as late as September – October for heather).