THE FAMOUS PROVENÇAL DELICACY COMES TO PARIS…

PRESS FILE
THE FAMOUS
PROVENÇAL DELICACY
COMES TO PARIS…
CALISSONS DU ROY RENÉ
«
I grew up with Calissons d'Aix. They were part of
my childhood. I will always associate them with the muchanticipated Christmas Eve meal and those precious
moments at my grandmother's house, when we would
prepare the famous thirteen Christmas desserts. Today,
the entire team from the Confiserie du Roy René and
myself are dedicated to sharing this traditional delicacy
with people throughout the world. I am very attached to
our region, to our terroir, and I'm proud to share this
attachment with others through this delicious little gem. It
may weigh just a few grams, but it captures the very
essence of French gourmandise and Provence.
Laure Pierrisnard
Managing Director
»
«
Provence is the land where I grew up, and to
which I decided to dedicate my life. For the past forty
years, I have worked tirelessly to perpetuate the
traditions of this beautiful region and contribute to its
growth and development. I supported the cause of
lavender with L'OCCITANE, and olives with Première
Pression Provence. Now I want to do my bit to support
calissons and the almond.
The Confiserie du Roy René is one of the emblems of
the south of France, a key element of its heritage.
It is a real pleasure for me to accompany the Confiserie as
it embarks on a new chapter in its history, and to help
make it better known throughout the world.
Olivier Baussan
»
CALISSONS DU ROY RENÉ
FROM NOUGAT TO
THE CALISSON D’AIX:
A PROVENÇAL
FAMILY AFFAIR…
THREE GENERATIONS
OF TRADITION
Nougat : the first
love of Roy René
At the heart of Aix-en-Provence – the
historic capital of the almond – there was
once a small confectioner's workshop
called the "Nougaterie du Roy René".
In 1920, Ernest Guillet, a passionate
artisanal nougat maker, took over the
workshop so that he could make his own
nougat recipes there. In his cauldrons, he
mixed lavender honey with Mediterranean
almonds and carefully selected dried fruits.
He worked with the very best regional
produce and stayed true to traditional
Provençal methods. The confectionery was
an immediate success.
1
Ernest Guillet
The second generation :
the return of the Calisson
In 1947, Ernest Guillet's son, René, decided
to revive one of the city's famous
sweetmeats – and an emblem of the
Provençal
region:
the
"câlin
provençal" (literally, the "Provençal hug"),
or calisson. It wasn't long before calissons
became the heart of the business,
prompting the company to change its
name to "Calissons du Roy René" in 1948.
2
René Guillet
The third generation :
a burst of new flavours
In 1980, Anne Guillet, daughter of René, took over
the reins of the company and carried on the
tradition, ensuring that calisson lovers could
continue to enjoy all the flavour and fineness of
this Provençal delicacy. She married Maurice
Farine, who became CEO of the business. He was
behind the modernization of production tools, the
introduction of speciality ranges and original new
flavours, and the opening of the factory to the
public. The actions taken by Maurice Farine to
support the company's economic development
while remaining true to the calisson's traditional
heritage have earned him recognition from the
sector. In 2012, the company was awarded the
French "EPV" label (Entreprise du Patrimoine
Vivant – Living Heritage Company).
3
Maurice Farine
THE ARRIVAL OF
OLIVIER BAUSSAN : A
NEW IMPETUS
With almost a century of expertise behind it, the company recently
welcomed Olivier Baussan, child of Provence and founder of
L'OCCITANE and Première Pression Provence.
A man with a deep love for Provence, Olivier Baussan has already
done much to support the lavender and olive industries. Now he has
great ambitions for almonds…and calissons!
Dedicated to sharing this Provençal treasure with the world, Olivier
Baussan and Laure Pierrisnard have big ideas. By the time the
company celebrates its 100th anniversary in 2020, they hope to have
doubled its turnover and increased exports to 25% of total production
ROY RENÉ TODAY:
The best-selling Calisson d’Aix
509 tons of calissons, 52 tons of nougats
Almost 50 million calissons produced each year
A presence in 22 countries
One in every two calissons sold throughout the world is a Roy René calisson
CALISSONS DU ROY RENÉ
THE NEW
BOUTIQUE
IN PARIS
For the first time in its history, Roy
René is opening a boutique in Paris
– an elegant showcase for the sweet
delights created by the famous
confectioner.
E
legant, understated and quite unique, the Roy René
boutique displays the products of Provence to perfection.
A
harmonious blend of tradition and modernity, this 100 m²
space houses the Roy René confections and other
Provençal specialities.
Glass bell-jar lights hang from the ceiling, period photos
adorn the walls, and then there's the long counter made
from light-coloured wood… The atmosphere is warm and
refined. Beneath the glass roof, there's an intimate tea
room for those who wish to take a delectable break in the
company of sweetmeats from the South of France.
Calissons du Roy René Boutique
8 rue de Lévis
75017 Paris
Open from Monday to Sunday, 10.30 am to 7.30 pm
Tel : +33 (0)1 44 71 95 28
TASTEFULLY DECORATED
The ceiling of the boutique is decorated with a
60 m² fresco by Stéphane Calais. Following on
from his works for the Hôtel de Retz in Paris'
Marais district, the Royal Monceau hotel and the
Havas building, this artist has created a unique
work of art inspired by the colours of the Roy
René "Calissons d'Exception".
Six other boutiques, in Provence
AIX EN PROVENCE, 11 rue Gaston de Saporta - 13100 Aix en Provence
CALADE – AT THE CALISSON MUSEUM, 5380 Route d’Avignon – 13089 Aix en Provence
PIOLINE - WITH CLICK 1 COLLECT, 330 rue Guillaume du Vair – 13545 Aix en Provence
LOURMARIN, 2 Montée du Galinier - 84160 Lourmarin
MARSEILLE VIEUX PORT, 1 rue de la République - 13002 Marseille
MARSEILLE VALENTINE, Centre commercial Valentine Grand Centre, Route de la Sablière - 13011 Marseille
You can also shop online at the e-boutique: CALISSON.COM
CALISSONS DU ROY RENÉ
THE CALISSON:
13.3 GRAMS OF
DELICIOUSNESS
This emblem of Aix-en-Provence is the
speciality of the Confiserie du Roy René,
which keeps the calisson tradition alive
in the most delicious way...
NATURAL
INGREDIENTS
A CENTURIES-OLD
RECIPE
The Calisson d'Aix recipe has remained unchanged since its
creation. This complex mixture of finely ground sweet almonds,
candied Provençal melon and orange peel, set on a thin layer of
wafer and topped with royal icing, has always been made in the
same way by confectioners.
- Ground, blanched almonds (at least 32% of the paste). The
Confiserie du Roy René only uses almonds from Provence and
the Mediterranean, which are fine and rich in flavour.
- Candied melon and candied orange peel (at least 30% of the
paste). Melon is the predominant fruit in this recipe (95% of the
candied fruit), and is grown exclusively in Cavaillon, Provence.
Naturally sweet, it contributes to the final texture of the
calisson. The melon is then candied in Apt – the world capital
of candied fruit since the 14th century.
- A coating of royal icing (made with egg whites), as smooth
as marble.
- A thin sheet of unleavened bread.
A BEAUTIFUL STORY, FROM
THE LAND OF CICADAS
The calisson is a unique delicacy and part of the history of the South of France. In
Provence, it is considered one of the jewels of the region, not to be taken lightly…
The legend of the Good
King René : the birth of the
Calisson d'Aix
In 1454, in Aix-en-Provence, the Good King
René of Anjou, Count of Provence, married
Jeanne de Laval. His new wife was quite a
sullen woman. In the hopes of bringing a
smile to her lips, the confectioner to the
king invented a new sweetmeat in the
shape of a smile. When Jeanne de Laval
tasted it, her face lit up and she asked:
"What do you call these delights?" "Di
calins souns (these are little hugs)," he
replied, in Provençal. And so it was that the
Calisson d'Aix entered into history.
A blessed delicacy
Since 1630, calissons have been blessed
every first Sunday in September at the
church of Saint Jean de Malte in Aix-enProvence.
In 1630, the plague, which had ravaged the
city and the region, finally ended. As a sign
of gratitude, the assessor Martelly
promised to celebrate a thanksgiving mass
every year, dedicated to the Virgin of the
Seds – the patron saint of the city. It was
during one of these services that calissons
were handed out. This tradition continued
through the centuries and still brings the
people of Aix together today.
13 desserts
At a traditional Provençal Christmas Eve
meal, it is the custom to serve 13 desserts.
While there may be some disagreements
about which desserts should be on the
table, there is never any doubt that the
calisson must be there.
A PGI LABEL FOR THE AUTHENTIC CALISSON?
Since 2002, the Confiserie du Roy René, along with other calisson makers from Aix, have been taking steps to protect the
true calisson of Aix-en-Provence by applying for PGI (Protected Geographical Indication) status. This label would certify – for
the consumer – that a calisson has been produced in Aix and in accordance with a very specific, high-quality recipe.
Composition, size and weight would be regulated.
CALISSONS DU ROY RENÉ
CALISSONS:
A PLEASURE TO
ENJOY AGAIN AND
AGAIN…
Soon it will be one hundred years old, and yet the Confiserie
du Roy René is as young as ever! Constantly reinventing itself,
it regularly introduces new variations on the original calisson,
so there's something for everyone to enjoy.
Ingredients are brought together in subtle yet bold
combinations that unite a touch of fantasy with the highestquality expertise.
THE
PETITS
CALISSONS
The Roy René calisson is also available in a
small size that makes the perfect little treat
for tea and coffee breaks. Choose from
traditional calissons or a delicious, fruity
take on the original recipe. There's fig,
raspberry, violet, lemon, orange, chocolate
and hazelnut… So many irresistible flavours
to delight the taste buds!
Petits Calissons : from € 4.50 for 100grams
Recommended retail price
THE CALISSONS
D’EXCEPTION
RASPBERRY
& MATCHA TEA
The fruity sweetness of raspberry
heightened by the subtle
sharpness of matcha tea.
7
CITRON & CHOCOLATE
A subtle blend of zesty
notes of candied Sicilian
citron peel and the smooth
intensity of cocoa.
A COLLECTION OF
DELICIOUS CALISSONS
WITH NEW FLAVOURS
INTRODUCED
THROUGHOUT
THE YEAR
SOLLIES FIG & WALNUT
CANDIED CHESTNUT
& VANILLA
The richness of Solliès fig
paste underlined by the
crispness of walnut.
Slivers of chestnut spiced
with a subtle note of
Bourbon vanilla.
CORSICAN CLEMENTINE
& COCOA NIBS
The freshness of Corsican
clementine heightened by
cocoa bean.
PEAR TARTE TATIN
GIANDUJA CHOCOLATE
& HAZELNUT
Pear and creamy caramel,
tarte tatin style.
The delicious blend of
cocoa and hazelnut.
Calissons d’Exception from €7 for 100grams
Recommended retail price.
CALISSONS DU ROY RENÉ
PROVENÇAL
VARIATIONS
ON THE
ALMOND
According to a Provençal proverb, "un bon
cousinié fau que taste sèt cop" (a good
cook tastes his dish seven times). It was
these words that inspired the Confiserie du
Roy René to create its famous recipes – all
of them delicious celebrations of the
produce of Provence…and of the almond.
CRÈME
DE NOUGAT
The Crème de Nougat Blanc
(white nougat cream) and
Crème de Nougat Noir
(black nougat cream) lend
themselves harmoniously to
the rich flavours of Provence.
CRÈME
DE CALISSON
Price : €6.80
This extraordinary cream can
be enjoyed straight from the
jar, as a delicious spread. It also
makes a great base for pastries
and desserts, giving them a
subtle and refined flavour of
calissons.
Price: €6.80
WHITE NOUGAT
& BLACK NOUGAT
It's impossible to think of Provençal confectionery without
thinking of nougat. Indeed, the original business of the Confiserie
du Roy René was nougat production. Its know-how and unique
recipe have been passed down through the generations to the
present day. Dried fruit, lavender honey from Haute-Provence,
candied fruits from Apt… All the ingredients are carefully selected
before being cooked in a copper cauldron.
From €4.50 for 100 grams
CROQUANTS
NAVETTES
MACARONS
OLIVETTES
A Provençal speciality made
with almonds and honey,
this Roy René delicacy is
not to be missed!
The Roy René Navette
Provençale is a feast for the
taste buds. Its shape
symbolizes the boat taken
by the Three Marys to the
coasts of Provence – hence
why it is said to bring good
luck to those who eat it!
This veritable Macaron de
Provence, made with
bitter almonds, is both
crunchy and deliciously
moist.
Olivettes
are
roasted
almonds coated in dark
chocolate and a fine layer
of
coloured
white
chocolate. These delicacies
are a tribute to the olive
trees of Provence, which
decorate the landscape in
shades of green and black.
From €3.50 for 100 grams
From €3.50 for 100 grams
From €3.50 for 100 grams
Recommended retail prices.
From €7.90 for 250 grams
CALISSONS DU ROY RENÉ
AIX-EN-PROVENCE
WHERE IT ALL BEGAN…
The calisson is recognized as part of the heritage of the city of Aix. Whether
you're a connoisseur or not, you can learn more about the authentic flavours of
the calisson by visiting the fascinating sites of the Confiserie du Roy René.
THE FACTORY :
Learn the secrets behind
the production of this
Provençal delicacy
Inaugurated in June 2014, the new Confiserie du
Roy René factory combines tradition with
modernity. The building is made with the same
blocks of stone that were used for the Pont du
Gard Roman aqueduct – a stone also used to
build the city of Aix-en-Provence. The factory
includes a production area at the cutting edge of
technology. Visitors can watch the confectioners
work and see the different steps in the calisson
production process as they step into the
fascinating and delicious world of confectionery.
THE PLANTATION: THE MUSEUM
Roy René almond trees
In the early spring of 2015, 500 almond trees
were planted on the three hectares of land that
surround the site of the Confiserie du Roy René
factory. In 2020, these trees will yield their first
harvest, which will be at the heart of a new
"calisson vintage"!
More generally, this project represents the
vocation of the new team: to contribute to
reviving the cultivation of almond trees in
Provence.
THE WORKSHOP
Telling a story of
gourmandise...
Confectioner: a chance to
make your own calissons
Suspended between the past and the present,
this museum takes you from one era to another
and one season to the next. It tells of the
blossoming of almond trees, with the flowers
blooming on a giant screen. It tells of how
almonds are harvested through large-format
images. Visitors can go from an old almondcracking machine to a modern, virtual tool that
enables them to create a batch of calissons in
real time.
There are two spaces* where visitors can make
their own Provençal calissons, with the help of a
master
confectioner,
using
traditional
techniques and the historic machines of the
Confiserie du Roy René. A delicious way to step
back into history…
A "LIVING HERITAGE COMPANY"
The Confiserie du Roy René has been given the French EPV label (Entreprise
du Patrimoine Vivant – Living Heritage Company) for the excellence of its
artisanal expertise.
This label, awarded by the French state, with a selection process carried out
by experts, is a mark of recognition from the French Ministry of Economy,
Finance and Industry. It distinguishes French companies with excellent
artisanal expertise and supports products made in France.
With recipes that are faithful to the purest Provençal tradition, the
Confiserie du Roy René met all the selection criteria.
* inside the factory and the boutique in Aix-en-Provence
ALMOND: THE "WHITE GOLD"
OF THE ROY RENÉ CONFECTIONERS
Since the 19th century, Provence has been renowned for its fine, delicious almonds. And
yet, in the 1930s, the cultivation of almonds diminished so much, it almost disappeared…
Spurred on by Olivier Baussan and Laure Pierrisnard, the new managing director of the
Confiserie, a major campaign to encourage the planting of almond trees has been
launched. The intention is simple: to boost the production of almonds in Provence by
encouraging farmers to plant new hectares of almond trees, offering them a local outlet for
their produce through long-term purchasing contracts.
online at calisson.com.
> Images available on request <
Press contacts // RPCA
Pierre Dromson / Camille Viel / Emmanuelle Veron
p.dromson@rpca.fr / c.viel@rpca.fr / e.veron@rpca.fr
+33 (0)1 42 30 81 00
Photo credits: Grégoire Voevodsky / H. Ely / JP. Jaubert / Sophie Spiteri / Fotolia / IStock / Canopee / DR
Products available in the Calissons du Roy René boutiques and