Recipe for Calisson d’Aix a Sweet Almond Candy with a Long History (2024)

FAQs

What is the history of calisson d Aix? ›

Its origins date back to the 13th century but it appeared in the 15th century with the emergence of a legend: during the second wedding of King René (Count of Provence) with Jeanne de Laval, known for never smiling, the court pastry chef created this confection especially for the new queen who, after tasting it, became ...

The calisson is a traditional candy made in the heart of Provence, more precisely the warm region of Aix-en-Provence. A perfect blend of sweet and bitter almonds, candied melons and orange peel, the “calisson d'Aix” is a southern delicacy and one of France's most beloved candies.

Calissons are a traditional French candy consisting of a smooth, pale yellow, hom*ogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. They have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour.

The Calisson d'Aix is ​​a sweetness that has existed since the 19th century. The calissonnier prepares the calisson paste by mixing the candied melons, the candied orange peels, the candied fruit syrup and the pruned and white almonds.

Aix (Aquae Sextiae) was founded in 123 BC by the Roman consul Sextius Calvinus, who gave his name to its springs, following the destruction of the nearby Gallic oppidum at Entremont.

calisson {masculine}

lozenge-shaped sweet made of iced marzipan {noun} [ex.]

Aix-en-Provence is known for its stunning architecture, including the Cathédrale Saint-Sauveur, a Romanesque-Gothic church that dates back to the 5th century. Aix-en-Provence is often referred to as the “City of a Thousand Fountains” due to the numerous fountains located throughout the city.

1. Bouillabaisse. King of regional dishes, bouillabaisse is the signature dish of Marseille. For locals, its appeal lies as much in the flavour as in the ceremonial of serving and eating it: first the broth, then the fish flesh, and copious quantities of croutons and rouille (a spicy, saffron garnish) throughout.

Pompe à l'huile is an old, traditional cake or a dessert bread with a base of olive oil originating from the French region of Provence. It is typically flavored with orange-blossom water and lemon zest. The cake is characterized by its intricate decorations resembling leaves and stars.

What dessert is Marseille known for? ›

Navettes

Marseille is all about nautical themes, and even its biscuits are boat-shaped. Navettes are orange-flavored biscuits that are very popular during Christmas, yet are always available year-round.

But in general you can see lavender fields in Provence in their full glory between mid-June and mid-August. To catch them at their absolute best, visit in mid-July when their purple blooms brightest. Did you know? The higher the lavender field, the later the bloom.

Pissaladiere - Caramelised onion & anchovy flatbread popular across Provence & the Cote d'Azur. Ratatouille - Traditional vegetable stew from the Occitan region, a Provencal favourite. Salade Niçoise - A delicious famous salad from the Côte d'Azur region of France.

Calissons have been tickling Provençal taste buds since the 15th century. According to local legend, Roy René's confectioner made this almond-based treat for the king's wedding in 1454.

Built on the site of an ancient Roman forum, the Aix Cathedral (Cathédrale Saint Sauveur) is one of the oldest and best-loved buildings in Aix-en-Provence.

Aix en Provence: a city full of cultural attractions

Founded by the Romans in 122 BC, it was called Aquae Sextiae (waters of the Sextius). Its creation was motivated by the need to ensure the security of trade between Rome and the nearby Phocaean city.

The charming cobbled streets of Aix-en-Provence's old town bring visitors back in time to the Medieval era when the winding streets of the city were protected by defensive walls. The remains of these ramparts are still visible on rue Jacques de la Roque.