10 Calissons, Lillamand.
EPILILAMINICAL
The calisson made by Lilamand in Saint Remy de Provence since 1866.
A traditional confectionery introduced in Provence in the 15th century at the court of King René, Calisson is a subtle alliance between almond and candied fruit, which we have been working on by hand for 5 generations.
To make the most of our Calissons, we advise you to store them in a cool and dry place at room temperature, between 10° and 20°.
EPILILAMINICAL
Specific References
Pour 100g
Energie (KJ) 1925 Energie (Kcal) 460
Graisses(g) 24 dont acides gras saturés (g) 2,2
Glucides (g) 53 dont sucre (g) 40
protéines (g) 8,8
Sel (g) <0,5
amandes, melon et orange confits (fruits, sucre, sirop de glucose. Conservateur: acide sorbique. Susceptible de contenir des sulfites), blanc d’œuf déshydraté, hostie (fécule de pomme de terre, huile de tournesol).
The calisson made by Lilamand in Saint Remy de Provence since 1866.