The candy factory
Some smells invariably bring back fond memories of childhood. That of the steaming cup of chocolate that invigorated us after a day at school. That of the juicy clementine that made you wait for Santa Claus to come. And finally, the tempting confectionery that filled the stalls of the funfair. Close your eyes for a moment. Can you smell the unmistakable aroma of caramelized peanuts? Open your eyes again and let yourself be overwhelmed by an explosion of flavors: you’re at the Conservatoire de la Confiserie d’Amboise.
The fascinating story of a passionate confectioner
With his green suit and thin, delicately curled moustache, Nicolas Viollet has all the hallmarks of Monsieur Loyal. Born into a family of confectioners, he was just 16 when he bought his first calissons machine. With a CAP and then a BTM in chocolate and confectionery in his pocket, he embarked on the project of a lifetime. To travel the length and breadth of France in search of vintage tools and machines, in order to preserve the memory of an ancestral craft.
Make your own lollipop!
As soon as you enter the Conservatoire, your senses are awakened (an understatement!). A gallery dotted with antique objects, posters and machines plunges you into a joyous and exciting world. Step up to this long, whirring machine: since 1920, it has been used to stretch sugar while maintaining its temperature. Thus malleable, the colored sugar can be worked more easily. Note the dexterity of the confectioner as he shapes his lollipops into the most unexpected shapes: a cat, a duck… After the theory, it’s time for practice! Nicolas shows you how to wrap the warm sugar around the stick, and then it’s up to you! A beautifully flavoured lollipop, homemade please!
On the other side of the room, we’re busy making nougats. Honey, egg whites, a little syrup and a few dried fruits. Leave to rest for 24 hours, then apply a sheet of unleavened bread to prevent sticking (you’ve heard of unleavened bread – it’s the same material as communion wafers). Still working by hand, the confectioner then delicately places each cut nougat into an ingenious seven-year-old machine, which wraps them individually.
Candy paradise
There’s no doubt that, just like the children, you’ll find your eyes sparkling as you walk through the store of this candy paradise. Pralines, nougats, berlingots, lollipops, marshmallows… It’s a firework display of colors, textures and flavors! Just one word of advice: forget your dentist’s recommendations for a while, and treat yourself!
The Conservatoire de la Confiserie is open every day (except Mondays, except during school vacations). It’s best to visit in the afternoon to take advantage of the “lollipop-making” animation.
Conservatoire de la Confiserie
22 rue Germain Chauveau
37400 Amboise
02.47.30.08.53
Le Crinkly d’Alexandre Calder
Dans le jardin bordé par l’Amasse, ne manquez pas d’admirer le Crinkly d’Alexandre Calder. Le mobile de l’un des plus célèbres sculpteurs américains y trône en effet majestueusement. Il pointe au gré des vents son bec vers le château royal.
