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The Conservatory of Confectionery in Amboise, already renowned for its diverse collection of sweet delights, has now expanded its offering with a new gourmet treat: the "épices de chambre". These delicious confections, inspired by Renaissance traditions, take visitors on a sensory and historical journey through the refined flavors of the past. Today, the Conservatory of Amboise invites you to rediscover these sugary treasures, a true symbol of an era where culinary art blended with elegance and sophistication.

A delicious journey through time

The Conservatory is a temple of confectionery, where Nicolas Viollet's passion for the craft meets the fascinating history of a vast collection. A seasoned collector, he has gathered over 2,000 rare items that bear witness to the evolution of confectionery. This living museum is a journey through time and flavor, where every object tells a story and every machine has its own tale to share.

From a young age, Nicolas was fascinated by the delicate art of confectionery. At 12, he was already making his own pralines, and by 16, he had purchased his first calisson machine. His passion gave rise to a remarkable collection of historic machines and emblematic tools of artisanal confectionery. Among the treasures on display are rare items like a 1910 lollipop roller, sugar cookers, dragée turbines, and lozenge presses.

The Conservatory is known for its unique atmosphere, reminiscent of "Charlie and the Chocolate Factory," with an industrial flair. It’s a magical space where machines seem to come to life, an orchestra of sweet-making in all its forms. The diversity of the collection, in size, origin, and era, immerses visitors in the captivating history of this ancestral savoir-faire.

This is not merely a museum, but a vibrant place where guests can discover the ingenuity of artisans and the technological evolution of confectionery. A must-visit for lovers of sweets and culinary history, it’s an essential stop in Amboise.

"Épices de chambre": sweet treats of the Renaissance

In addition to boiled sugars, pralines, nougats, and chocolate confections, the Conservatory brings back the iconic Renaissance sweets: "épices de chambre". These delights, true treasures from the past, offer a taste of history, when the nobility enjoyed delicately spiced and sugary confections.

During the Renaissance, sugar-coated spices were a traditional end-of-meal treat. Their subtlety and refined flavor made them highly prized. Guests would often take them home in their own sugar boxes, called "drageoirs," to enjoy them later in the privacy of their rooms—hence the name "épices de chambre".

These confections featured ingredients such as clove, ginger, cinnamon, coriander, cardamom, aniseed, as well as dried fruits like hazelnuts and almonds. Each ingredient is carefully cooked in melted sugar and honey, resulting in a crunchy texture and intense flavor that evokes both exoticism and luxury.

The Conservatory of Amboise invites you to rediscover these sweet treasures, witnesses to the culinary sophistication of the Renaissance, and to immerse yourself in the history of these once-celebrated spiced delicacies. Far more than simple sweets, "épices de chambre" are a symbol of a culinary art where every flavor and gesture was a celebration of elegance and indulgence.

22 Rue Germain Chauveau,
37400 Amboise

Tel: +33 (0)2 47 30 08 53

Learn more about the Amboise Confectionery