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Conservatoire de la Confiserie, a museum, workshop and store, inviting you to discover the techniques of sugar work.
From Renaud to Brel, through France Gall or the cinema, sweets stick to the teeth of our culture. And for good reason! They flavour our territory. Each town has its own speciality, capable of taking us back to our childhood memories. It is this great history of the confectionery that Nicolas Viollet wishes to share, in this unique place in France. It must be said that he fell into the pot when he was little! Here, one is craftsman confectioner of generation in generation. A love of sugar and machines since this enthusiast resurrects and collects more than 2 000 pieces, of all sizes, all ages and all origins. With a desire to participate in the preservation of tangible and intangible heritage, he has decided to create a museum in 2021, both workshop and shop. In an industrial atmosphere of the late 19th century, the public is invited to discover its ancestral know-how through demonstrations of the day's confections: pastilles, berlingots, dragées, nougats, pralines, calissons... Discover the manufacturing process of your favourite sweets and the very particular and demanding techniques of sugar work. Candies still warm to be tasted in preview. A sort of appetizer before finding them in the shop. There is no doubt that this new address in Amboise will be a success: the French are greedy, they consume 215,000 tons of sweets per year!
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