\b0 Many French cities have their own speciality pastries and desserts: \i calissons\i0 fro
m Aix, \i berlingots\i0 from \b \ATXul1024 \cf4 \ATXht256 Nantes\b0 \ATXul0 \cf0 \ATXht0 , \i madeleines\i0 from Commercy, and \i bergamotes\i0 from Nancy. MontΘlimar is the home of \i nougat\i0 , made from almonds (the almond tree, originally from As
ia, was introduced into the region in the sixteenth century) and the honey of the Alps of Provence. The demand for this product, which keeps well and can vary greatly in consistency and flavor, has grown to such an extent in the twentieth century that it