Since the 16th century, Nevers has constantly been producing high-fired pottery. This technique, which originated in Italy, involves firing pieces twice, at 980° and then at 940° with remarkable results.
The main drawback of the high-firing technique is the limited number of colours. Only blue, green, ochre and black are resistant to it. This is where the originality and renown of Nevers pottery originates from. Pottery sells abroad and even today, visitors come here to buy Nevers's Blue Gold.
Wrapped in an orange-coloured fondant envelop, the Impérial Nougatine nougat has a crunchy almond and sugar centre. The Nougatine de Nevers was dreamed up over a century ago by Jean-Louis Bourumeau. The sweet earned its reputation as a result of the Empress Eugénie's sweet tooth.
Indeed, in 1862, when Napoleon was staying in Nevers, his majestic wife fell under the spell of these sweets. Upon returning to Paris, she placed a large order to allow others to share her delicious discovery.
Today, this gastronomic tradition is perpetuated by the pâtisserie Edé, which holds the trade secret.
Created in 1902 to commemorate the visit of the King of Ethiopia, the Négus is a soft caramel sweet, which is either chocolate or coffee flavoured, and which is covered in sugar. This amber-coloured sweet is manufactured in the traditional manner by the Confiserie Lyron, which has held the trademark since 1909.
Drink in moderation, but see the Pouilly Fumé, a dry wine with a strange name, which will enchant wine buffs with its very fruity taste. Also worth mentioning are the Coteaux Charitois or Giennois, which are other Ligerian wines with growing reputations.