Two people who love the land and its scents, Audrey (whose family has been flower picking for four generations) and Thierry Bortolini (a gardener who has crafted the most beautiful private Mediterranean gardens) invite you into their 18th-century family estate, Le Domaine du Mas de l’Olivine in Peymeinade (10 minutes from Grasse). As sweets-lovers themselves, they turn the flowers of their own gardens into delectable treats.
Founded in 1949, the Confiserie Florian in the Gorges du Loup sits in a breathtaking setting beside the Loup River, in the lower hills of Grasse’s beautiful backcountry.
Decorated with antique furniture from the South of France dating from the 17th and 18th centuries, both Confiserie Florian locations, Nice and Le Pont du Loup, are a blend of tradition, refinement, and taste.
All year long, we welcome visitors from the around the world and show them how we make these delightful specialties of the South of France.
The pastry crust: 250gr flour, 2 tablespoons fine granulated (caster) sugar, a pinch of salt, 75gr softened butter, 75gr olive oil, one cup orange-blossom floral water.
The pie filling: one medium peeled Pleine de Naples (violin) squash, one-half stick vanilla, half-cup orange-flower water, sugar according to taste.
Set at the foot of the city of Grasse, the Moulin du Rossignol is one of the Alpes-Maritimes’ last oil mills still in operation. Visitors can discover its wonders on guided tours and during sampling sessions of the mill’s various products. Built in 1760 beside a stream known as “Le Rossignol,” the mill has been managed by the Giorgis family since 1932. Today, new, sophisticated machinery works alongside the granite millstones.
This modern mill, at the foot of the village, just celebrated its hundredth birthday. Yet it is at the cutting edge of oil-milling technology : no more millstones, no more palm-frond mats stacked to filter the oil, no more presses ; instead, a series of steel mixers that allow for streamlined, rapid production by centrifugation, in line with European standards.
Our mill in the Provençal countryside (15 minutes from Cannes and 10 minutes from Grasse) is a wonderful place to visit with family or friends, whether in summer or winter.
If you have the good fortune to come in the wintertime, you can tour the mill when the production season is in full swing and get an up-close view of how olive oil is made.
In summertime, you can enjoy our exceptional site and tour the mill; a video will show you the various steps of olive-oil production and you can taste our local specialties in the midday Riviera sun!
The Confiserie Florian has officially opened its brand-new, trendy premises, a veritable wonderland for sweets lovers: the “Boutique du Chocolat,” just 20 meters from the entrance to the Florian candy factory in Pont-du-Loup.
Inside, visitors are welcomed by a fascinating museum area, with a large mural explaining the history of chocolate and depicting the various processing stages, from cocoa farming to preparation of the final product.
Red-label honey by Lautard Jean-Louis (Le Tignet), handcrafted jams, orange wine, olive oil (Les Mées, Nyons, Alpilles, from the Jacques Chibois’ Bastide Saint-Antoine, Champ Soleil in La Trinité), but also comestibles made from flowers: a range of rose, mimosa, jasmine, and violet syrups, flower jams, candied rose petals. There are also Bellet (Via Julia) and Saint-Jeannet (M. Rasse) wines, flower liqueurs, génépi from Méolans-Revel. And try the exquisite aperitif made with the Grasse rose: petals macerated in alcohol, sugar, and white wine.
Domaine de la Royrie: Exceptional olive trees for exceptional organic olive oils
One kilo white flour, one cup olive oil, 6 whole eggs, 150gr fine granulated (caster) sugar, 20gr table salt, 100gr orange-flower water, 50gr baker’s yeast.