Roi René in Aix-en-Provence launches new pastry and reopens renovated hotel

The family confectionery house Le Roy René in Aix‑en‑Provence has introduced a new "calisson pâtissier" – a softer, slightly baked version of the traditional Provençal almond‑and‑candied‑fruit lozenge. The recipe keeps the classic one‑third almond, one‑third candied fruit (including melon) and one‑third sugar proportions, but the dough is lightly cooked to give a moister texture. Flavors such as orange‑blossom, lime‑basil, chocolate‑olive oil and pistachio are offered, and the company runs Saturday workshops where small groups learn to make the pastry themselves.

After twelve months of work, the historic Grand Hôtel Roi René MGallery near the Cours Mirabeau reopened with a full interior redesign by architect Fabien Roque. The 131 rooms feature Provence‑inspired décor, the new restaurant Aïga and updated amenities, presenting a modern take on the city’s heritage hospitality.