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Lorraine
In 1220, an apothecary in Verdun was looking for a way to preserve his medicinal almonds. He coated them in sugar and honey. He had just invented the oldest confectionery in France.
Confectionery from Lorraine.
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The history of the dragée de Verdun began in 1220, making it the oldest confectionery in France. At the time, an apothecary (pharmacist) in the city of Verdun was seeking a practical way to preserve and transport the almonds he used in his medicinal preparations. He had the ingenious idea of coating these almonds in a mixture of cooked sugar and honey, creating a hard shell that preserved the fruit while making it more pleasant to eat.
Initially rough and uneven, the dragée acquired its smooth shape over the centuries, retaining that of the fruit it coats. It became a luxury reserved for grand occasions and the nobility: from the 16th century onwards, it was offered in princely courts, where it was nicknamed the "bonbon des princes". In 1783, the J. Boivin confectionery opened on rue Mazel in Verdun — the first step towards what would become Établissements Braquier. In 1871, Léon Braquier and Édouard Boivin purchased Château de Coulmier, a former holiday residence of the bishops of Verdun, to build a vast factory; the company "La Dragée de Verdun, anciens Établissements L. Braquier" was formally incorporated there in 1921, giving dragée production an artisanal industrial framework that continues to this day.
Verdun, a town in the Meuse, has styled itself as the capital of dragées for eight centuries. The town is famous for two very different reasons: its terrible battle of 1916, one of the deadliest clashes of the First World War, and its sweet dragées — symbols of life and celebration that stand in striking contrast to its wartime history. The Braquier factory, completely destroyed during the Battle of Verdun in 1916, was rebuilt and modernised, perpetuating the confectionery tradition at the very heart of these places of remembrance.
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The dragée de Verdun is intimately linked with French family celebrations: it is found at weddings, christenings and communions. The tradition of giving dragées on these occasions has endured for centuries. Maison Braquier, whose history dates back to 1783, is one of the last artisanal dragée manufacturers in France. In 2024, it was selected for the Grande exposition du fabriqué en France, held at the Palais de l'Élysée. The Coulmier factory, established in the former holiday residence of the bishops of Verdun, offers tours of its works all year round.
Appearance
Small, smooth, glossy ellipsoid, with a hard sugar shell in pearlescent white or colours (pink, blue, green, parma violet depending on the occasion).
Aroma
Subtle almond fragrance, discreet yet characteristic.
Taste
Crunchy sugar shell, followed by a whole almond. The sweet-bitter balance is delicate and highly characteristic of artisanal dragées.
Texture
Hard shell that breaks cleanly under the bite, revealing the firm almond inside.
Dragées de Verdun come in several varieties: traditional white almond, toasted almond, hazelnut, pistachio, chocolate. By tradition, the colour of the shell is codified for ceremonies: white or ivory for christenings, pink for girls, blue for boys, parma violet for communions, pearlescent white for weddings. Maison Braquier also offers chocolate dragées, pralines and related confections.
The making of dragées is an art of dragéification that involves gradually coating the almond in successive layers of cooked sugar inside rotating copper pans traditionally called "bassines". The almond is first sorted and then gummed, before receiving its sugar coating, layer upon layer. The operation is repeated numerous times, each layer drying before the next is applied, until the desired thickness and regularity are achieved. A final burnishing with sugar syrup gives the dragée its characteristic sheen.
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The dragée de Verdun is enjoyed as is, at room temperature, as is traditional to offer at weddings, christenings and communions. Beyond the classic almond, Maison Braquier offers centres of hazelnut, nougatine, chocolate, liqueur or almond paste. Presented in boxes or gift cases depending on the occasion, the colourful dragées also make a delightful gift.
Dragées de Verdun do not benefit from any PGI (IGP) or PDO (AOP) status. The name "Dragées de Verdun" remains in the public domain, even though Maison Braquier remains one of the last artisanal dragée manufacturers in France to perpetuate the tradition.
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