Do you know what is “Le Pastis”?

Welcome to Provence, the South-East region well known for its easy living and aperitif tradition. Cicadas, olive trees… and pastis, the most popular of French aperitifs!

Made of natural plant extracts, traditionally star anise and liquorice, macerated in alcohol, pastis is the heir of a long line of aniseed based aperitifs. It’s a tradition that is very much alive in the region, which has traded in aromatic plants for several centuries.

Pastis… or rather the different types of pastis! Traditional, pastis de Marseille, “special” and craftsman pastis: each brand concocts its own recipes, true “cocktails” of plants, combined with spices in some cases. Complex and subtle aromatic mixtures, the secrets of which are well kept.

Aniseed, fennel, thyme, rosemary… When it comes to pastis, the whole of Provence flavours the aperitif! To let this aromatic richness develop fully, pastis is poured directly into well chilled pure water, with a few ice cubes slipped in last, if necessary.

To vary the flavours and the colours, whilst always consuming with moderation, the glass is topped up with a dash of syrup, mint for a “perroquet”, barley water for a “mauresque” or grenadine for a “tomate”.

Like many other spirits, pastis also finds its place in cookery: to flambé seafood, marinate meat, perfume the sauce of a dish or the dressing of a salad… A truly flavoursome air of Provence!