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Pastis Henri Bardouin
Pastis Henri Bardouin and his 65 plants
Popularized by Paul Ricard from 1932, then adopted by France from the Popular Front, Pastis is a Provençal tradition. Each family produced a macerated alcohol with the plants at hand. Each recipe was different. Henri Bardouin was the first to imagine importing pantes and roots from the end of the world in order to produce a finer and more delicate pastis that could not only be consumed as an aperitif like all pastis, but also be associated with Provencal cuisine. The secret of Henri Bardouin pastis lies in the 65 plants that make up this secret recipe.
