- The Distillery
- Products
- RECIPES
- Pineapple with aniseed cream
- Marinated anchovies with peppers and muscat wine
- Savory melon jelly flavored with Pastis HB and mint
- Sea bass with fresh fennel
- Donuts with Pastis Henri Bardouin, rum, orange and lemon
- Sweet bites
- Sétoise-style bourride of fish
- Anisette-flavored tuna skewers
- Bistrot de Pays de Limans iced coffee
- Duck à l’orange with Bigarade sauce (bitter orange)
- Duck with peaches
- Wild duck with Bigarade sauce
- Chicken cannelloni with honey and Pastis HB
- Loin of lamb with thyme cream
- Cep mushrooms with Crème d’Absente
- Cherries sauteed in olive oil and Farigoule
- Bisrot de Pays de Limans Amandine Cream Puffs
- Olive clafoutis
- Crème anglaise
- Crepes with strawberries and Pastis HB
- Shrimp with Farigoule
- Shrimp sauteed with Pastis Henri Bardouin with lemon and cherry tomatoes
- Plum crumble with anise
- Crayfish with HB Pastis and basil
- Shoulder of lamb with Farigoule de Forcalquier
- Snails with garlic butter and HB Pastis
- Chicken stew with pastis
- Fillet of line-caught sea bass with fennel
- Sea bream fillets in an aniseed sauce
- Fillets of striped red mullet with a Bigarade and cacao jus
- Baked chestnut egg custard with HB Pastis
- Fresh foie gras pan-fried in Rinquinquin
- Turkey fricassée with wild basil (pèbre d’ail) and Farigoule de Forcalquier liqueur
- Galette
- Gambas with Pastis Henri Bardouin
- Gambas flambeed in pastis No. 2
- Pastis HB cake
- Valentine cake
- Leg of venison with parsley roots and gentiane de Lure
- KEBBE ACRASSE
- Fennel compote with anise
- Lobster cream
- Chicken liver mousse with currants
- Absinthe Shortcrust Pastry
- Anise Bread
- Anise Mousse
- Avocados and oranges mixed with HB pastis
- Beef Bourguignon "In Vino"
- Bitter Almond and Génépi Macaroon from the Bistrot de Pays de Limans
- Browned Peaches with Spices
- CHOCOLATE TART
- Cherry Tiramisu Gau Galin from the Bistrot de Pays in Limans
- Chicken in a Pouch with Exotic Flavors
- Chicken with HB Pastis, Tomatoes, Onions and Olives
- Chicken with Pastis
- Deer Fillet with Noix St Jean Wine, Pear Charlotte
- Farigoule Rabbit
- Fennel Salad with HB Pastis
- Frozen Absente Cream Parfait
- Fruit Salad with Bigarade from the Bistrot de Pays in Limans
- Fruit Salad with Génépi
- Fruit Salad, HB Pastis Slush
- Gentiane Rabbit
- Glazed Nougat
- Glazed Terrine with Three Melons with Pastis
- Grilled sea bass flambeed with HB pastis
- Guinea Fowl Stuffed With Nuts
- HB Pastis Mussels Casserole
- Lamb Sauteed with Orange Colombo from the Bistrot de Pays in Limans
- Lebanese Taboule
- Lobsters in a nut and pastis sauce
- Lou Saussoun (the poor man)
- Mandarin Orange Sabayon
- Melon Slush with Luberon Asparagus
- Melon Soup with Absente 55°, Raw Ham and Pink Peppercorns
- Melon Soup with Grande Absente from the Bistrot de Pays in Limans
- Melon Soup with HB Pastis from the Bistrot de Pays in Limans
- Melon and Shrimp Salad HB Pastis Flambé
- Melon with Anise Soup in Verrines
- Melon with Noix de la St.Jean Wine
- Monkfish Petals with HB cream of pastis
- Monkfish Tartare with Vanilla and Pastis
- Mussels with HB Pastis No. 2
- Mussels with Henri Bardouin Pastis
- Olive, Avocado and Orange Salad with Pastis
- Orange-Chocolate Mousse
- Peach and Almond Pie from the Bistrot de Pays in Limans
- Pear-Chocolate Tiramisu from the Bistrot de Pays in Limans
- Pears Flambéed with Pastis
- Pears Roasted in Banyuls with Orange Preserves
- Peppers with HB Pastis
- Provençal Tartlettes with Caramel and Anise
- Quetsche Plum Pie Flavored with Anise
- RED FRUIT MOUSSE
- Rabbit with thyme and hazelnuts
- Rinquinquin Rabbit
- Roast Pork with Oranges
- Roast Port with HB Pastis
- Rougets en papillote de jambon cru au pastis Henri Bardouin
- Salmon in a Pouch with Fresh Mint and Pastis
- Sardine Pastries
- Sauteed Pork with Fennel and Lime
- Small Pots of Cream with Absinthe
- Snails with Spinach and Herbs in Puff Pastry
- Soufflé à la confiture d’olive et à liqueur de Farigoule
- Stuffed Chicken with Farigoule de Forcalquier
- Stuffed Mussels
- Supreme of Citrus Fruit with Bigarade from the Bistrot de Pays in Limans
- Trout with Bigarade
- Tuna Tartare with Provençal Vinaigrette with HB Pastis
- COCKTAILS
- A.B.C. Douce (Joseph Trotta)
- ALMOND BLISS
- Absente Apple Fever (Kévin Vial)
- Absente Freeze
- Absente Tonic
- Absinthe Cooler
- Amand'in (Jean-Luc Parodi)
- Après la pluie, (Jean-Luc Parodi)
- Artemisia Street (Jean-Luc Parodi)
- BIGTONIC
- BONHEUR SUCRE, (Jean-Luc Parodi)
- BRISE DU SOIR
- Bau Impérial (Jean-Luc Parodi)
- Beaudelaire Cocktail (Kévin Vial)
- Big Long Peach
- Blueberry Hill (Joseph Trotta)
- CITRUS BAY
- CUBAN STYLE
- Café Provençal
- Cinnamoon (Joseph Trotta)
- Colore Caffe
- Coolombo
- D.D. Pepper (Joseph Trotta)
- DREAM
- Douce Bulle
- Douceur Royale (David Bousquet)
- EVASION, (Jean-Luc Parodi)
- Estate (Joseph Trotta)
- Express Oh (Joseph Trotta)
- F de Forcalquier (Joseph Trotta)
- FRUITS DU SOLEIL
- Farigoule Sorbet
- Fauteuil Club
- G and Co (Joseph Trotta)
- GAU OUI, (Jean-Luc Parodi)
- GROS CALIN
- Gentiane Tonic
- Golds Sands
- Gran Tonic
- Grande Absente Island (Papa Jules)
- Grande Absente Mojito
- Grandeur Nature (Joseph Trotta)
- Grani D (Joseph Trotta)
- Green Lady
- Havana Julep
- Heure d'été, (Jean-Luc Parodi)
- Hot Choc (Joseph Trotta)
- Kiwi Absente Cocktail (Kévin Vial)
- L'Amour Léger
- L'Amoureuse
- L'Instant (Jean-Luc Parodi)
- LOVE PARADE, (Jean-Luc Parodi)
- La Délicieuse
- La rose du sud
- Le Bonbon Rouge
- Le Choc (Jean-Luc Parodi)
- Lemon Basic Style (Joseph Trotta)
- London Peach
- Long Peach Daiquiri
- Long Peach Oasis
- Lou Parpaillou
- Lure Cassis
- Mandorla (Joseph Trotta)
- New Paraiso
- Pampelmo rose
- Panthère Rose
- Passion Colombo (Joseph Trotta)
- Paulina (Christophe, Bistrot de Pays de Limans)
- Peach Punch
- Pinky Wine Cooler
- Provence (Joseph Trotta)
- Quiproquo (Joseph Trotta)
- R Tonic
- Raspberry Day
- Roi Soleil
- SCOUBIDOU (Joseph Trotta)
- SEVILLE (Jean-Luc Parodi)
- Saveurs du Sud (Jean-Luc Parodi)
- Sazerac
- Soleil Rouge (Lionel Faure - Champion de France des cocktails classiques 2011)
- Sour Club (Papa Jules)
- Spicy Absente Mint
- Spicy Poppy (Joseph Trotta)
- Spring Fever Absente (Kevin Vial)
- Tequila Peach Rise
- The Absentini
- The China Blue
- Think Peach
- Un Beau Jour (Jean-Luc Parodi)
- Un soir d'été
- Viva Lure (Joseph Trotta)
- Vod'Kiss
- Find our products
L'Instant (Jean-Luc Parodi)
Ingredients:
BAU FRIZZANT DE MUSCAT
250 ml BIGARADE
10 ml pear nectar
5 ml strawberry syrup
Before lunch, long drink
Champagne Flute
Preparation:
Mix the pear nectar, BIGARADE and strawberry syrup in a shaker. Pour into a flute and finish with BAU FRIZZANT DE MUSCAT.
Products of the distillery
Business and Rugby Nights
We are partners with the Business & Rugby club. Founded in 2010 by Alain Marty, Business & Rugby's ambition is to bring together business leaders who are rugby fans...
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