- 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
Saveurs du Sud (Jean-Luc Parodi)
Ingredients:
BAU Rosé
20 ml LONG PEACH
Seasonal fruits (peach, strawberries, melon, etc.)
Before lunch, long drink
Champagne Flute
Preparation:
Prepare a skewer with the selected fruits and place it in a flute. Pour in the BAU Rosé and add the LONG PEACH liqueur over it. Mix gently and serve.
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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