Henri Bardouin Pastis

Provence, France

Henri Bardouin Pastis from Forcalquier uses 65 botanicals — including wild thyme, rosemary, savory, lavender, and vanilla — creating a far more complex aromatic profile than industrial pastis. Less sweet, more herbaceous, and more authentically Provencal. The preferred pastis of sommeliers and serious cocktail programs. Also louches beautifully.

Pairings

• aperitif: Henri Bardouin's complex Provençal herbs bridge the brandade; both come from the southern French Mediterranean tradition
• aperitif: Henri Bardouin's complexity (65 herbs including lavender and thyme from Haute-Provence) bridges with soupe de poisson's saffron-orange-tomato character; the anise bridges the fennel-anise notes in the soup
• aperitif: Henri Bardouin's Haute-Provence herb complexity bridges the olive tapenade; the 65 herbs in the pastis match the Provençal pantry
• aperitif: The Provencal aperitif pairing — pastis and Nicoise snacks. Henri Bardouin's complex herbal pastis complements the salty-savoury intensity of pissaladiere; the herb complexity mirrors the olives and anchovy brine.
• aperitif: Pistou's basil-garlic-tomato character and Henri Bardouin's 65-herb complexity are both expressions of Provence's aromatic landscape; the lavender bridges the basil; thyme bridges the garlic-herb base
• main: Henri Bardouin's complex herb pastis pairs with bouillabaisse; both are concentrated expressions of Provence
• aperitif: Henri Bardouin's herbal complexity and the Salade Niçoise's multi-component Mediterranean flavours are natural companions; the lavender note in the pastis echoes the Provençal landscape that grew the salad's ingredients
• aperitif: Bardouin's complexity and bitter character cuts through brandade's rich olive oil base; the thyme in the pastis bridges the preparation's herbal character; a sophisticated Southern French combination