One of the best ways to get into the mood of Provence is with a sip of pastis. Associated particularly with Marseille, where it is nicknamed pastaga, pastis is today an intrinsic part of life in Provence.. A half filled glass of pastis, next to a pitcher of water, ice and a small dish of olives is one of archetypical images of Provence.

Invented as a legal aniseed based drink, after the prohibition of absinthe in 1915, its main ingredients are anis vert, anis toile ,fenouil and reglisse. It does not contain the grand wormwood of absinthe) and the alcohol content is lower than the traditional absinthe Yellow when poured straight from the bottle, pastis turns milky white when water is added. Here in the Luberon, the locals enjoy their pastis as a Mauresque, a cocktail of pastis and orgeat syrup ( a sweet syrup made with almonds, sugar, rose or orange flower water.

Ricard is the best known Brandon pastis (their slogan was for many years 'la vraie pastis de Marseille’). Pastis 51 is another brand enjoyed its stronger, more bitter taste and then there are many artisanal varieties.

Cooking buffs who want to add an aniseed flavour use pastis to make flambéed prawns or other seafood dishes. Try it as a marinade for your sea bream or sardines. For those with a sweet tooth, serve in a soufflé for an original dessert.