Features
- Rosemary
- The crocks are made in a small village in the Drome, near Valence
- 1 oz
- The crocks are filled up by hand.
The Price Was:
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Product Description
The company was first a restaurant in the 17th century located in the old Paris quarters, Ile Saint-Louis, near Notre Dame de Paris. The building is classified as one of the historic monuments in Paris. At one time it was a cabaret.The restaurant specialized in provencal cooking, using olive oil, aromatics herbs, garlic, etc. It was one of the first restaurants to offer grilled meats seasoned with Provence Herbs, as the Lombard family originally came from Provence. It was a fashionable to frequent restaurant in the 60s, where you could meet celebrities who would often sign the crocks as souvenirs. At the end of his or her dinner, each customer was offered a small gift ofthe small Herbes of Provence crock, special blend prepared by Louis Lombard, who was the first to include lavender flowers in aromatic herbs. The crocks are made in a small village in the Drome, near Valence (south of Lyon). Aux Anysetiers du Roy create their own recipes such as special blends of aromatics herbs and spices. The crocks are filled up by hand. It is a craftsmanship production, original and exclusive.
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