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Anise-and-liquorice aperitif invented in Marseille in 1932 by Paul Ricard, served midday with five parts cold water poured over one part pastis; in France we have verified places to eat it in Marseille. Start with where to eat Pastis in Marseille.
Pastis · Marseille
Anise-and-liquorice aperitif invented in Marseille in 1932 by Paul Ricard, served midday with five parts cold water poured over one part pastis. The water turns the drink milky cloudy through the louche effect.
Pastis was created in 1932 by Paul Ricard in the Sainte-Marthe district, after absinthe's 1915 ban left a market gap. Henri Bardouin and Janot followed as Provencal artisan producers. The 1:5 dilution ritual at the cafe table is unchanged since the 1930s; the Marseille midday pause centres on it. Bar de la Marine and Le Cafe de la Banque pour the canonical city version.
Where to eat in Marseille:
- Bar de la Marine
- Le Cafe de la Banque
- Le Pelle-Mele
- Le Cafe de l'Abbaye
Where to eat Pastis in Marseille: the editor picks
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